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Parmesan Finger Tots

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings
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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 

Kosher salt and cracked black pepper


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.

Greek Ranch:

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

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