Potato Tots Recipe

Cook potatoes

Place whole, unpeeled russet potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, reduce to a simmer and cook until potatoes are just tender when pierced with a fork (20–25 minutes depending on size). Drain and let cool until you can handle them, about 10–15 minutes.

Peel and rice

While warm but cool enough to handle, peel the potatoes (skins should slip off). Pass the potatoes through a ricer or mash very finely with a fork—avoid overworking to prevent gummy texture. Measure out 2 cups of riced/mashed potatoes and transfer to a large bowl. Season with 1 tsp salt and 1 tsp black pepper; fold gently to combine.

Add binder and seasonings

To the warm riced potatoes add 1 tablespoon all-purpose flour, 2 tablespoons finely grated onion (squeeze out excess moisture with a paper towel if any), 1 tablespoon grated cheddar (if using), 1 teaspoon garlic powder, and 1 tablespoon chopped chives or green onion. Stir gently until mixture comes together and holds shape when pinched. If mixture is too wet, add up to 1 more tablespoon flour; if too dry, add 1 teaspoon water or a little beaten egg white (reserve yolk) until it binds.

Form tots

Line a baking sheet with parchment. Scoop about 1 tablespoon of potato mixture and shape into small cylinders or ovals (about 1 inch x 1/2 inch). Place formed tots on the prepared sheet and continue until all mixture is used, about 30–36 tots.

Prepare coating stations

Set up three shallow dishes: one with 1 tablespoon flour (for dredging), one with the beaten egg, and one with 1 cup panko breadcrumbs. Lightly press each tot first into the flour, tap off excess, dip into the beaten egg so it is coated, then roll in panko, pressing gently so breadcrumbs adhere. Return coated tots to the baking sheet in a single layer.

Heat oil

Pour about 1 cup vegetable oil into a wide, heavy skillet (or shallow fryer) to reach a depth of roughly 1/2 inch. Heat oil over medium-high until it registers 350°F (175°C) on a thermometer, or a breadcrumb dropped in sizzles and browns in about 30 seconds.

Fry tots

Working in batches to avoid crowding, carefully add 8–10 tots to the hot oil. Fry, turning occasionally, until all sides are golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer cooked tots to a paper towel-lined plate. Immediately season with a pinch of salt while still hot. Repeat with remaining tots, adjusting heat to keep oil between 325–350°F (use lower heat if browning too quickly).

Bake alternative (optional)

For a baked version: preheat oven to 425°F (220°C). Place coated tots on a parchment-lined baking sheet, spray or brush lightly with oil, and bake 15–20 minutes, turning once, until golden and crisp.

Serve

Serve tots hot with preferred dipping sauces (ketchup, spicy mayo, ranch). Garnish with extra chopped chives if desired.