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4.9 from 309 votes

Homemade Tater Tots

Say goodbye to those frozen bags of tots! This homemade version is easy, freezer-friendly and better than store-bought!

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

Ingredients

  • 2 pounds Russet potatoes peeled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried dill
  • Kosher salt and freshly ground black pepper to taste
  • 3 cups vegetable oil
  • 2 tablespoons chopped fresh parsley 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

  • *TO FREEZE: Transfer cooled tater tots to a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the tater tots to an airtight, resealable freezer bag. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.
  • airtight, resealable freezer bag