Parmesan Finger Tots

Total Time:
1 hr 45 min
Prep:
1 hr
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds marble potatoes (any baby potato will do)
  • Kosher salt
  • 3 tablespoons olive oil
  • 1/2 cup grated Parmesan
  • Cracked black pepper
  • Greek Ranch dressing, recipe follows
  • Greek Ranch:
  • 1 cup 2-percent Greek yogurt
  • 2 tablespoons buttermilk
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon granulated garlic
  • 1/2 to 1 teaspoon honey
  • Kosher salt and cracked black pepper
Directions

Preheat the oven to 425 degrees F.

In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.

Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.

Greek Ranch:

In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.


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    This recipe is featured in:

    Kickoff Snacks