Twice Fried Cheesy Baby Dutch Yellow Potato Tots
By Chef Tom Fraker
As needed Canola Oil, for frying
1 Pound Melissa's Dutch Yellow® Potatoes (DYP), halved
1 Each Melissa's Perfect Sweet Onion , peeled; halved; sliced very thin
To taste Kosher or Sea Salt
1 Cup Cheddar Cheese, shredded
In a deep fryer or deep pan, heat the oil to 360ºF.
Carefully place the DYP's in the frying oil, being sure not to over-crowd and fry until they get nice and golden-brown.
This will take about 3-5 minutes.
Remove the potatoes and place them on a baking sheet lined with paper towels.
When cool enough to handle, place them on a cutting board and slightly smash them, one by one.
Carefully place them back into the oil and fry them for 2-3 minutes more or until crispy on the outside.
Place them back on the paper towels and season with the salt.
Next, fry the onions in the oil until crisp and golden to slightly dark brown and place them on the paper towels.
Preheat the broiler on high.
Lightly coat a baking sheet with cooking spray.
Place the potatoes on the sheet and evenly sprinkle the onions and then the cheese over the top.
Place the potatoes under the broil and cook until the cheese is melted.
Makes about 2 servings.
I like to serve these with a side of sour cream and bacon pieces sprinkled over the top.