Homemade Tater Tots

Name: Homemade Tater Tots
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: American
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

Featured in Cozy Comfort Food Classics.

Homemade Tater Tots transform the humble potato into irresistible golden nuggets of crispy-on-the-outside, fluffy-on-the-inside perfection. What makes this recipe special is its clever technique that creates the ideal texture: parboiling the potatoes first ensures they'll be fully cooked and creamy inside, while shredding them creates the distinctive, delicate interior texture that defines a proper tater tot. The addition of herbs and seasonings elevates these tots beyond their frozen counterparts, infusing them with subtle flavors that complement rather than overpower the natural potato taste. Unlike many homemade versions that fall apart or lack the quintessential crispy exterior, this recipe's attention to moisture removal (the key step many recipes miss) ensures they maintain their shape and develop that satisfying crunch. While they require a bit more effort than opening a frozen bag, the process is straightforward and the results are dramatically better - no preservatives, no artificial ingredients, just pure potato goodness. Whether served alongside burgers, as an appetizer with dipping sauces, or as a crowd-pleasing party snack, these tots bring nostalgic comfort food into your kitchen with a quality that no frozen version can match.

By Comfort Cravings Recipes

Updated on Mon, 10 Mar 2025 23:15:16 GMT

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Homemade tater tots deliver an extraordinary taste experience with golden, crispy exteriors and tender, seasoned interiors. These handcrafted nuguts feature rustic shapes that create more crunchy edges, surpassing freezer versions in texture and flavor.

My first homemade tots nearly failed due to excess moisture, but persistence paid off. My family now prefers them over diner versions, making them a staple for movie nights and game days.

Key Ingredients

Russet potatoes: High starch for perfect texture
All purpose flour: Binds mixture without heaviness
Garlic powder: Adds savory depth safely
Neutral oil: Ensures high heat crispiness

Crispy Homemade Tater Tots | comfortcravingsrecipes.com

Cooking Process

Potato Prep: Boil peeled potatoes 6 minutes until partially cooked. Cool before grating.
Moisture Removal: Grate potatoes and squeeze in towel to extract liquid. Critical for crispiness.
Seasoning Mix: Combine grated potatoes with flour, garlic powder, herbs, salt, and pepper.
Shaping Technique: Form tablespoons of mix into cylinders. Chill 15 minutes before frying.

My potato farmer father-in-law taught me to preserve texture: 'Never squeeze all the character out.' His advice transformed my tots, earning his nod of approval.

Serving Ideas

Pair with horseradish ketchup or garlic aioli. Serve breakfast-style with hollandaise sauce and eggs.

Flavor Variations

Add cheddar, bacon, and chives for loaded tots. Use cumin and smoked paprika for Southwest style. Mix fresh herbs for garden versions.

Homemade Golden Tater Tots | comfortcravingsrecipes.com

Storage Tips

Refrigerate cooled tots 3 days. Reheat at 400°F for crispness. Freeze in single layers for month-long storage.

These tots shine at both casual dinners and upscale events. The moment guests taste them—eyes widening at the crispy perfection—makes every effort worthwhile.

Frequently Asked Questions

→ Can I bake these tater tots instead of frying them?: Yes, you can bake these tater tots for a lower-fat option, though they won't be quite as crispy as the fried version. To bake: 1) Preheat your oven to 425°F and line a baking sheet with parchment paper, 2) Lightly brush or spray the formed tots with vegetable oil to help them brown, 3) Bake for about 25-30 minutes, carefully flipping halfway through cooking time, until golden brown and crispy on the outside. For extra crispiness, you can use an air fryer if available - cook at 400°F for about 12-15 minutes, shaking the basket halfway through. Whether baking or air frying, the tots should still be golden and crispy on the outside when done.
→ Why do my tater tots fall apart when I'm forming or cooking them?: Tater tots falling apart is usually caused by one of these common issues: 1) Too much moisture - be extremely thorough when squeezing liquid from the shredded potatoes; this is the most critical step, 2) Potatoes not parboiled long enough - they should be slightly tender but not falling apart, 3) Not enough binding agent - try adding an extra teaspoon of flour or a beaten egg to help hold them together, 4) Rough handling during frying - use a gentle touch when turning them in the oil, 5) Oil temperature too low - ensure it's at 360°F so the exterior crisps quickly to hold the shape. When forming the tots, compress them firmly between your palms to help them hold their shape. If they're still troublesome, try chilling the formed tots in the refrigerator for 20-30 minutes before frying to help them set.
→ Can I make these ahead of time for a party?: Yes, these tater tots are perfect for make-ahead party preparation! You have two excellent options: 1) Complete preparation through forming the tots, then refrigerate the uncooked tots on a parchment-lined baking sheet for up to 24 hours before frying, 2) Fully cook the tots, allow them to cool completely, then refrigerate in an airtight container for up to 3 days. To reheat: Arrange in a single layer on a baking sheet and warm in a 400°F oven for 8-10 minutes until hot and crispy again. For larger batches, you can also freeze the fully cooked, cooled tots in a single layer, then transfer to a freezer bag for up to a month. Reheat frozen tots in a 400°F oven for 15-17 minutes. This make-ahead flexibility makes them perfect for entertaining!
→ What are some good dipping sauces for these homemade tater tots?: These homemade tater tots pair beautifully with a variety of dipping sauces: 1) Classic ketchup, perhaps enhanced with a dash of hot sauce or smoked paprika, 2) Sriracha mayonnaise - simply mix mayo with sriracha to taste, 3) Garlic aioli - mix mayonnaise with minced garlic, lemon juice, and a pinch of salt, 4) Honey mustard - combine equal parts honey and Dijon mustard, 5) Cheese sauce - a simple cheddar mornay or queso, 6) Ranch dressing - either store-bought or homemade, 7) Chipotle sour cream - blend a chipotle pepper in adobo sauce with sour cream, 8) Truffle aioli for a gourmet twist - mix mayonnaise with a small amount of truffle oil. For a party, consider offering 3-4 different options in small ramekins to please different palates!
→ What type of potatoes work best for tater tots?: Russet potatoes (also called Idaho potatoes) are the best choice for tater tots because of their high starch content and relatively low moisture. These qualities help create that perfect texture - fluffy on the inside and crispy on the outside. While you could use Yukon Gold potatoes in a pinch, they have more moisture and less starch, potentially resulting in a less fluffy interior and requiring more effort to remove excess moisture. Red potatoes or waxy varieties aren't recommended as they tend to become gummy rather than fluffy when processed. For the best results, choose large, firm russet potatoes with no green spots or sprouts, and peel them as indicated in the recipe since the peels can affect the texture of the finished tots.
→ How can I add different flavors to these basic tater tots?: These homemade tater tots are wonderfully adaptable to different flavor profiles: 1) Cheesy: Add ⅓ cup of finely grated cheddar, Parmesan, or pepper jack cheese to the mixture, 2) Loaded baked potato: Mix in 2 tablespoons each of crispy bacon bits and finely chopped chives, 3) Southwest: Add 1 teaspoon of chili powder, ½ teaspoon of cumin, and 2 tablespoons of finely chopped bell pepper, 4) Italian: Use Italian seasoning instead of dill and oregano, and add 2 tablespoons of grated Parmesan, 5) Cajun: Add 1-2 teaspoons of Cajun seasoning and reduce the salt accordingly, 6) Truffle: Add 1-2 teaspoons of truffle oil and a bit of grated Parmesan. When adding wet ingredients like cheese or vegetables, you may need to compensate with a little extra flour to maintain the right consistency. Whichever variation you choose, the basic technique remains the same!

