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Basic IdahoŽ Potato Tot Recipes
Yield: 25 tots
Ingredients
- (10 each) - 80 ct bakers Idaho® potatoes, peeled
Stuffed with Andouille & Smoked Cheddar - 1 pound Aged andouille, minced
- 1 pound Smoked cheddar, brunois
Crusted with parmesan and fresh herbs - 1/4 cup Parmesan, finely grated
- 1/4 cup Fresh Rosemary, minced
- 1/4 cup Fresh Sage Minced
- 1 t Chile pepper flakes
Directions
- Boil potatoes, starting in cold water, and boil for about 15-25 minutes (depending on how many cooking) until they can be pierced with a fork but not falling apart).
- Cool to room temperature and grate.
- Form into small croquette.
- Fry to order season with kosher salt and pepper
Stuffed with Andouille & Smoked Cheddar - Mix together and for tot around filling, about 1 T per each
Crusted with parmesan and fresh herbs - Mix well, season tots with mixture after frying
Truffle Scented - Make basic Tot recipe, spray with white truffle oil and season with salt and pepper to order.
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