Homemade Tater Tots (Print Version)
# 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:
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.
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.
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.
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.
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.
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.
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.
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:
01 -
To freeze: Cool the tater tots completely, then transfer to an airtight container. Freeze for up to 1 month.
02 -
To reheat frozen tots: Preheat oven to 400°F and bake for 15-17 minutes until heated through.
03 -
The key to crispy tots is removing as much moisture as possible from the shredded potatoes.
04 -
For a variation, try adding 1/4 cup of grated Parmesan cheese or 2 tablespoons of finely chopped fresh herbs to the mixture.