Are you craving that familiar food from your childhood? You can have grown up tater-tots that do not look like they come from a school cafeteria? Here is a great recipe from
The Kitchn.
Grown Up Tater-Tots
Serves 2 to 3
1 pound small potatoes, like baby Yukon Golds or fingerlings
4 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Italian parsley, finely chopped
Preheat the oven to 350°F. Thoroughly scrub the potatoes and
arrange them on a parchment-lined baking sheet. Bake for 20 minutes or
until they are tender enough to pierce with a fork, but not browned. Let
the potatoes rest for 10 minutes or until they are cool enough to
handle.
Turn the oven up to 450°F. Using the bottom of a plate, a
sturdy rocks glass, or measuring cup, smash the potatoes with firm,
downward pressure. Squish each potato to about 3/4-inch thick. They will
crack and split, but they should, for the most part, stay in one piece.
Brush or drizzle generously with olive oil, sprinkle with
minced garlic, and place back in the oven. Bake until crispy and golden
brown, about 15 minutes.
Sprinkle with salt, pepper, and parsley, and try not to eat the whole pan by yourself.
Ok. I'm going to admit a secret here....I use the flat sheet, but not
the way I think it was intended. I make the bed with both the fitted and
flat sheet, and then I sleep on top of the flat sheet until it is time
to change the sheets (generally for about a week) and then remove the
flat sheet and sleep on the fitted sheet for about the same amount of
time. 
