I call these babies taters because I pop these things in my mouth just like tator tots or popcorn for that matter. They are just a little sophisticated because they have that excellent herb called ROSEMARY that takes your ordinary tator to the next level.
These are super easy to make and pair great with any recipe that calls for potatoes on the side. You will usually find me serving these alongside a seared steak or even grilled lamb chops, if I don’t eat them all before they make it to the plate. They are that good! I usually have have to patrol the kitchen when I have a pan of these on the oven; everyone seems to want to leave with a handful to snack on and before I realize it I’m down to half a batch. So keep your guard up! 🙂
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