Tator Tots Recipe

Peel and par-cook

Peel the russet potatoes and cut into roughly 2-inch chunks. Place in a pot and cover with cold water. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are just tender when pierced with a knife but not falling apart, about 8–10 minutes. Drain thoroughly and let cool slightly.

Grate and dry

While still warm but cool enough to handle, grate the potatoes on the large holes of a box grater or in a food processor. Spread the grated potatoes in a single layer on a clean kitchen towel or several layers of paper towels. Fold the towel over and press firmly to remove as much moisture as possible. You should press for at least 1–2 minutes, rewringing the towel if needed. Excess moisture will prevent crisping.

Combine ingredients

Transfer the dried grated potatoes to a large bowl. Add the remaining 1/2 tsp salt, black pepper, garlic powder, onion powder, and nutmeg (if using). Add the flour, cornstarch, and the egg. Use a fork or spatula to gently mix until a cohesive mixture forms. Do not overwork — mix just until combined. If the mixture is too wet to hold shape, add up to 1–2 tablespoons more flour; if too dry, add a teaspoon of water.

Chill (optional but recommended)

Cover the bowl and refrigerate the mixture for 20–30 minutes. Chilling firms the mixture and makes shaping easier and helps produce a firmer interior.

Shape the tots

Preheat oven to 425°F (220°C) if baking. If frying, heat neutral oil in a deep skillet to 350°F (175°C). Lightly oil your hands or a small cookie scoop. Take about 1 tablespoon of mixture and roll between your palms into an oblong cylinder roughly 1 inch long and 3/4 inch thick (classic tater tot shape). Place shaped tots on a parchment-lined baking sheet. Repeat until mixture is used, leaving 1/2 inch between tots.

Bake method

For oven cooking: Brush or lightly spray the tots with vegetable oil. Bake on the middle rack for 20–25 minutes, turning once halfway through, until golden-brown and crisp on all sides. If you want extra crisping, place under the broiler for 1–2 minutes at the end, watching closely to avoid burning.

Fry method

For frying: Working in batches, carefully lower shaped tots into oil heated to 350°F (175°C). Fry for 3–4 minutes per batch, turning once, until uniformly golden-brown and crisp. Remove with a slotted spoon to a paper-towel-lined plate to drain and season immediately with a pinch of salt.

If baked, transfer hot tots to a serving platter and sprinkle with chopped chives or parsley. Serve immediately with ketchup and/or sour cream for dipping. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.