courtesy of Beverly Pope

Parmesan Tater Tots

Serve these as appetizers or a delicious side!

Recipe courtesy of Corporate Chef Michael DeFonzo, P.J. Clarke's  

Serves: 6-8  

2 1/2 Idaho potatoes
3 cups Parmesan cheese, grated, plus extra for garnish
2 tablespoons chives, finely sliced, plus extra for garnish
1 egg, whisked
1 teaspoon salt
1 teaspoon black pepper
2 cups panko bread crumbs  

Cook potatoes in salted water until fork tender. Drain and cool the potatoes.  

Peel the potatoes and grate them on a box grater. 

Carefully fold in cheese, chives and egg. 

Season with salt and pepper. 

Mold the potato mixture into 1-inch by 1/2-inch cylinders. 

Coat in panko bread crumbs and deep fry. 

Garnish with extra Parmesan and chopped chives.

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