Homemade Tater Tots

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

There’s no shame in the frozen tots game. But after trying these homemade tots from scratch, there’s absolutely no going back to the store-bought version.

And the homemade version is super easy to whip up – special equipment like a potato mill or potato masher are not required here. All you need is a cheese grater to shred those parboiled potatoes and a clean dish towel to squeeze out as much moisture as possible (for maximum crispness, of course).

From there, you can add in your desired seasonings, form them into beautiful little tots, and throw them into some hot oil to let these babies get amazingly crisp and golden brown.

All that’s left to do is serve these with some ketchup and you’re set. And if you manage to have some leftovers, you can freeze them for next time (up to 1 month)!

Homemade Tater Tots

Yield: 6 servings

Prep: 25 minutes minutes

Cook: 20 minutes minutes

Total: 45 minutes minutes

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

4.9 stars (100 ratings)

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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

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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

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.

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