Tater Tots
intro
Crispy golden homemade tater tots with a crunchy salty exterior and fluffy tender potato interior, a classic shareable side perfect for dipping.
Ingredients
Steps
Parboil the potatoes
First, set a large pot of heavily salted water on high heat to boil. While water heats, peel 900g russet potatoes and cut into uniform 5cm chunks. Once water reaches a rolling boil, add potato chunks and cook for exactly 7 minutes until just tender (a fork pierces the outer 1cm easily but meets firm resistance at the center). Drain fully and let cool 10 minutes at room temperature.
Shred cooled potatoes
Use the large holes of a standard box grater or food processor shredding attachment to grate all cooled parboiled potatoes into a large mixing bowl. Avoid over-processing, as coarse, distinct shreds create the best tater tot texture, rather than a smooth mashed paste.
Season potato mixture
Add 3 tablespoons all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper to the shredded potatoes. Toss gently with clean hands until all shreds are evenly coated, taking care not to mash the potato shreds as you mix.
Shape individual tots
Scoop 1-tablespoon portions of the potato mixture, squeezing firmly to compress into small cylindrical shapes roughly 3cm long and 1.5cm wide. Arrange shaped tots on a parchment-lined baking sheet with 1cm gaps between each, until all mixture is used (yields approximately 60 tots).
Heat frying oil
About 10 minutes before you finish shaping tots, pour 1 liter of neutral vegetable oil into a deep heavy-bottomed Dutch oven, clip a candy thermometer to the pot edge, and heat over medium-high heat until the oil reaches a steady 175°C (350°F). Never leave heating oil unattended.
Fry tots until crispy
Working in small batches of 8-10 tots to avoid dropping oil temperature, carefully lower tots into the hot oil with a slotted spoon. Fry 3-4 minutes per batch, turning once halfway, until deep golden brown and crispy all over. Remove tots to a wire rack set over a baking sheet, immediately sprinkling with the remaining 0.5 teaspoon kosher salt while hot.
Rest and serve tots
Let fried tots rest on the wire rack for 2 minutes to allow excess oil to drain and the exterior to set fully before serving. Do not move tots to a closed container or pile them too high immediately after frying, as trapped steam will soften the crisp coating.
Tips
2.Keep oil temperature steady at 175°C (350°F) between batches: oil that is too cool makes soggy, oil-soaked tots, while oil that is too hot burns the exterior before the interior heats through.
3.Never drain fried tots on paper towels, as trapped steam will turn the crispy exterior soft; use a wire rack to allow air circulation, which keeps tots crisp for 15-20 minutes after cooking.
OMG these are SO much better than the frozen bag kind! I made these for my son’s birthday cookout last weekend and every single kid (and parent!) asked for the recipe. So crispy on the outside, fluffy inside—total game changer.
Wait, I’ve tried making homemade tater tots three times before and they always turned out soggy. Followed this recipe exactly and they came out perfectly crispy? Who am I?? Even my roommate who swears by fast food tots said these are better.
Super easy to throw together on a weeknight! I pre-shredded the potatoes the night before to save time, and the whole thing came together in under an hour like the recipe says. My 4 year old ate three servings, no complaints.
Made these in my tiny dorm air fryer instead of baking? Cut the cook time by about 15 minutes and they still got super crispy. 10/10, way cheaper than ordering takeout tots from the bar down the street.
Do these freeze well? I want to make a big batch on Sunday to reheat for quick side dishes during the work week. Would love to not buy frozen tots anymore if these hold up!
I remember making tater tots from scratch back when my kids were little, lost my old recipe years ago. This one tastes exactly how I remember! My grandkids couldn’t believe I made “junk food” that tasted better than the drive-thru. So fun to make with them too, they loved helping shred the potatoes.
Brought these to my office potluck yesterday and the pan was empty in 10 minutes. People kept asking if I bought them from that fancy gastropub downtown! Little do they know how easy they were, I’ll definitely be taking all the credit.
Wait, I skipped the parmesan the recipe calls for because I’m dairy free—will that mess up the crispiness? I tried it once and they were good but not as crunchy as I wanted. Wondering if I missed something or if it was the missing cheese.
Made these to go with burgers last night and my wife said they’re a mandatory side for every burger night from now on. Who knew shredded potatoes and a little seasoning could slap this hard?
I mixed in a half cup of finely shredded zucchini (squeezed super dry!) into the potato mixture and my kids had zero clue they were eating a vegetable. Crispy, delicious, no complaints. Will be doing this every time I make these!
How far in advance can I prep these? I’m hosting a big watch party next Saturday and don’t want to be stuck in the kitchen while everyone’s watching the game. Would love to get as much done ahead as possible!
So excited this recipe is naturally gluten free! I’ve been missing crispy tater tots since so many frozen brands have weird wheat fillers. These taste exactly like the ones I grew up eating, no weird ingredients.
Made these for brunch today alongside scrambled eggs and bacon. 10/10, perfect hangover food. Way less work than I thought it would be, I was intimidated at first but it was so straightforward. Even my cat tried to steal one off the plate lmao.
Okay, what dip pairs best with these? I’m a ranch ride or die but my partner is a cheese sauce stan, wondering if anyone’s tried them with something more fun like queso or chili cheese?
I’m literally 22 and have never cooked anything more complicated than microwave mac and cheese, and these actually turned out??? I was so nervous I’d mess them up but the steps were super easy to follow. So proud of myself lmao.
These were a hit at our weekly Sunday family dinner! My teen who hates every side dish I make went back for seconds. Even my super picky mother-in-law asked for the recipe, which is basically the highest compliment I can get.
I added a teaspoon of cayenne and a half teaspoon of smoked paprika to the seasoning mix and these had the perfect little kick! If you like spicy food I highly recommend tweaking the seasonings to your taste, the base recipe is super versatile.
I used russet potatoes like the recipe says, but has anyone tried these with sweet potatoes? I think my kids would love a sweet and savory version, just wondering if the texture holds up the same.