Easy Grown Up Tater-Tots

These tots aren't just good for when it's cold and gross. They are a great, easy-to-portion side for entertaining and make a formulaic weeknight protein-carb-veg dinner a little bit more special.

Recipe by Rachel Adams & Lucy Hewett
Source: www.thekitchn.com


  • 1 pound small potatoes, like baby Yukon Golds or fingerlings
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Italian parsley, finely chopped

  1. Preheat the oven to 350°F. Thoroughly scrub the potatoes and arrange them on a parchment-lined baking sheet. Bake for 20 minutes or until they are tender enough to pierce with a fork, but not browned. 
  2. Let the potatoes rest for 10 minutes or until they are cool enough to handle.
  3. Turn the oven up to 450°F. Using the bottom of a plate, a sturdy rocks glass, or measuring cup, smash the potatoes with firm, downward pressure. Squish each potato to about 3/4-inch thick. They will crack and split, but they should, for the most part, stay in one piece.
  4. For Full instructions, Please Visit >> www.thekitchn.com

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