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Homemade Crispy Tater Tots Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/homemade-crispy-tater-tots-recipe/