Homemade Crispy Tater Tots Recipe

Introduction

Homemade Tater Tots are crispy, golden bites of comfort that elevate simple potatoes into a delicious snack or side dish. This recipe walks you through making them from scratch, resulting in perfectly crunchy tots everyone will love.

Ingredients

• 4 pounds russet potatoes (peeled)
• 4 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• Kosher salt and freshly ground black pepper (to taste)
• 1 cup vegetable oil
• 2 tablespoons fresh parsley leaves (chopped)

Instructions

1. Step 1: Place the peeled potatoes in a large saucepan and cover with cold water, about 1-2 inches above the potatoes. Bring to a boil and cook until parboiled, about 6-7 minutes.
2. Step 2: Drain the potatoes well and spread them in a single layer on a cutting board to cool. Refrigerate for at least 2 hours or overnight in a sealed container.
3. Step 3: Finely shred the cooled potatoes using a box grater. Wrap the shredded potatoes in a clean dish towel and press firmly to remove as much moisture as possible.
4. Step 4: Transfer the dried potatoes to a large bowl. Add the flour, garlic powder, onion powder, paprika, oregano, dried parsley, salt, and pepper. Mix until combined and the mixture is workable but dry; add more flour if needed.
5. Step 5: Line a baking sheet with parchment paper. Form the potato mixture into tot shapes and place them on the baking sheet. Refrigerate for 20-30 minutes to firm up.
6. Step 6: Heat the vegetable oil in a large Dutch oven over medium heat until shimmering.
7. Step 7: Fry the tots in batches, about six at a time, for 3-4 minutes until golden and crispy. Use a slotted spoon to transfer them to a paper-towel-lined plate to drain excess oil.
8. Step 8: Serve the tater tots hot, garnished with chopped fresh parsley.

Tips & Variations

• For an extra crispy texture, make sure to squeeze out as much moisture as possible from the shredded potatoes before mixing.
• You can add shredded cheese or finely chopped cooked bacon to the mixture for additional flavor.
• To make them gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch.
• Try baking tater tots for a lighter version: preheat oven to 425°F and bake on a parchment-lined sheet for 25-30 minutes, turning halfway through.

Storage

Store uncooked tots in the refrigerator for up to 24 hours before frying. Cooked tater tots can be kept in an airtight container in the fridge for 3-4 days. To reheat, bake in a 400°F oven for 10-15 minutes until crispy. For longer storage, freeze the tots either before or after frying; see the freezing methods below.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze tater tots before frying?

Yes, after shaping the tots and placing them on a baking sheet, freeze until solid. Transfer frozen tots to a Ziploc bag. You can fry them straight from frozen without thawing.

How do I freeze tater tots after frying?

Let the fried tots cool completely, then store them in an airtight container in the freezer for up to 1 month. To reheat, bake in a 400°F oven for 15-17 minutes until heated through and crisp.

Homemade Crispy Tater Tots Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

Homemade Tater Tots are crispy, golden, and flavorful potato bites made from parboiled, grated russet potatoes mixed with herbs and spices, then deep-fried to perfection. This homemade version offers a delicious alternative to store-bought tots, with customizable seasoning and a satisfying crunch, perfect as a snack or side dish.

• Author: Nora
• Prep Time: 20 minutes (plus 2 hours chilling time)
• Cook Time: 20 minutes
• Total Time: Approx. 3 hours including chilling
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

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Potatoes and Seasonings

• 4 pounds russet potatoes (peeled)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• Kosher salt and freshly ground black pepper (to taste)

Binding and Frying

• 4 tablespoons all-purpose flour
• 1 cup vegetable oil
• 2 tablespoons fresh parsley leaves (chopped, for garnish)

Instructions

1. Boil Potatoes: Place the peeled potatoes in a large saucepan and cover with cold water, ensuring water is 1-2 inches above the potatoes. Bring to a boil and cook for about 6-7 minutes until parboiled but not fully cooked.
2. Drain and Cool: Drain the potatoes thoroughly and spread them in a single layer on a cutting board to cool. Refrigerate for at least 2 hours or overnight to firm up.
3. Grate Potatoes: Using a box grater, finely shred the cooled potatoes. Then, use a clean dish towel to press and drain excess moisture thoroughly from the grated potatoes.
4. Mix Ingredients: Transfer the drained potato shreds to a large bowl. Stir in flour, garlic powder, onion powder, paprika, oregano, dried parsley, salt, and pepper. The mixture should be dry enough to shape; add more flour if needed.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
6. Shape Tots: Form the potato mixture into small tot shapes and place them on the prepared baking sheet. Refrigerate for 20-30 minutes to help them set.
7. Heat Oil: In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat until hot but not smoking.
8. Fry Tots: Fry the tots in batches (about six at a time depending on size) for 3-4 minutes until they turn golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.
9. Serve: Serve hot, garnished with freshly chopped parsley for added freshness and color.
10. Freeze Before Frying (Optional): After shaping the tots on the baking sheet, freeze them until solid, then transfer to freezer bags. Fry directly from frozen when ready.
11. Freeze After Frying (Optional): Alternatively, let fried tots cool completely, store in an airtight container, and freeze up to 1 month. To reheat, bake in a preheated 400°F oven for 15-17 minutes until heated through.

Notes

• Refrigerating the potatoes before grating ensures a better texture and easier draining of moisture.
• Removing excess water from the grated potatoes is crucial to prevent soggy tots and ensure crispiness.
• Using a Dutch oven or heavy pot helps maintain steady oil temperature for even frying.
• You can customize the seasoning to your taste by adding cayenne or smoked paprika for heat or different herbs.
• Freezing tots allows for convenient make-ahead preparation and quick frying whenever desired.
• Ensure oil temperature is medium heat; too hot will brown them too fast, too low and they absorb oil and become greasy.

Keywords: homemade tater tots, crispy tater tots, fried potato tots, snack recipe, side dish, comfort food