Tater Tots
These homemade Tater Tots are crispy, golden, and packed with flavor! Simple ingredients and easy steps make them a perfect snack or side dish.
Servings: 4 servings
Ingredients
- 2 pounds russet potatoes peeled and cut into 2-inch chunks
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 quart vegetable oil for frying
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
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.
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.
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.
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.
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.
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.
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.
Equipment
- Large Pot or Dutch Oven
- Food processor or box grater
- Large Mixing Bowl
- Deep-fry thermometer
- Slotted spoon or spider strainer
- Cooling Rack
- Baking sheet lined with parchment paper
Notes
- Make sure to squeeze out as much moisture as possible from shredded potatoes to ensure crispy tots.
- Maintain the oil temperature around 350°F to avoid greasy or undercooked tots.
- Shape tots uniformly to ensure even frying and consistent texture.
- Leftover tots can be refrigerated up to 3 days or frozen for 3 months.
- For a healthier option, bake the tots at 425°F for 20-25 minutes, turning halfway through.