× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

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.

Share this

Print Recipe



Prep Time

30 Mins

Cook Time

10 Mins


Serves 12


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



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


  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.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Potatoes USA

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up