These potato treats are super crispy thanks to Panko bread crumbs and take very little time to make. Enjoy, Foodie Friday fans!

Spud Buds Homemade Tater Tots (prep time about 15 minutes. Serves 4)

1 large Yukon Gold or Butter potato, pealed and cut into six cubes

¼ C flour

1 egg

1 C. Panko bread crumbs

½ C. cooking oil

salt, pepper

¼ C shredded cheddar cheese. 

In a medium sauce pan, boil the potato chunks until just fork-tender.  Drain and allow to cool.

Beat the egg in a small bowl.  When the potatoes are room-temperature, run through a potato ricer or lightly mash with a fork, leaving some texture to the potato. Fold in salt, pepper and cheese. Stir in half of the beaten egg until potato comes together and can be formed into logs. (Flour your hands before rolling). Sprinkle flour and bread crumbs on separate plates. Season flour with more salt and pepper.  Roll Spud Buds in flour, then egg, then the bread crumbs and set aside while oil heats in a heavy-bottom fry pan to about 360 degrees or until a pinch of bread dropped in the oil quickly rises to the top and starts to brown.

Fry the Spud Buds, turning occasionally until browned all around.

Serve hot with ketchup, cheese sauce, salsa or your favorite dipping sauce. 

(To make it gluten-free, substitute corn starch for the flour.)