Bake some potatoes, shred those bastards on a box grater, and stir them up with some Parmesan cheese, roasted garlic, and a sprinkle of sea salt. Then hand form them into nuggets and bake them into crispy tot perfection.


3 large red potatoes (1 1/2 pounds)

2 cloves of roasted garlic

1/2 cup shredded Parmesan cheese

1 dash freshly ground sea salt

Olive oil for greasing pan



  1. Preheat oven to 400° F.
  2. Scrub the potatoes clean and roast until they are fork tender. Cool them rapidly by plunging them in ice water. Change the water, and repeat, until the potatoes are cool.
  3. Shred the potatoes on the large holes of a box grater. You can peel them first; I didn’t. You might be able to sub hasbrowns if you want to be labeled a cheating bastard.
  4. Place the other ingredients into the bowl with the grated potatoes and use a fork to fully combine everything.
  5. Line a baking sheet with parchment paper and rub it with a layer of olive oil.
  6. Preheat oven to 425° F.
  7. Using about a teaspoon of the potato mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
  8. Bake about 35 to 40 minutes, turning once about 20 minutes into the cooking time.
  9. Serve with ketchup.