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Parmesan Tater Tots

Tailgater Staff
courtesy of Beverly Pope
Recipe courtesy of Corporate Chef Michael DeFonzo, P.J. Clarke's
"Serve these as appetizers or a delicious side!"
Serves: 6-8
  • 2 1/2 Idaho potatoes
  • 3 cups Parmesan cheese, grated, plus extra for garnish
  • 2 tablespoons chives, finely sliced, plus extra for garnish
  • 1 egg, whisked
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups panko bread crumbs

Cook potatoes in salted water until fork tender. Drain and cool the potatoes.

Peel the potatoes and grate them on a box grater. Carefully fold in cheese, chives and egg.

Season with salt and pepper.

Mold the potato mixture into 1-inch by 1/2-inch cylinders.

Coat in panko bread crumbs and deep fry.

Garnish with extra Parmesan and chopped chives.