Why You’ll Love This Recipe
- Made from scratch using simple ingredients you likely have on hand.
- Crispy and golden, with a flavorful seasoning blend.
- Quick to prepare and cook in under an hour.
- Freezer-friendly for easy meal prep and quick snacks anytime.
- Customizable with herbs and spices to suit your taste.
- Perfect for family dinners, parties, or as a comforting side.
Ingredients
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
3 cups vegetable oil (for frying)
2 tablespoons chopped fresh parsley leaves (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Place peeled potatoes in a Dutch oven and cover with cold salted water by about 1 inch. Bring to a boil, then reduce heat and simmer, covered, for about 6-7 minutes until parboiled. Drain well and let cool.
- Using a box grater, finely shred the potatoes. Place shredded potatoes in a clean dish towel or cheesecloth and squeeze out as much moisture as possible.
- Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano, and dill. Season with salt and pepper to taste. The mixture should be workable but dry enough to form into tots.
- Shape the potato mixture into small tot shapes by hand.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat until the temperature reaches 360°F (182°C) on a deep-fry thermometer.
- Working in batches, fry the tots until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Serve immediately, garnished with chopped parsley if desired.
Servings and Timing
- Servings: 6
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Variations
- Add shredded cheese to the potato mixture for cheesy tots.
- Mix in finely chopped cooked bacon or ham for a savory twist.
- Season with smoked paprika or cayenne pepper for a spicy kick.
- Bake instead of frying for a healthier version—bake at 425°F (220°C) for about 20 minutes, flipping halfway.
- Use sweet potatoes instead of russets for a sweeter flavor and vibrant color.
Storage/Reheating
Store leftover tots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 400°F (200°C) for 10-15 minutes to restore crispiness. You can also freeze uncooked tots on a baking sheet, then transfer to a freezer bag; fry or bake directly from frozen when ready to eat.
FAQs
Can I use a food processor instead of a box grater?
Yes, but be careful not to over-process; you want shredded texture, not mashed potatoes.
Why do I need to squeeze out the moisture from the potatoes?
Removing excess moisture helps the tots hold together and become crispy when fried.
Can I bake the tots instead of frying?
Yes, baking is a healthier option. Bake at 425°F (220°C) for about 20 minutes, flipping halfway through.
How do I prevent the tots from falling apart?
Make sure to squeeze out all moisture and add enough flour to bind the mixture.
Can I prepare these ahead of time?
Yes, you can form the tots and freeze them before frying or baking.
What type of potatoes works best?
Russet potatoes are ideal because of their high starch content, which gives a crispy texture.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
How long do leftover tots keep?
They keep well in the fridge for up to 3 days and can be reheated to regain crispiness.
Can I add other herbs or spices?
Absolutely! Feel free to customize with your favorite herbs and spices.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
Conclusion
These homemade tater tots are a simple, delicious upgrade from the frozen variety. With a crispy exterior, tender inside, and a flavorful seasoning mix, they’re perfect for snacks, sides, or even party appetizers. Easy to make, freezer-friendly, and endlessly customizable, this recipe will become a family favorite in no time.
Homemade Tater Tots
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Snack, Side Dish
- Method: Frying (or baking as alternative)
- Cuisine: American
- Diet: Vegetarian
Description
Homemade Tater Tots are crispy on the outside and tender on the inside, made from scratch with simple ingredients for a delicious, freezer-friendly snack or side dish.
Ingredients
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
3 cups vegetable oil (for frying)
2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Place peeled potatoes in a Dutch oven and cover with cold salted water by about 1 inch. Bring to a boil, then reduce heat and simmer, covered, for about 6-7 minutes until parboiled. Drain well and let cool.
- Using a box grater, finely shred the potatoes. Place shredded potatoes in a clean dish towel or cheesecloth and squeeze out as much moisture as possible.
- Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano, and dill. Season with salt and pepper to taste. The mixture should be workable but dry enough to form into tots.
- Shape the potato mixture into small tot shapes by hand.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat until the temperature reaches 360°F (182°C) on a deep-fry thermometer.
- Working in batches, fry the tots until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Serve immediately, garnished with chopped parsley if desired.
Notes
Add shredded cheese to the potato mixture for cheesy tots.
Mix in finely chopped cooked bacon or ham for a savory twist.
Season with smoked paprika or cayenne pepper for a spicy kick.
Bake instead of frying for a healthier version—bake at 425°F (220°C) for about 20 minutes, flipping halfway.
Use sweet potatoes instead of russets for a sweeter flavor and vibrant color.
Store leftovers in an airtight container in the fridge up to 3 days; reheat in oven at 400°F (200°C) for 10-15 minutes to restore crispiness.
Freeze uncooked tots on a baking sheet, then transfer to freezer bag; cook directly from frozen.
Use a food processor carefully to shred potatoes without mashing.
Squeeze out moisture thoroughly for crispy tots.
Use neutral oils with high smoke points like vegetable, canola, or peanut oil for frying.
Nutrition
- Serving Size: about 6-8 tots
- Calories: approx. 150-180 kcal
- Sugar: 1-2 g
- Sodium: 150-250 mg
- Fat: 8-10 g
- Saturated Fat: 1-2 g
- Unsaturated Fat: 6-8 g
- Trans Fat: 0 g
- Carbohydrates: 18-22 g
- Fiber: 2-3 g
- Protein: 2-3 g
- Cholesterol: 0 mg
