The nonstick baking sheet not only helps to prevent sticking, but the darker finish also helps them brown a little more. Being forced to slowly peel potato wedges from your baking sheet is no fun. I just made this and they came out great my family loved them. Set aside to allow the flavors to “infuse” into the oil mixture. This recipe is perfect in deep fryer! Garnish: pancetta crisps and chopped fresh parsley.MASHED7. In truth, neither of us mind who wins — we love both options. Yum! RostiGrate 2 pounds all-purpose potatoes; squeeze out excess liquid. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Scrub potatoes and cut into large chunks. I love good food, travel, chatting about motherhood, and discovering new and exciting ways to improve wellness! Once the oil has cooled completely and the flavors have matured, about 20 minutes, place half of the tater tots in a large bowl. Click Go to signup for free! Here are a few more of our favorite potato recipes: Recipe updated, originally posted March 2014. You see, whenever we’re in the grocery store I reach for sweet potatoes with the sole purpose of making these baked sweet potato fries. Place potatoes in a large bowl and use a light hand to mix with cornstarch, salt, pepper and garlic powder. I enjoy your recipes! I mean, really, these tater tots are like healthier, fluffier, puffier, fries! When oil is hot, form thumb-size balls of the potato mixture and fry until golden, about 15 seconds per side. We begin with the best of the best potato, The yokon gold! Crispy, soft, hot, spicy, garlicky, salty…. Save my name, email, and website in this browser for the next time I comment. I prepared this recipe for the first time last night. Then, before tossing onto the baking sheet, we add a little extra olive oil to the pan itself. Heat oven to 425 degrees. One tip that I learned from the cooking channel is that if you heat the oil on the baking sheet first, it works like a charm. The tater tots may flatten a bit when baking for the second 10-15 minutes, but just simply squeeze the sides back into form once you remove them from the oven and they will hold their shape as they cool. Get recipes, tips and NYT special offers delivered straight to your inbox. Tater TotsHeat the oven to 400°F. That’s all I have on hand. 1/2 teaspoon dried Onion Flakes With the skin still on, add the potatoes to a large bowl and mash. Add more butter to the pan and slide the cake back in. Add oil in a deep skillet or dutch oven until it comes to about 1 1/2 inches height up the sides of the pan. [br][br]*For a semi-homemade alternative, a reader suggested using ‘Simply Potatoes, Shredded Hash Browns’. 2. Add 2 tablespoons of the same oil in a small skillet and stir in the garlic, parsley and red pepper flakes. Cover potatoes with hot water and soak for 10 minutes. Here’s how to make our seriously good homemade ketchup that’s better than anything you can buy at the store! The information shown is Edamam’s estimate based on available ingredients and preparation. Transfer seasoned tots on a rimmed baking pan. (Careful! Second, we use a good amount of olive oil (about one tablespoon per potato). Mix with 1 tablespoon cornstarch and 1 teaspoon each salt, pepper, and garlic powder. Carefully flip each tater tot — using two forks helps to wiggle any tots that are more stuck to the foil than others — then bake until the second side is golden brown, another 10 minutes. Welcome to Nutrition in the Kitch where you'll find simple and nutritious gluten and dairy free recipes, and all things wellness! (Makes 40 tots), 12. In San Francisco, there is an actual Tater Tot Festival, small though it may be. Garnish: chopped chives. Curried In Coconut MilkSubstitute neutral oil for the butter; omit the thyme. We’re Adam and Joanne, the creators of Inspired Taste. It’s about potatoes. Directions. These were so good! Read more, These banana muffins are so easy! * Required fields (Email address will not be published). Please review our Comment Guidelines. I didn’t have any rosemary in my cupboard, so I substituted an Italian blend of dried herbs. This is my humble attempt to recreate that but with Tater tots instead! Great! I’m looking forward to the meal (my mom made dairy free perogies specially for me..hello!) Form small cylinders the shape and size of gnocchi and fry until golden, 15 seconds per side. See how we make muffins that are fluffy, moist, and taste amazing. Pommes AnnaHeat the oven to 400°F. If you love oven fries, then I bet you love tater tots, too. Required fields are marked *. ½ teaspoon salt, more for finishing Seriously, it’s a tough job! Peel and thinly slice 2 pounds all-purpose potatoes (consider using a food processor). Scrape off every last bit of this garlicky goodness over the cooked tots and toss them around. Catholic Traditions and the Feast of Candlemas. 9. Grate potatoes in a food processor, then squeeze out excess liquid. I feel pretty blessed to have my immediate family so close to me and be able to get together for meals and occasions often. Your email address will not be published. Add 1 tablespoon chopped fresh ginger and 2 teaspoons curry powder along with the onion to the potatoes. How to make oven-baked potato wedges that are perfectly browned and crisp on the outside and tender on the inside. (Makes about 12 latkes). Nutrition Facts: The nutrition facts provided below are estimates. Form small cylinders the shape and size of gnocchi and fry until golden, 15 seconds per side. 11. Substitute neutral oil for the butter (be liberal). Spoon the potato mixture into the oil to form small pancakes; fry until brown and crisp on both sides, 6 to 8 minutes per side. Oven-baked potato wedges that are perfectly browned and crisp on the outside and tender on the inside. Error: API requests are being delayed for this account. Place the skillet on low heat and cook just until the raw flavor of garlic is gone. Adam and I have a battle going on. Post was not sent - check your email addresses! Garnish: chopped fresh cilantro or Thai chile or both. Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes.