Crispy Baked Parmesan Tater Tots

• 2 (16 ounce) bags frozen potatoes, thawed
• 1 tablespoon extra virgin olive oil, plus more for coating
• 1 cup plus 1 tablespoon grated parmesan cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 large pinch kosher salt
• 1/2 a clove garlic, grated
• 1 tablespoon fresh thyme or oregano leaves

1. 1. Preheat the oven to 450° F. Grease a baking sheet with olive oil.
2. 2. In a food processor, pulse the potatoes together until finely chopped. If you don't have a food processor, you can skip this step.
3. 3. Add the potatoes to a large bowl. Add the olive oil, 1 cup parmesan, flour, onion powder, garlic powder, oregano, and a large pinch of salt. Mix until combined and the mixture is moistened.
4. 4. Scoop 1 tablespoon of the potatoes out of the bowl, pack it together with your hands until it holds a ball, then form into a cylinder and place on the prepared baking sheet. Repeat with the remaining mix. Don't stress about the shape, they don't need to be perfect. Brush/mist each tot with olive oil, be generous. Transfer to the oven and bake 10-12 minutes, slide a spatula underneath the tots, then flip and bake 10 more minutes. Flip once to the uncooked side, bake 10-12 minutes, until golden and crisp.
5. 5. In a small bowl, combine 1-2 tablespoons parmesan, the garlic, and thyme/oregano. Sprinkle the warm tots with the parmesan. Serve tots with lots of ketchup for dipping. ENJOY.

To Make Ahead: the tots can be made up to 4 days ahead of time. To warm, just place the tots on a baking sheet and warm in a 400° oven for 10-15 minutes. Serve as directed.

To Freeze: bake the tots as directed through step 4. Allow to cool, then freeze on a baking sheet for 1-2 hours, until frozen. Transfer to a freezer-safe container and freeze for up to 4 months. To warm, bake the frozen tots at 400 degrees for 15-20 minutes, until warmed throughout. You can drizzle the tots in herb butter before or after freezing, it doesn't matter.