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.

why i love this easy tater tot recipe

• No special equipment needed. Homemade tater tots is easier to make than you think! And you Special equipment like a potato mill or potato masher is not required. 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).
• Crowd-favorite. Tater tots are a huge hit with kids, teens, grown-ups, grandmas and great-grandpas alike. And they can be served with anything and everything any time of day – we’re talking afternoon snack, an appetizer or as a side!
• Freezer-friendly. Tots freeze beautifully before or after cooking (but generally preferred before) and can keep for at least 1 month in the freezer.

how to make the crispiest tater tots

1. Peel and parboil the potatoes until just tender
2. Shred the potatoes and squeeze out the excess moisture
3. Stir in the seasonings and form into beautiful little tots
4. Freeze for later, if desired, or fry the tots until crisp, golden brown goodness (in batches, of course)
5. Serve with ketchup or your favorite dipping sauce (if you manage to have some leftovers, you can freeze them for next time)

tips and tricks for success

• Parboil the potatoes. Parboiling the potatoes before forming them into tots will partially cook the potatoes. This will help ensure the tater tots to cook evenly, holding their shape with a fluffy interior and crispy golden exterior. However, parboiling the potatoes for too long will make it difficult to shred.
• Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution for the hot oil.
• Use a candy thermometer for the most accurate results. The ideal temperature of the oil should be between 350° and 375°F.
• Fry in batches. If too many tater tots are added at once, the oil temperature will drop and the tater tots will absorb too much oil, resulting in soggy tots.
• Reheat in the oven. For best results with leftovers, reheat in the oven at 350°F until warmed through, stirring halfway – we want crispy on the outside, warm on the inside.
• Freeze before cooking. Although tater tots can be frozen before or after cooking, freezing before cooking is preferred to preserve texture and for optimal freshness.
• Mix it up. Swap out the potatoes for sweet potatoes, add jalapenos + cheese to the mixture before forming into tots, or toss with buffalo sauce + sprinkle with blue cheese crumbles.

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 (104 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

Equipment

• Dutch Oven

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.*

Video

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.

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