- 1bag frozen shredded potatoes, thawed
- 1/2tablespoon extra-virgin olive oil
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoononion powder
- 1large pinch kosher salt
- 1tablespoons flour
- 1/2 clovegarlic, grated
- ¾ cup Margot’s Morsels Killer Garlic, Primo Parmesan or Simply Sea Salt, finely crushed to a crumb
Preheat the oven to 450° F. Grease a baking sheet with olive oil.
In a food processor, pulse the potatoes until finely chopped. Make sure to pulse and not process. You want to avoid turning liquifying them.
In a large bowl, place the chopped potatoes. Add the olive oil, parmesan, flour, spices and a large pinch of salt. Mix until combined and the mixture is moistened.
Scoop 1 tablespoon of the potatoes out of the bowl, pack it together with your hands until it holds a ball this is an important step, then form into a cylinder and place on the prepared baking sheet. Repeat with the remaining mix.
In a separate bowl place crushed morsels. Brush each tot with olive oil – or, if you happen to have an olive oil sprayer, even better – be generous, then dredge through morsel crumbs.
Transfer to the oven and bake 10-12, slide a thin spatula underneath the tots, then flip or roll over and bake 10 more minutes. If you still have an uncooked side, flip again to the uncooked side, bake until that side is golden.
Serve tots with lots of ketchup or ranch dressing, if you prefer, for dipping.