I am not a huge fan of Guy Fieri but sometimes he has some good ideas. I was watching his show on Sunday (from my DVR that I recorded the day before) and he was making these tater tots. I have always wanted to season them but never knew what to do with them. My hubby just adores Tater Tots. So do I. When I saw this, I had to make them.
What does everyone else think of Guy? His show? His recipes? I think that some of his recipes are a bit over-the-top. He uses fresh flavors and strong things but I don't mind that. I am not a huge fan of some of the fusion type things he does though. The only one that worked for me was the Egg Rolls that had pulled pork in them. Those were good! So I thought I would try these.
This was tonight's side dish, aside from corn-on-the-cob with butter! I adapted this a bit from the original on Guy's Big Bite. First, I sauteed the garlic instead of adding it raw. I didn't think my son would appreciate that strong raw garlic taste. This way he had no idea the garlic was in there. Second, I omitted the parsley and used some of Brady Street Sprinkle from Penzey's which is a romano cheese combination with other spices and herbs and some salt. It worked well.
The only problem I had was that the taters stuck to the cookie sheet. When I tried to remove them, they broke apart. Otherwise these were just delicious. I will make them again. My son loved them.
I served them with cheeseburgers and corn on the cob. Just a delicious meal.
* Exported from MasterCook *
Guy's Parmesan Taters
Recipe By : adapted from Guy Fieri
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Side Dishes
Amount Measure Ingredient -- Preparation Method
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1/2 bag frozen tater tots
1/4 cup olive oil
salt and pepper
1 1/2 tb garlic -- minced*
1 tb Penzey's Brady Street Sprinkle -- ** see note
1/2 cup freshly grated parmesan
In a large bowl, combine tater tots with the olive oil. Toss to coat, spread on a greased baking sheet
and bake until golden brown, about 30 minutes in a 400 degree preheated oven.
In a skillet over MED-HIGH heat, saute the garlic until it just starts to get brown. Remove from heat
before it burns!
In another large bowl, combine parmesan cheese and Brady Street Sprinkle. When the garlic cools off,
add that to the bowl.
When taters are golden brown and crispy, add to bowl with cheese and garlic. Mix well to coat.
Serve with cheese burgers and corn-on-the-cob.
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NOTES : Risa's notes:
* The original recipe says to put the raw garlic in with the parmesan cheese and coat the cooked taters.
I cooked it so that it would lose the raw taste.
** The original recipe did not call for Brady Street Sprinkle. It is a cheese-y combination of romano cheese
and herbs. Omit if you don't have it.
The original also has 3 tbsp chopped fresh flat-leaf parsley. I omitted this and substituted the Brady Street
Sprinkle which has something green in it.
From TV Food Network, Guy's Big Bite, Episode G10103