Tater Tots Recipe

This classic Tater Tots Recipe is made with simple ingredients like russet potatoes, savory onion powder, garlic powder, a little flour, and a pinch of salt. The result is a batch of perfectly golden, incredibly crispy tots with a soft and fluffy inside. This recipe is perfect for a fun weekend project or a crowd-pleasing party appetizer and makes enough for about 4-6 people.

Tater Tots Recipe Ingredients

• 2 lbs (about 4 large) russet potatoes
• 1/4 cup all-purpose flour
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more for serving
• 1/2 teaspoon black pepper
• Vegetable oil or canola oil, for frying (about 4-6 cups)

How To Make Tater Tots

1. Par-boil the potatoes: Place the whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-15 minutes, or until you can just pierce them with a fork. They should still be firm in the center.
2. Cool and peel the potatoes: Drain the potatoes and let them cool completely. For best results, you can refrigerate them for at least an hour. Once cool, peel the skins off—they should come off easily.
3. Grate the potatoes: Using the large holes on a box grater, grate the cooled potatoes into a large bowl.
4. Season the mixture: Add the all-purpose flour, onion powder, garlic powder, salt, and pepper to the grated potatoes. Gently mix with your hands until just combined. Do not overmix.
5. Shape the tots: Take about a tablespoon of the potato mixture and gently form it into a small, cylindrical “tot” shape. Place the shaped tots on a baking sheet lined with parchment paper.
6. Fry the tots: Pour about 2-3 inches of oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). Carefully add the tots to the hot oil in batches, being sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy.
7. Drain and serve: Use a slotted spoon to remove the tots from the oil and transfer them to a wire rack or a plate lined with paper towels. Immediately sprinkle with a little extra salt. Serve hot with your favorite dipping sauce.

Recipe Tips

• Use Russet Potatoes: Russets are high in starch and low in moisture, making them the perfect choice for achieving that classic fluffy interior and super crispy exterior.
• Don’t Overcook the Potatoes: You want to only par-boil the potatoes. If they become too soft and fully cooked, your grated potatoes will turn to mush and the tots won’t hold their shape.
• Cool Potatoes Completely: Chilling the potatoes after boiling makes them much easier to grate. It helps the starches firm up, resulting in distinct shreds rather than a paste.
• Fry at the Right Temperature: Use a kitchen thermometer to keep your oil at a steady 350°F (175°C). Oil that is too cool will result in greasy, soggy tots, while oil that is too hot will burn the outside before the inside is warmed through.

What To Serve Tater Tots

Homemade tater tots are a fantastic and versatile side dish. Serve them alongside classic American fare like burgers, hot dogs, or a crispy fried chicken sandwich. They are also a perfect appetizer for a party, served on a platter with a variety of dipping sauces like ketchup, barbecue sauce, creamy ranch dressing, or a zesty aioli. For a fun and hearty main course, use them as a base for “totchos” by topping them with cheese, jalapeños, bacon, and sour cream.

How To Store Leftover Tater Tots

• Refrigerate: Store cooled, cooked tater tots in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a 400°F (200°C) oven or an air fryer for 5-10 minutes until hot and crispy.
• Freeze: These are perfect for making ahead! After shaping the tots (step 5), place the baking sheet in the freezer for 1-2 hours until they are solid. Transfer the frozen tots to a freezer-safe bag. They can be stored for up to 3 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Tater Tots Recipe Nutrition Facts

Serving Size: approximately 1 cup

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrate: 36g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 4g

Frequently Asked Questions

• Can I bake these instead of frying them? Yes, for a lighter option you can bake them. Preheat your oven to 425°F (220°C). Arrange the tots on a baking sheet and lightly spray or drizzle them with oil. Bake for 20-25 minutes, flipping halfway through, until golden and crisp. Note that they will not be as uniformly crispy as the fried version.
• Can I make these in an air fryer? Absolutely. Place the tots in a single layer in the air fryer basket. Lightly spray with cooking oil. Cook at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through, until they are golden brown and crispy.
• Why are my tater tots falling apart in the oil? This usually happens for two reasons: the potatoes were overcooked and became too mushy, or the oil temperature was too low. Ensure your potatoes are just fork-tender and your oil is preheated to the correct temperature before adding the tots.

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• Tex-Mex Sausage Balls Recipe
• Texas Baked Bean Dip Recipe