Tater Tots
When you think of comfort food, Tater Tots undoubtedly come to mind. These crispy, golden nuggets of potato goodness are a nostalgic favorite for many. Whether you serve them as a side dish, a snack, or even as a topping for nachos, Tater Tots never fail to impress. Making them from scratch is easier than you might think, and the end result is a delightful crunch followed by a fluffy interior that store-bought versions just can’t match. With just a handful of ingredients, you can create Tater Tots that will have everyone coming back for seconds—maybe even thirds.
Why It Works Every Time
The secret to perfect Tater Tots lies in the preparation and the ingredients. Using Russet potatoes gives them a fluffy texture, while cornstarch helps bind everything together for that ideal crispy exterior. Garlic and onion powder add a depth of flavor that elevates the humble potato into something truly special. With just the right amount of seasoning, these Tater Tots will be the star of your next gathering or a cozy night in.
What We’re Using
- 2 pounds Russet potatoes – Peeled and cut into 2-inch chunks for easy cooking.
- 1 tablespoon cornstarch – Helps to achieve a crispy texture.
- 1 teaspoon garlic powder – Adds a savory flavor.
- 1 teaspoon onion powder – Complements the garlic for a well-rounded taste.
- 1 teaspoon kosher salt – Enhances flavor.
- ½ teaspoon ground black pepper – For a touch of heat.
- 1 quart vegetable oil – Essential for frying to achieve that golden crispiness.
- 2 tablespoons chopped fresh parsley – Optional garnish for a fresh touch.
Tools & Equipment Needed
- Large pot – For boiling the potatoes.
- Colander – To drain the potatoes after boiling.
- Mixing bowl – To combine the ingredients.
- Frying pan or deep fryer – For frying the Tater Tots to perfection.
- Spoon or cookie scoop – To shape the Tater Tots.
- Paper towels – For draining excess oil after frying.
Directions: Tater Tots
Step 1: Boil the Potatoes
Start by placing the peeled and chunked Russet potatoes into a large pot. Fill the pot with water until the potatoes are covered by about an inch of water. Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until the potatoes are fork-tender but not falling apart.
Step 2: Drain and Cool
Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. This step is crucial as it helps reduce moisture, leading to crispier Tater Tots.
Step 3: Mash the Potatoes
Transfer the cooled potatoes to a mixing bowl and mash them until smooth. Be careful not to over-mash; a few lumps are perfectly fine as they add texture.
Step 4: Add the Ingredients
To the mashed potatoes, add the cornstarch, garlic powder, onion powder, kosher salt, and ground black pepper. Mix gently until everything is well combined. The mixture should hold together but not be overly sticky.
Step 5: Form the Tater Tots
Using a spoon or cookie scoop, portion out the potato mixture and shape it into small cylinders or nuggets—whatever size you prefer. Place them on a parchment-lined baking sheet as you work.
Step 6: Heat the Oil
In a frying pan or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C). To test if the oil is hot enough, drop a small piece of potato mixture into the oil; it should sizzle immediately.
Step 7: Fry the Tater Tots
Carefully add the formed Tater Tots to the hot oil, making sure not to overcrowd the pan. Fry them in batches for about 3-4 minutes, or until they are golden brown and crispy. Flip them halfway through for even cooking.
Step 8: Drain and Serve
Once fried, transfer the Tater Tots to a plate lined with paper towels to drain excess oil. Garnish with chopped fresh parsley if desired and serve immediately while hot.
Easy Ingredient Swaps
- Potato variety: You can use Yukon Gold potatoes for a slightly different flavor and texture.
- Garlic and onion powder: Substitute with fresh minced garlic and onion for a more intense flavor, but be cautious of excess moisture.
- Vegetable oil: Can be replaced with canola oil or peanut oil for frying.
- Parsley: Swap for chives or green onions for a different herbal note.
What I Learned Testing
- The key to achieving the crunch was in cooling the boiled potatoes before mashing.
- Using cornstarch not only helped with binding but also contributed to the crispy texture.
- Frying in small batches ensured that each Tater Tot cooked evenly and didn’t become soggy.
- Experimenting with seasoning can lead to delightful variations—try adding smoked paprika or cayenne for a spicy kick!
Storing, Freezing & Reheating
If you find yourself with leftover Tater Tots, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them before frying. Simply place the shaped Tater Tots on a baking sheet and freeze until solid, then transfer them to a freezer bag. When ready to eat, fry them from frozen, adding a few extra minutes to the cooking time. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes or until heated through and crispy.
Tater Tots Q&A
Can I bake Tater Tots instead of frying them?
Yes! While frying gives the best texture, you can bake them at 425°F (220°C) on a parchment-lined baking sheet for about 25-30 minutes, flipping halfway through. They may not be as crispy, but they’ll still be delicious.
How can I make Tater Tots spicy?
To add some heat, mix in cayenne pepper or chili powder into the potato mixture before shaping. You can also serve them with a spicy dipping sauce.
Can I use leftover mashed potatoes to make Tater Tots?
Absolutely! If you have leftover mashed potatoes, simply mix in the cornstarch and seasonings, then proceed to shape and fry them. This is a great way to avoid food waste!
What dips pair well with Tater Tots?
Tater Tots pair wonderfully with a variety of dips, including ketchup, ranch dressing, or a cheesy dipping sauce. You can also try serving them with guacamole or a spicy aioli for a fun twist.
The Last Word
Tater Tots are more than just a simple snack; they’re a canvas for creativity in the kitchen. With their crispy exterior and fluffy interior, they can be enjoyed in countless ways. Whether you’re savoring them as a side dish or dressed up with toppings for a loaded Tater Tots experience, they are sure to please. The recipe is straightforward, and the result is something that feels both nostalgic and exciting. So gather your ingredients, roll up your sleeves, and get ready to enjoy some homemade Tater Tots that will leave you craving more!
If you’ve been searching for the perfect Tater Tots recipe, look no further. With a few simple ingredients and steps, you can enjoy this classic comfort food right from your own kitchen. Don’t forget to share your Tater Tots creations with family and friends—because what’s better than sharing delicious food and even better memories?
Tater Tots
Ingredients
Equipment
Method
- Step 1: Boil the Potatoes. Place the peeled and chunked Russet potatoes into a large pot. Fill with water until covered by an inch. Bring to a boil and cook for about 10-15 minutes until fork-tender.
- Step 2: Drain and Cool. Drain the potatoes in a colander and let cool for about 10 minutes to reduce moisture.
- Step 3: Mash the Potatoes. Transfer cooled potatoes to a mixing bowl and mash until smooth, leaving a few lumps for texture.
- Step 4: Add the Ingredients. Add cornstarch, garlic powder, onion powder, kosher salt, and ground black pepper to the mashed potatoes. Mix gently until combined.
- Step 5: Form the Tater Tots. Portion out the potato mixture and shape into small cylinders or nuggets. Place on a parchment-lined baking sheet.
- Step 6: Heat the Oil. Heat vegetable oil in a frying pan over medium heat until it reaches 350°F (175°C). Test with a small piece of potato mixture.
- Step 7: Fry the Tater Tots. Add the formed Tater Tots to the hot oil in batches, frying for about 3-4 minutes until golden brown. Flip halfway through.
- Step 8: Drain and Serve. Transfer fried Tater Tots to a plate lined with paper towels to drain excess oil. Garnish with parsley and serve hot.
Notes
- For extra flavor, you can use Yukon Gold potatoes instead of Russet.
- Try adding smoked paprika for a different taste.
- If using leftover mashed potatoes, mix in cornstarch and seasonings before frying.
