Parmesan Finger Tots
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 417
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 47
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 23
- Sodium
- 792
- Total: 1 hr
- Active: 1 hr
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
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.