Crispy Homemade Tater Tots

Course: Appetizer or Side

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 324kcal

Author: Kris Longwell

Skip the freezer aisle and treat yourself to these incredibly crispy, golden-brown tater tots made from scratch. Using a simple parboiling and grating technique, these perfectly seasoned bites deliver a fluffy interior and a satisfying crunch that far surpasses the store-bought version.

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Equipment

Pot for par-boiling potatoes
A sturdy skillet for frying

Ingredients

3 large Russet potatoes about 2 lbs
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon Kosher salt
½ teaspoon black pepper
vegetable oil for frying

Instructions

Peel the potatoes and place them in a large pot. Cover them with cool tap water. Bring to a boil, and then lower the heat. Simmer for 6 minutes. Remove from the water and let them cool (an ice bath helps to expedite this).
3 large Russet potatoes
Using the large holes of a box grater, grate the parboiled potatoes onto a cutting board. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (you may not see any water released, but that's okay). Transfer the potatoes to a large bowl.
Add the flour, onion powder, garlic powder, smoked paprika, salt, and pepper. Use your hands to gently toss everything together until the potatoes are evenly coated and the mixture feels slightly tacky.
1 tbsp all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, 1 tsp Kosher salt, ½ tsp black pepper
Meanwhile, add enough oil to a sturdy skillet so that it reaches no more than halfway up the side of the pan (usually about 1 to 2 inches). Heat the oil to 350°F.
vegetable oil
Scoop about 1 to 1½ tablespoons of the mixture and gently compress it in your palm into a cylinder (the classic tot shape). Don't over-compact them!
Working in batches, fry the tots for 3 - 5 minutes until they are a deep golden brown (increase the oil once the tots go in because they will cause the temperature to drop). Remove with a slotted spoon and place on a wire rack. Hit them with a little extra salt while they are still hot. Repeat with the remaining tots. Serve hot!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Fry in Batches: For the best results, do not overcrowd the tots in the oil; frying too many at once will cause the oil temperature to drop, meaning they won't cook evenly and may become greasy.
Oil Safety: Never overfill your pot with oil, as it can bubble up and potentially spill over during the frying process when the potatoes are added. Aim to fill the pot no more than halfway.
Season Immediately: Be sure to sprinkle the tots with a little extra salt the moment they come out of the fryer; the seasoning sticks much better while they are still hot and glistening.
Potato Choice: Stick with Russet potatoes for this recipe. Their high starch content is essential for getting that light, fluffy interior and the signature "shredded" look.
Reheating: If you have leftovers, avoid the microwave! Reheat them in an air fryer or a 400°F oven for a few minutes to restore their original crispiness.

Nutrition