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snacks

Truffle & Parmesan Tater Tots

A grown up version of a childhood snack.

25 4
Truffle & Parmesan Tater Tots | DonalSkehan.com, A grown up version of a childhood snack.

snacks

Truffle & Parmesan Tater Tots

A grown up version of a childhood snack.

Friday, February 3, 2017
US / METRIC

800g Rooster potatoes, peeled & quartered

1 tbsp plain flour

1 tsp garlic powder

1 tsp thyme, finely chopped

Sea salt & ground black pepper

Sunflower oil, for frying

Truffle oil, to serve

Parmesan cheese, grated

1.7 lbs Rooster potatoes, peeled & quartered

1 tbsp plain flour

1 tsp garlic powder

1 tsp thyme, finely chopped

Sea salt & ground black pepper

Sunflower oil, for frying

Truffle oil, to serve

Parmesan cheese, grated

Large high-sided wide casserole

Cooking thermometer

Medium pot

Mixing bowl

Slotted spoon

25 mins
Serves 4

These tater tots are a far cry from the frozen ones from a bag. Sprinkled with Parmesan and a drizzle of truffle oil, they are on a whole other level of sophistication! If you’re like me and have never had a ‘tot’ before, they are very similar to a potato croquettes. If you like them, you’ll love these!

Add sunflower oil approximately half way up a large high sided wide casserole and bring to 180ºC/350F/Gas mark 4 on a cooking thermometer over a medium heat.
Place the potatoes in a pot and fill with cold water. Place a lid on and bring to a steady boil over a high heat. Par boil for about 6 minutes before draining and allowing to cool completely. When cool, grate finely on a box grater.
Transfer the dry potato to a mixing bowl and mix through the flour, garlic, powder and thyme. Shape small amounts of the potato into tater tot shapes. Set aside on a plate.
Carefully add the potato pieces to the hot oil using a slotted spoon, be careful not to over crowed the pot. Fry for 5-6 minutes until golden brown. Remove from the pan using a slotted spoon and drain on a plate lined with kitchen paper.
Place the tots in a bowl and drizzle over a teaspoon of truffle oil and a generous handful of finely grated Parmesan cheese. Toss to coat completely. Serve warm.
25 mins
Serves 4

Ingredients
US / METRIC

800g Rooster potatoes, peeled & quartered

1 tbsp plain flour

1 tsp garlic powder

1 tsp thyme, finely chopped

Sea salt & ground black pepper

Sunflower oil, for frying

Truffle oil, to serve

Parmesan cheese, grated

1.7 lbs Rooster potatoes, peeled & quartered

1 tbsp plain flour

1 tsp garlic powder

1 tsp thyme, finely chopped

Sea salt & ground black pepper

Sunflower oil, for frying

Truffle oil, to serve

Parmesan cheese, grated

You'll Need

Large high-sided wide casserole

Cooking thermometer

Medium pot

Mixing bowl

Slotted spoon

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