Parmesan Finger Tots
Parmesan Finger Tots requires around 1 hour from start to finish. This recipe makes 4 servings with 357 calories, 15g of protein, and 14g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Plenty of people really liked this side dish. Head to the store and pick up percent greek yogurt, dill, marble potatoes, and a few other things to make it today. It is a good option if you're following a gluten free diet.
Watch how to make this recipe.
Preheat the oven to 425 degrees F.
In a pot, cover the potatoes with 1 inch of water.
Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes.
Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins.
Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally.
Serve hot with a side of Greek Ranch dressing.
In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey.
Add salt and pepper to taste.