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Homemade Tater Tots
4.9 from 309 votes

Homemade Tater Tots

Homemade tater tots are crafted from peeled russet potatoes parboiled until just tender, finely shredded, and thoroughly dried before mixing with flour and seasonings including garlic powder, onion powder, oregano, and dill. They are formed into small tots and deep-fried to a crisp golden exterior while maintaining a soft interior.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 servings
Course: Breakfast

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

    Cup of Yum
  1. 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.
  2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  3. 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.
  4. 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.
  5. 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.
  6. 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.