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Homemade Oven Baked Pepperoni Tater Tots

I've made homemade tater tots before, but I never got around to sharing them. . . . . you know, online.  I share them in person (reluctantly. . . . they're so good I'm tempted to keep them all to myself!) However, I DID make them for the kids, so I HAD to share them with them.
 These were so yummy.  We dipped them into marinara sauce and they actually tasted like little pizza bites.  The kids kept coming back and asking for more.  Next time I'll have to double the batch. . . . as it was, it made 52 pizza flavored tater tots.  We only left four little tater tots for my poor hubby.  And truthfully, he's lucky he got that many!

I'm not going to say that these are the quickest things you'll ever make.
They actually take a little time.  For most of my potato recipes, I don't peel potatoes, but for these little tots, I do.  So, with the scrubbing and the peeling and the shredding and the rinsing, it takes about 15 minutes of hands-on prep and then I let the potatoes drain for 15 minutes to try to reduce the amount of water in them.  If you have a food processor, you might be able to do it quicker with the shredding blade.  I usually do a lot of things by hand.  One of the keys to this recipe is to shred the potatoes into a bowl of water.  That helps reduce some of the starchiness and the browning of the potatoes. I actually rinse the potatoes in clean water three times. 


Ingredients
 4 yukon gold potatoes
1/3 cup all purpose flour
1/2 tsp. salt
1 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 tsp. paprika powder
 1/3 cup panko bread crumbs
1/3 cup parmesan cheese
1/4 cup olive oil
1 egg

48 slices turkey pepperoni (3 servings)


Directions
Wash, peel and shred potatoes into a bowl of water.

Swish the potatoes around.
Drain in colander.
Fill bowl with water again and place shredded potatoes back into the water.
Swish the potatoes around again.
Drain in colander and rinse with water.
Cover shredded potatoes in colander with freezer paper or wax paper and place a small plate with a weight on top (I used a 29 oz. can of diced tomatoes!) to get as much water out as possible.  I left mine for 10 - 15 minutes while I did the next steps.

Cut turkey pepperoni into small pieces.

 Combine flour, bread crumbs, salt, garlic powder, onion powder, paprika
 and parmesan cheese in a large bowl.

Once the shredded potatoes are done draining, add the shredded potato to the flour mixture in the  bowl.
Add in the egg and olive oil.

Combine all ingredients until it is very thoroughly combined.
Add in chopped pepperoni to combine.
Preheat oven to 425 degrees.
Spray cookie sheet or bar pan with cooking spray.

Use a cookie scoop to scoop the potato mixture onto the bar pan.  Press the mixture into the cookie scoop with your fingers to make it as compacted as possible.  We were able to get ours 4 wide by 6 long, with 24 on each large bar pan. They don't spread as they cook.  They keep their shape pretty well.

 Because of the egg, ours burned a little on the bottom on our dark pans, so if you're using metal or dark pans, check after about 18 minutes.  We left ours in for 25 minutes.  Remember all ovens, cookie sheets and bar pans are different so cooking times may vary.

Makes 52 tater tots.


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2 comments:

  1. These look really GOOD and time consuming! I'll bet they did taste good! Sounds like you made a hit with your family as well~

    I came over on the #MotivationMonday link up today, and I'm glad to find your site. I added pin to this link: https://www.pinterest.com/melredd/blog-link-parties-and-blog-link-ups/

    Hope you have a blessed day today~
    Melanie

    ReplyDelete
    Replies
    1. Thank you so much, Melanie! For me they were totally worth the time, although I might double the recipe next time! Hope you have a blessed day as well. :)

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