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
