Parmesan Finger Tots Recipes

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

HOMEMADE GARLIC-PARMESAN TATER TOTS. SERIOUSLY RECIPE - (4.5/5)

Steps:

• Preheat oven to 400° F. 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. Shred the potatoes on the large holes of a box grater. You can peel them first; I didn't. Place the other ingredients into the bowl with the grated potatoes and use a fork to fully combine everything. Line a baking sheet with parchment paper and rub it with a layer of olive oil. Preheat oven to 425° F. 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. Bake about 35 to 40 minutes, turning once about 20 minutes into the cooking time. Serve hot with ketchup.

PARMESAN FINGER TOT BAR

Steps:

• Preheat the oven to 425 degrees F.
• In a pot, cover the potatoes with 1 inch of water. Add enough salt to make the water taste salty. Bring to a boil, then simmer until the potatoes have just barely softened, 10 to 12 minutes. Drain completely. Pour the potatoes onto a sheet tray and use another sheet tray to press and flatten them, breaking the skins. Add a good amount of salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
• Bake until crisp, flipping occasionally, 25 to 30 minutes. Top with suggested toppings as desired. Serve hot.
• Preheat the oven to 275 degrees F. Place a wire rack into a full-sheet pan and spray the rack with cooking spray.
• Place the brown sugar in a pie dish. Gently press both sides of each slice of bacon into the sugar until coated (there can be patches of uncoated bacon). Work quickly, as the brown sugar can compromise the moisture of the bacon and impede caramelization.
• Place the coated bacon on the prepared rack. Bake, rotating the sheet pan midway through, until super-crispy and golden, 50 to 60 minutes. Remove from the rack immediately to prohibit sticking and let cool on a nonstick surface, such as parchment.

OVEN BAKED PARMESAN CHICKEN FINGERS

Steps:

• Shake bread crumbs and cheese together in plastic bag.
• combine carlic and oil in a small bowl.
• Flatten chicken to 1/2 inch thickness, cut into one inch wide strips.
• Dip strips in oil mixture, coat with crumb mixture.
• Arrange on a greased baking sheet
• bake at 350 for 20 minutes, turning after 10 minutes.

PARMESAN CHICKEN FINGERS

Steps:

• In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., For dipping sauce, in a small bowl, combine 2 tablespoons cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving., In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat. , Place chicken in a greased 15x10x1-in. baking pan. Bake at 450° for 15 minutes or until no longer pink. Serve with dipping sauce.

PARMESAN CHICKEN FINGERS OR FILETS

Steps:

• Mix all dry ingredients together.
• Dip chicken in butter, then into dry mix.
• Bake on greased pan, uncovered, at 400º for 20 minutes.
• Serve with your favorite dipping sauce: Ranch, BBQ sauce, Sweet and Sour, Honey -- .