Homemade Tater Tots

These crispy Homemade Tater Tots are made with simple ingredients and a straightforward technique for a delicious side dish or snack that's far superior to frozen store-bought versions.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

By: Comfort Cravings Recipes

Category: Comfort Food

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Main Ingredients

01 2 pounds russet potatoes, peeled

02 1 tablespoon all-purpose flour

03 1 teaspoon garlic powder

04 ½ teaspoon onion powder

05 ¼ teaspoon dried oregano

06 ¼ teaspoon dried dill

07 Kosher salt and freshly ground black pepper, to taste

08 3 cups vegetable oil

09 2 tablespoons chopped fresh parsley leaves

Instructions

Step 01

Place the peeled russet potatoes in a Dutch oven and cover them with cold salted water by about 1 inch. Bring the water to a boil, then reduce the heat and simmer, covered, until the potatoes are parboiled (partially cooked), about 6-7 minutes. They should be slightly tender but not fully cooked. Drain the potatoes well and allow them to cool enough to handle.

Step 02

Using a box grater, finely shred the parboiled potatoes. This step is crucial for achieving the proper texture. Next, place the shredded potatoes in a clean dish towel or cheesecloth and squeeze firmly to remove as much moisture as possible. Removing excess water is essential for crispy tater tots.

Step 03

Transfer the dried, shredded potatoes to a large mixing bowl. Add the all-purpose flour, garlic powder, onion powder, dried oregano, and dried dill. Season with kosher salt and freshly ground black pepper to taste. Gently mix everything together until well combined. The mixture should be workable but relatively dry.

Step 04

Taking about 1-2 tablespoons of the potato mixture at a time, form it into the classic cylindrical tater tot shape, approximately 1-inch long and 1/2-inch wide. Slightly compress the mixture as you shape it to ensure the tots hold together during frying. Place the formed tots on a baking sheet or plate as you work.

Step 05

In a large stockpot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 360°F (182°C) on a deep-fry thermometer. Having the right oil temperature is important - too low and the tots will absorb excess oil and become soggy; too high and they'll brown too quickly without cooking through.

Step 06

Working in batches to avoid overcrowding (which would lower the oil temperature), carefully add the formed tater tots to the hot oil. Fry them until they're evenly golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon or spider strainer to monitor and gently turn the tots as they cook to ensure even browning.

Step 07

Using a slotted spoon or spider strainer, transfer the fried tater tots to a paper towel-lined plate to drain excess oil. While still hot, you can season them with additional salt if desired.

Step 08

Serve the tater tots immediately while hot and crispy. Garnish with freshly chopped parsley if desired. Enjoy as a side dish, snack, or appetizer with your favorite dipping sauce.

Notes

To freeze: Cool the tater tots completely, then transfer to an airtight container. Freeze for up to 1 month.
To reheat frozen tots: Preheat oven to 400°F and bake for 15-17 minutes until heated through.
The key to crispy tots is removing as much moisture as possible from the shredded potatoes.
For a variation, try adding 1/4 cup of grated Parmesan cheese or 2 tablespoons of finely chopped fresh herbs to the mixture.

Tools You'll Need

Dutch oven or large pot
Box grater
Cheesecloth or clean kitchen towel
Deep-fry thermometer
Slotted spoon or spider strainer
Paper towels
Large mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains gluten (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 220
Total Fat: 10 g
Total Carbohydrate: 30 g
Protein: 3 g