Homemade Crispy Tater Tots Recipe

Introduction

Homemade tater tots are a delicious, crispy treat that’s perfect for snacking or as a side dish. Made from shredded russet potatoes and simple seasonings, these tots are golden and flavorful with a satisfying crunch. With a little patience, you can enjoy fresh, perfectly fried tots any time.

Ingredients

• 4 pounds russet potatoes (peeled)
• 4 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• Kosher salt and freshly ground black pepper (to taste)
• 1 cup vegetable oil
• 2 tablespoons fresh parsley leaves (chopped)

Instructions

1. Step 1: Place the peeled potatoes in a large saucepan and cover with cold water, about 1-2 inches above the potatoes. Bring to a boil and cook until parboiled, about 6-7 minutes.
2. Step 2: Drain the potatoes well and spread them out in a single layer on a cutting board to cool. Refrigerate for 2 hours or overnight in a sealed container for best results.
3. Step 3: Finely shred the cooled potatoes using a box grater. Use a clean dish towel to press and drain out as much moisture as possible.
4. Step 4: Transfer the shredded potatoes to a large bowl. Mix in the flour, garlic powder, onion powder, paprika, dried oregano, dried parsley, salt, and pepper. Adjust flour if needed to achieve a workable but dry mixture.
5. Step 5: Line a baking sheet with parchment paper. Form the potato mixture into bite-sized tots and arrange them on the sheet. Refrigerate for 20-30 minutes to firm up.
6. Step 6: Heat the vegetable oil in a large Dutch oven or deep skillet over medium heat.
7. Step 7: Fry the tots in batches (about six at a time), cooking until golden and crispy, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
8. Step 8: Serve hot, garnished with chopped fresh parsley.

Tips & Variations

• For extra crispiness, refrigerate or freeze the formed tots before frying to help them maintain their shape and texture.
• You can add a little shredded cheese or finely chopped cooked bacon to the mixture for a flavor boost.
• Use a slotted spoon to remove the tots from the oil, allowing excess oil to drain for a lighter result.
• If you prefer, bake frozen tots at 400°F (200°C) for 15-17 minutes until heated through.

Storage

Store cooked tater tots in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispiness. For longer storage, freeze uncooked tots on a baking sheet, then transfer to freezer bags for up to 1 month. You can fry them frozen without thawing or bake frozen tots in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for tater tots?

Russet potatoes are best because of their high starch content, which helps the tots hold together and become crispy. Waxy potatoes may result in softer tots.

Do I have to fry the tots, or can I bake them?

While frying yields the crispiest tots, you can bake frozen tots at 400°F (200°C) for about 15-17 minutes until heated through for a healthier option.

Homemade Crispy Tater Tots Recipe

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4.5 from 55 reviews

Homemade Tater Tots are crispy, golden-brown potato bites made from boiled and shredded russet potatoes, seasoned with garlic powder, onion powder, paprika, and herbs, then fried to perfection. This recipe offers a delicious homemade alternative to store-bought tots, with options to freeze before or after frying for convenient snacking or side dishes.

• Author: Mick
• Prep Time: 45 minutes (includes cooling and shaping time)
• Cook Time: 15 minutes (for frying all batches)
• Total Time: 3 hours (including refrigeration time)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Potato Mixture

• 4 pounds russet potatoes (peeled)
• 4 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• Kosher salt and freshly ground black pepper (to taste)

For Frying and Garnish

• 1 cup vegetable oil
• 2 tablespoons fresh parsley leaves (chopped)

Instructions

1. Boil the potatoes: Place peeled potatoes in a large saucepan and cover with cold water by about 1-2 inches. Bring to a boil and cook for 6-7 minutes until parboiled but not fully tender.
2. Drain and cool: Drain potatoes well and spread them in a single layer on a cutting board. Refrigerate for at least 2 hours or overnight to firm up.
3. Grate the potatoes: Using a box grater, finely shred the cooled potatoes. Press them in a clean dish towel to remove as much moisture as possible for crispy tots.
4. Mix the batter: In a large bowl, combine shredded potatoes with flour, garlic powder, onion powder, paprika, oregano, and dried parsley. Season with salt and pepper. Add a little extra flour if needed to make the mixture workable but dry.
5. Prepare for shaping: Line a baking sheet with parchment paper.
6. Shape the tots: Form the potato mixture into small tot shapes and place them on the prepared baking sheet. Refrigerate for 20-30 minutes to set.
7. Heat the oil: In a large Dutch oven or deep skillet, heat vegetable oil over medium heat until hot enough for frying.
8. Fry the tots: Fry the tots in batches, about six at a time, for 3-4 minutes each until golden and crispy. Drain on a paper-towel-lined plate.
9. Serve: Serve the tater tots hot, garnished with chopped fresh parsley.
10. Freeze before frying (optional): After shaping the tots on the baking sheet, freeze until solid, then transfer to Ziploc bags. Fry from frozen without thawing when ready to serve.
11. Freeze after frying (optional): Let cooked tots cool completely, then store in an airtight container in the freezer up to 1 month. Reheat by baking at 400°F (204°C) for 15-17 minutes.

Notes

• For best texture, remove as much moisture as possible from shredded potatoes before mixing.
• Do not fully cook potatoes when boiling; they should be just parboiled to retain structure.
• Refrigerating the grated potato mixture helps the tots hold their shape when frying.
• Use a thermometer to maintain oil temperature around 350°F (175°C) for even frying.
• Tots can be frozen both before and after frying, offering flexible prep options.
• Adjust seasoning according to personal taste.

Keywords: Tater Tots, Homemade Tater Tots, Crispy Potato Bites, Fried Potatoes, Side Dish, Snack