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Cheesy Pull Apart Garlic Tots

Crispy tater drums tossed in garlic and herb butter then topped with mozzarella cheese and baked until bubbly and served with marinara sauce.
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Print Recipe
Total Time40 Mins
Prep Time30 Mins
Cook Time10 Mins
ServingsServes 12

Dish

Appetizer

Prep Time

30 Mins

Cook Time

10 Mins

Serving

Serves 12

Description

Crispy tater drums tossed in garlic and herb butter then topped with mozzarella cheese and baked until bubbly and served with marinara sauce.

Ingredients

+

For the Garlic Butter

  • 8 ounces (284g) Unsalted Butter
  • 1 teaspoon (2g) Dried Red Chili Flakes
  • ½ cup (75g) Garlic, chopped fine
  • 2 teaspoons (10g) Kosher Salt
  • 1 teaspoon (4g) Freshly Ground Black Pepper
  • 1 teaspoon (1g) Fresh Thyme, chopped
  • 3 tablespoons (10g) Fresh Parsley, chopped
+

For the Marinara Sauce

  • ¼ cup (60 ml) Extra Virgin Olive Oil
  • 3 each (15g) Whole Garlic Cloves
  • 1 (35 ounce can) San Marzano Tomatoes (Whole Plum Tomatoes)
  • 2 teaspoons (6g) Sugar
  • 2 each Sprigs of Basil
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper
+

For the Tater Barrels

  • 2.2 pounds (1kg) Frozen Tater Barrels/Drums
  • As Needed Vegetable Oil for frying
  • 1 cup (84g) Grated Parmesan Cheese
+

To Finish the Dish

  • 3 cups (400g) Part Skim Mozzarella Cheese, shredded
  • As Needed Fresh Parsley, chopped

Preparation

  1. To make Garlic Butter, heat a heavy bottomed pan over medium high heat and melt the butter, add the chili flakes and the garlic and heat through for 3-5 minutes, be careful not to brown the garlic or the butter, you are just looking to infuse the butter with flavor. Remove from the heat and stir in the salt, pepper, thyme, and parsley. Keep warm until ready to use.
  2. To make the marinara, heat the olive oil over medium heat high Ad the garlic, and then immediately add the canned tomatoes. Break the tomatoes up with a wooden spoon until a sauce begins to form. Add the sugar, basil, salt, and pepper. Reduce the heat to low and cook the sauce for 5-7 minutes or until aromatic. Keep warm.
  3. Fry the tater drums, buy submerging them in 375 F (180 C) vegetable oil for 5-6 minutes. Drain well, and place into a large bowl. Season the tater drums with the grated parmesan cheese and toss gently to combine.
  4. In the bottom of a oven proof dish, spoon some of the sauce, and nestle the tater drums on top. Drizzle the potatoes with some of the garlic butter and top with the mozzarella cheese. Place into a preheated 400 F (204 C) oven for 3-5 minutes or until the cheese is bubbly and melted. Garnish with some chopped parsley and serve right away.

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Recipe By: Potatoes USA

Nutrition Facts Per Serving

Calories

560

Fat

45g

Sodium

1270mg

Cholesterol

80mg

Vitamin C

2mg

Carbohydrates

29g

Fiber

3g

Protein

13g

Potassium

588mg

Sugar

10g

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