Cold Weather Recipe: Grown-Up Tater-Tots

Prep: 25 mins

Cook: 25 mins

Difficulty: Intermediate

Servings: 4 Servings

It’s hard to say nice things about Chicago in the winter. It’s cold. Like really cold. And it can leave you feeling cooped up and crazy. But the one undeniably wonderful thing about the endless frosty days is the nostalgia it brings. The memories of warming up over a snack — hard earned after a long day sledding (or just some heavy-duty reading in PJs) — gives you a way to escape the claustrophobia and find some inspiration in the kitchen.

Ingredients

1 pound small potatoes, like baby Yukon Golds or fingerlings
4 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Italian parsley, finely chopped

Instructions

Preheat the oven to 350°F. Thoroughly scrub the potatoes and arrange them on a parchment-lined baking sheet. Bake for 20 minutes or until they are tender enough to pierce with a fork, but not browned. Let the potatoes rest for 10 minutes or until they are cool enough to handle.
Turn the oven up to 450°F. Using the bottom of a plate, a sturdy rocks glass, or measuring cup, smash the potatoes with firm, downward pressure. Squish each potato to about 3/4-inch thick. They will crack and split, but they should, for the most part, stay in one piece.
Brush or drizzle generously with olive oil, sprinkle with minced garlic, and place back in the oven. Bake until crispy and golden brown, about 15 minutes.
Sprinkle with salt, pepper, and parsley, and try not to eat the whole pan by yourself.