Homemade Tater Tots
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Breakfast
Homemade Tater Tots
Description
The russet potatoes are boiled briefly to soften slightly, then drained and shredded finely. Excess moisture is removed by pressing the shreds in a towel, ensuring tots will hold together and crisp properly. Flour and a blend of dried herbs and spices are incorporated for flavor and structure, then the mixture is shaped into small cylindrical tots.
Deep frying at about 360°F cooks the tots quickly until evenly golden-brown and crisp on all sides, with a tender and fluffy potato core. Garnishing with fresh chopped parsley adds a bright note to the warm tots. This recipe produces a classic side or snack reminiscent of store-bought versions but with control over seasoning and texture.
These tater tots can be frozen after shaping and freezing on a baking sheet, allowing storage up to one month for convenient reheating in the oven until hot and crisp. This provides flexibility for make-ahead meals or snacks.
Ingredients
- 2 pounds russet potato peeled
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano dried
- ¼ teaspoon dill dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cups vegetable oil
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until parboiled, about 6-7 minutes; drain well and let cool.
- Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
- Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add tots to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, garnished with parsley, if desired.*
Notes
- Freeze shaped tater tots on a baking sheet until solid, then transfer to an airtight freezer bag for storage up to one month.
- To reheat frozen tots, bake in a preheated 400°F oven until heated through and crisp, about 15-17 minutes.
- Removing excess moisture from shredded potatoes is crucial for crispy texture.
- Season the potato mixture well with salt, pepper, and herbs before shaping.
User Reviews
Overall Rating
4.9
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