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Homemade Tater Tots recipe photo

Tater Tots

Crispy, golden Tater Tots are the ultimate comfort food! Easy to make from scratch, they're perfect as a side dish or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Tater Tots:
  • 2 pounds Russet potatoes Peeled and cut into 2-inch chunks
  • 1 tablespoon cornstarch Helps to achieve a crispy texture
  • 1 teaspoon garlic powder Adds savory flavor
  • 1 teaspoon onion powder Complements the garlic
  • 1 teaspoon kosher salt Enhances flavor
  • ½ teaspoon ground black pepper For a touch of heat
  • 1 quart vegetable oil Essential for frying
  • 2 tablespoons chopped fresh parsley Optional garnish

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Frying pan or deep fryer
  • Spoon or cookie scoop
  • Paper towels

Method
 

Directions:
  1. 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.
  2. Step 2: Drain and Cool. Drain the potatoes in a colander and let cool for about 10 minutes to reduce moisture.
  3. Step 3: Mash the Potatoes. Transfer cooled potatoes to a mixing bowl and mash until smooth, leaving a few lumps for texture.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.