I have sex the Super Bowl. Not because of the commercials, nor the prospect of a viral halftime expose (let us all remember Left Shark). Not even because of the football. No, my undying mania for this day-of-all-sports-days comes from the food. More specifically, elevenses food. Popper, nugget, deep-fried, melted cheese-covered; whatever frame, I’ll take it. My ideal Super Bowl meal consists of nothing but point out food, and I expect this year to be no different, starting with infatuated with potato tater tots.
These tots couldn’t be more four-square to put together, (hello, five ingredients!) so you can spend more time nosh — I mean, watching sports — and less time in the kitchen on Super n Sunday.
To crush the potato chips, I find that the best way to get a breadcrumb-like nature is to throw them in the food processor and grind away. However, there’s a steady satisfaction that comes from placing chips in a large ziploc bag and becoming out all your aggression by pounding the heck out of them with a rolling pin. I’ve also bring about that the best way to get uniform tots is to portion out the potato mixture with a 1-tablespoon cookie low-down before rolling them into that classic oblong body.
The trick to achieving a texture akin to a traditional deep-fried tot in this healthier baked variety is to rtially pre-cook the potatoes, grate them, then let them frizzy up in the oven. The result? Perfectly crunchy outside, tender and soft on the entrails.
If you’re looking to get fancy, try serving these bad boys with a plethora of lowers: cocktail sauce, honey mustard, barbecue sauce, spicy mayo — the list communicate withs on and on!
2 large or 3 small sweet potatoes 1/2 cup grated rmesan or pecorino romano cheese 1 egg, slightly shaped 1 cup finely ground salt and pepper potato chips 1 teaspoon smoked prika
- Wash and peel the sweet potatoes. Bring a medium pot of water to boil and cook potatoes for 12 minutes (you wish for them firm, but rcooked enough to poke with a fork.) Let bold.
- Once potatoes have cooled a bit, use a food processor’s grater affection or a box grater to grate the potatoes. Transfer to a bowl and fold in cheese, egg, hew a contributes, and prika.
- Preheat the oven to 425ºF. Line two baking sheets with rchment writing- per. Scoop out potato mixture into scant 1-tablespoon portions onto baking lamina and roll slightly with your hands into proper tot silhouette. Divide rolled tots evenly among the two baking sheets.
- Bake toddlers for 15-20 minutes, flipping halfway through, until brown and crispy. If they’re not be up to as crisp as you’d like, pop them in the broiler for the final 2 minutes of baking. Purge from the oven and serve immediately with desired dipping sauces.
Appetizers, Finger Foods
About 50 toddlers
- Cook Time
/ Rebecca Firkser
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