Crispy Tater Tots from Scratch
User Reviews
5
Crispy Tater Tots from Scratch
Description
The Crispy Tater Tots from Scratch recipe starts by parboiling peeled russet potatoes to partially cook them while retaining firmness. Once cooled, they are grated coarsely then dried using paper towels or cheesecloth to remove moisture, crucial for crispness when frying. Flour and seasonings including salt, paprika, garlic and onion powders, and black pepper are incorporated to bind and flavor the mixture.
Shaped into small 3-to-4-inch tots, they are deep fried in oil heated to about 375°F until crisp and golden. Drained on paper towels to remove excess oil, the tots develop a crunchy crust while keeping a soft potato center. This method produces fresh, flavorful tots far from the processed version.
The tater tots are served warm, enjoyed with favorite condiments. Their crispy texture and seasoning make them a satisfying snack or side dish.
Notes include storing cooked tots refrigerated for a couple of days and reheating in a 400-degree oven to regain crispness. They also freeze well for up to a month, and can be reheated from frozen in the oven for about 15 minutes to restore crunch.
Ingredients
- 2 lbs russet potato peeled
- 1/2 cup flour
- 1 1/2 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon black pepper fresh ground
- vegetable oil or canola oil, for frying
Instructions
- Bring a large pot of water to a boil and add peeled potatoes. Parboil for 6 minutes. Remove and let cool, completely.
- Fill a small sauce pan with oil halfway. Heat oil on medium to 375°.
- Once potatoes are cooled, use a box grater (with the large size) to grate potatoes into a large bowl.
- With paper towels, gently press down on potatoes to squeeze out excess moisture. You can also use a cheese cloth for this.
- Add flour and other spices to bowl and mix until everything is evenly incorporated.
- Use your hands to form potatoes into 3-4 inch small tot shapes and line on a plate or baking sheet.
- Once the oil has reached about 375° Fry in oil until crispy and then drain on papertowel lined plate.
- Cool on a paper towel lined plate and serve with your favorite condiment!
Notes
- Parboil potatoes just until they start to soften but are still firm to hold shape when grated.
- Dry grated potatoes thoroughly using paper towels or cheesecloth to ensure crisp frying.
- Store cooled cooked tots in the refrigerator for up to two days; reheat in a 400°F oven for 5-10 minutes to crisp.
- Freeze cooled tots in airtight containers for up to one month; reheat from frozen at 400°F for 15 minutes to crisp.
- Use vegetable or canola oil, heating it to about 375°F for frying to achieve a crispy exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 65 tots
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 37g | 57% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 590mg | 25% |
| Potassium | 655mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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