Homemade Crispy Tater Tots Recipe

Introduction

Homemade tater tots are a crispy, golden treat that beats any store-bought version. Made from tender russet potatoes and seasoned with a blend of spices, these tots are perfect as a snack or side dish. With a little patience, you’ll have delicious, crunchy tots ready to enjoy.

Ingredients

• 4 pounds russet potatoes (peeled)
• 4 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• Kosher salt and freshly ground black pepper (to taste)
• 1 cup vegetable oil
• 2 tablespoons fresh parsley leaves (chopped)

Instructions

1. Step 1: Place the peeled potatoes in a large saucepan and cover with cold water, about 1-2 inches above the potatoes. Bring to a boil and cook until parboiled, about 6-7 minutes.
2. Step 2: Drain the potatoes well, then spread them in a single layer on a cutting board to cool. Refrigerate for 2 hours or overnight in a sealed container.
3. Step 3: Using a box grater, finely shred the cooled potatoes. Place the shredded potatoes in a clean dish towel and press firmly to remove as much water as possible.
4. Step 4: Transfer the drained potatoes to a large bowl. Add the flour, garlic powder, onion powder, paprika, oregano, dried parsley, salt, and pepper. Mix until combined. The mixture should be workable but not wet; add more flour if needed.
5. Step 5: Line a baking sheet with parchment paper. Shape the potato mixture into small tot shapes and arrange them on the baking sheet. Refrigerate for 20-30 minutes.
6. Step 6: Heat vegetable oil in a large Dutch oven or deep pot over medium heat until hot enough for frying.
7. Step 7: Fry the tots in batches, about six at a time, cooking for 3-4 minutes until golden brown and crispy. Transfer cooked tots to a paper-towel-lined plate to drain excess oil.
8. Step 8: Serve the tater tots hot, garnished with chopped fresh parsley.

Tips & Variations

• For extra crispiness, make sure to press out as much moisture as possible from the grated potatoes.
• Feel free to experiment with spices like cayenne or smoked paprika for a different flavor profile.
• Try baking the tots for a lighter version by arranging them on a baking sheet and cooking at 425°F (220°C) until golden.

Storage

Store any leftover cooked tater tots in an airtight container in the refrigerator for up to 3 days. Reheat by frying again or baking in a 400°F oven for 10-15 minutes until crispy. You can also freeze tots either before or after frying for up to 1 month; see freezing methods below.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the tater tots before frying?

Yes, after shaping the tots and placing them on a baking sheet, freeze until solid. Then transfer to a freezer bag. You can fry them straight from frozen without thawing.

How do I reheat frozen cooked tots?

Preheat your oven to 400°F and bake the frozen tots for 15-17 minutes, until heated through and crispy. Avoid microwaving to keep them crisp.

Homemade Crispy Tater Tots Recipe

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★★★★★

4.4 from 55 reviews

• Author: Matteo
• Total Time: 3 hours (including chilling and cooling time)
• Yield: 6 servings 1x

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Description

This recipe for Homemade Tater Tots teaches you how to make crispy, golden potato tots from scratch using simple ingredients like russet potatoes, flour, and spices. The process involves boiling, shredding, mixing with seasonings, shaping into tots, and frying in vegetable oil for the perfect crunchy texture. These homemade tater tots are great as a snack, side dish, or appetizer and can be frozen either before or after frying for convenience.

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Ingredients

Scale 1x2x3x

Potatoes

• 4 pounds russet potatoes (peeled)

Seasonings and Binding

• 4 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• Kosher salt and freshly ground black pepper (to taste)

Frying

• 1 cup vegetable oil

Garnish

• 2 tablespoons fresh parsley leaves (chopped)

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Instructions

1. Boil Potatoes: Place the peeled potatoes in a large saucepan and cover with cold water, ensuring the water level is 1-2 inches above the potatoes. Bring to a boil and cook for about 6-7 minutes until they are parboiled but not fully cooked.
2. Drain and Cool: Drain the potatoes well and spread them in a single layer on a cutting board. Refrigerate for 2 hours or overnight in a sealed container to firm up.
3. Grate Potatoes: Using a box grater, finely shred the cooled potatoes. Then press the grated potatoes in a clean dish towel to remove as much moisture as possible.
4. Mix Ingredients: In a large bowl, combine the grated potatoes with flour, garlic powder, onion powder, paprika, oregano, dried parsley, salt, and pepper. Mix until the mixture is dry enough to handle and holds together; add more flour if necessary.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper to place the shaped tots.
6. Shape Tater Tots: Form the potato mixture into small tot shapes and arrange them on the prepared baking sheet. Refrigerate for 20-30 minutes to help them set.
7. Heat Oil: Heat vegetable oil in a large Dutch oven or deep pot over medium heat until hot enough for frying.
8. Fry Tater Tots: Fry tots in batches (about six at a time) until golden and crispy, approximately 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
9. Serve: Garnish the hot tots with chopped fresh parsley and serve immediately for best taste and texture.
10. Freezing Options: To freeze before frying, place shaped tots on baking sheet and freeze until solid, then transfer to Ziploc bags. Fry directly from frozen when ready. To freeze after frying, cool tots completely and store in an airtight container in the freezer for up to one month. Reheat in a 400°F oven for 15-17 minutes until heated through.

Notes

• Boiling potatoes before shredding helps achieve the perfect texture for crispy tots.
• Removing excess moisture from grated potatoes is crucial to prevent soggy tots.
• Refrigerating shaped tots before frying helps them hold their shape and cook evenly.
• Vegetable oil with a high smoke point works best for frying.
• Frozen tots can be fried straight from the freezer; no need to thaw.
• Leftover tots can be reheated in the oven to maintain crispiness.

• Prep Time: 20 minutes (plus 2 hours chilling time)
• Cook Time: 30 minutes
• Category: Snack
• Method: Frying
• Cuisine: American

Keywords: homemade tater tots, crispy tater tots, potato tots recipe, fried potato snacks, DIY tater tots, freezer-friendly tots