Tater Tots

There’s something undeniably comforting about crispy, golden Tater Tots fresh from the fryer. These little nuggets of joy, crafted from russet potatoes and seasoned to perfection, have been a beloved side dish and snack for decades. Today, we’re diving into the art of making perfect Tater Tots from scratch, using simple ingredients like peeled russet potatoes, cornstarch, and a blend of spices. Whether you’re craving a crispy snack or looking to elevate your next family meal, this recipe promises a satisfying crunch with every bite. Plus, these Tater Tots are great on their own or as a starring component in dishes like the Tater Tot Casserole No Canned Soup or the flavorful Southwest Tater Tot Breakfast Casserole.

Why This Tater Tots Stands Out

Making Tater Tots from scratch can seem intimidating, but this recipe is designed for ease and delicious results. What sets these Tater Tots apart? First, the use of russet potatoes ensures a fluffy interior with a crispy exterior. Next, adding cornstarch helps bind the tots together for perfect shape and texture without heaviness. The seasoning blend of garlic powder, onion powder, kosher salt, and black pepper adds a subtle but essential depth of flavor. Finally, frying in vegetable oil at the right temperature yields that golden crunch we all crave. These Tater Tots are versatile, perfect for dipping, garnishing with fresh parsley, or pairing with your favorite dishes.

Ingredient Breakdown

• 2 pounds russet potatoes, peeled and cut into 2-inch chunks – the ideal potato for fluffiness and crispiness.
• 1 tablespoon cornstarch – acts as a binder, helping the tots hold their shape without becoming dense.
• 1 teaspoon garlic powder – adds a subtle, savory note that enhances the potato flavor.
• ½ teaspoon onion powder – complements the garlic with a mild sweetness.
• 1 teaspoon kosher salt – essential for seasoning and bringing out the flavors.
• ½ teaspoon ground black pepper – for a gentle kick and balanced taste.
• 1 quart vegetable oil – for frying; a neutral oil that withstands high heat without overpowering the flavor.
• 2 tablespoons chopped fresh parsley (optional) – adds a burst of color and fresh herbal brightness when garnishing.

Hardware & Gadgets

• Large pot or Dutch oven – for boiling potatoes evenly and thoroughly.
• Food processor or box grater – to shred the potatoes into the perfect consistency.
• Large mixing bowl – to combine potatoes and seasonings.
• Deep-fry thermometer – to maintain the ideal frying temperature around 350°F (175°C).
• Slotted spoon or spider strainer – for safely removing Tater Tots from hot oil.
• Cooling rack – to drain excess oil and keep tots crispy.
• Baking sheet lined with parchment paper – for resting formed tots before frying.

The Method for Tater Tots

Step 1: Prepare and Boil the Potatoes

Begin by peeling and cutting the russet potatoes into 2-inch chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook until the potatoes are just tender but not falling apart, about 10-12 minutes. Drain and let them cool slightly.

Step 2: Shred the Potatoes

Once cooled enough to handle, shred the potatoes using a food processor fitted with a shredding disc or a box grater. Spread the shredded potatoes on a clean kitchen towel or paper towels and gently squeeze to remove excess moisture. This step is crucial for achieving crispy tots.

Step 3: Mix Seasonings and Bind

Transfer the shredded potatoes to a large bowl. Add cornstarch, garlic powder, onion powder, kosher salt, and ground black pepper. Mix gently but thoroughly until all ingredients are evenly distributed.

Step 4: Shape the Tater Tots

Using your hands, scoop about a tablespoon of the potato mixture and shape it into a small cylinder or oval tot. Place each shaped tot onto a parchment-lined baking sheet. Continue until all the mixture is formed into tots.

Step 5: Heat the Oil

Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2-3 inches. Heat the oil to 350°F (175°C), using a deep-fry thermometer to monitor the temperature closely for even cooking.

Step 6: Fry the Tater Tots

Carefully add a few tots at a time to the hot oil, making sure not to overcrowd the pot. Fry them for about 3-4 minutes until golden brown and crispy. Use a slotted spoon or spider strainer to remove the tots and place them on a cooling rack to drain.

Step 7: Garnish and Serve

Sprinkle chopped fresh parsley over the hot Tater Tots for a pop of color and freshness. Serve immediately with your favorite dipping sauce or alongside a hearty meal.

Ingredient Swaps & Substitutions

• Potatoes: You can substitute russet potatoes with Yukon Gold for a slightly creamier texture, though the tots will be less crispy.
• Cornstarch: Arrowroot powder or potato starch can be used instead for binding.
• Vegetable oil: Can be replaced with canola or peanut oil, both of which have high smoke points suitable for frying.
• Fresh parsley: Try chopped chives or cilantro for a different herbal twist.
• Seasonings: Add smoked paprika or cayenne pepper for a smoky or spicy kick.

Pitfalls & How to Prevent Them

• Too much moisture: Excess water will make the tots soggy and fall apart. Always squeeze out as much moisture as possible after shredding.
• Oil temperature: If the oil isn’t hot enough, the tots will absorb oil and become greasy. Use a thermometer to keep consistent heat.
• Overcrowding the fryer: Adding too many tots at once lowers the oil temperature and results in uneven cooking. Fry in small batches.
• Under-seasoning: Don’t skip the seasoning step; it’s essential for flavorful Tater Tots.

Refrigerate, Freeze, Reheat

To store leftover Tater Tots, place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.

To reheat, bake in a preheated 400°F oven for 10-15 minutes until crispy. Avoid microwaving, as it will make them soggy. Alternatively, re-fry briefly in hot oil for restored crispiness.

Ask & Learn

Can I bake these Tater Tots instead of frying?

Yes! While frying provides the crispiest texture, you can bake these tots at 425°F for 20-25 minutes, turning halfway through. Spray them lightly with oil to help crisp up the exterior.

Why do my Tater Tots fall apart when frying?

This usually happens if there’s too much moisture or not enough binder like cornstarch. Make sure to dry the shredded potatoes thoroughly and mix in the cornstarch evenly before shaping.

Can I make Tater Tots ahead of time?

Absolutely! Shape the tots and freeze them on a baking sheet before transferring to a bag. Fry or bake them straight from frozen for convenience.

What’s the secret to extra crispy Tater Tots?

Maintaining the right oil temperature and removing moisture from potatoes are key. Also, frying in small batches ensures consistent heat and crispiness.

Keep Cooking

• Tater Tot Casserole No Canned Soup – a comforting twist using homemade tots.
• Southwest Tater Tot Breakfast Casserole – a flavorful breakfast option featuring crispy tots.
• Homemade Crispy Fries – perfect for when you want a french fry alternative.
• Classic Mashed Potatoes – a creamy side to balance your crispy Tater Tots.

Hungry for More?

With this easy Tater Tots recipe in your culinary arsenal, you’re ready to impress family and friends with a homemade twist on a classic favorite. Whether dipped in ketchup, smothered in cheese and gravy, or incorporated into your favorite casseroles, these tots bring comforting crunch and flavor to the table every time. Experiment with spices, dips, and pairings to find your perfect golden bite. Happy cooking!

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