Scrub the potatoes clean and roast until they are fork tender. Cool them rapidly by plunging them in ice water. Change the water, and repeat, until the potatoes are cool.
Shred the potatoes on the large holes of a box grater. You can peel them first; I didn’t.
Place the other ingredients into the bowl with the grated potatoes and use a fork to fully combine everything.
Line a baking sheet with parchment paper and rub it with a layer of olive oil.
Preheat oven to 425° F.
Using about a teaspoon of the potato mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
Bake about 35 to 40 minutes, turning once about 20 minutes into the cooking time.
1 bunch green onions
1 Tbsp. Bertolli® Classico™ Olive Oil
Salt and fresh ground black pepper
3/4 lb. red snapper, cut into 2 (6-ounce) pieces
Bertolli® Extra Light™ Tasting Olive Oil
1/4 cantaloupe, cut with melon baller
1/4 cup crumbled feta cheese
1 to 2 Tbsp. white balsamic vinegar
Bertolli® Extra Virgin Olive Oil
Directions:
Brush onions with 1 tablespoon Bertolli Classico Olive Oil; season with salt and fresh ground black pepper. Preheat grill or grill pan.
Brush green onions with additional Bertolli Classico Olive Oil and grill until tender, slightly brown and caramelized, approx. 5 to 10 minutes.
Season fish with salt and fresh ground black pepper on both sides. Heat 2 tablespoons Bertolli Extra Light Tasting Olive Oil in 12-inch skillet over high heat and cook skin-side down, approx. 4 minutes, pressing lightly with spatula to crisp the skin. Turn and cook 4 minutes or until snapper flakes with fork and is nicely browned on both sides. Let rest.
Combine melon balls with crumbled feta. Season with a touch of salt, fresh ground black pepper and white balsamic vinegar to taste; set aside.
Plate grilled onions, place snapper on top and finish with melon salad. Season with fresh ground black pepper to taste, drizzle with Bertolli Extra Virgin Olive Oil and serve.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.
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