Home made tater tots!
I saw the recipe on Cooks Illustrated TV, and found a recipe online-I made these with Parmigiano Reggiano and chives rather than rosemary and truffle oil. They came out incredibly! One thing, like all Cooks Illustrated recipes, you must follow the technique exactly.
I'm making them this weekend with diced Black Forest ham and parsley, and calling them 'German ham/potato croquettes'. http://megan-deliciousdishings.blogspot.com/2011/09/rosemary-truffle-tots.html