Tater Tots Recipe

Peel and Parboil

Peel the potatoes and cut into large evenly sized chunks. Place in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook 8–10 minutes until the potatoes are just tender but not falling apart (they should be fork-tender but still hold shape). Drain well and return to the pot.

Steam Dry

After draining, place the pot back on the still-warm burner for 1–2 minutes with the lid off to drive off excess moisture. This step helps the potatoes dry so tots hold together better.

Grate or Rice

While still warm but cool enough to handle, coarsely grate the potatoes using the large side of a box grater or process with a coarse shredding disc. Alternatively, press the cooked potatoes through a ricer set to a coarse plate. You want fluffy, slightly textured potato — avoid over-mashing into a gluey paste.

Combine Dry Binders and Seasonings

In a small bowl, whisk together the flour, cornstarch, salt, black pepper, onion powder, and garlic powder.

Fold Together

Place the warm grated potatoes in a large bowl. Sprinkle the dry binder mix evenly over the potatoes and gently fold to combine. If using, stir in the grated cheddar and chopped chives or parsley. Taste a small pinch and adjust seasoning if needed. The mixture should hold together when squeezed; if too loose, add up to 1 more tablespoon flour.

Shape Tater Tots

Line a sheet pan with parchment. Using about 1 tablespoon of mixture per tot (use a small cookie scoop or measure), shape into 1½–2 inch logs or ovals by rolling between your palms. Place shaped tots on the prepared pan, leaving a little space between each. For best texture, chill the formed tots in the refrigerator for 20–30 minutes to firm up (optional but recommended).

Heat Oil

Pour oil into a heavy skillet or saucepan to a depth of about 1–1¼ inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of potato sizzles and browns gently within 10–15 seconds.

Fry Tots

Fry the tots in batches, being careful not to overcrowd the pan. Cook 3–4 minutes per side, turning gently, until deep golden brown and crisp on all sides. Use a slotted spoon or spider to transfer to a paper-towel-lined tray to drain.

Finish and Season

While still hot, sprinkle the tots with fine salt or flaky sea salt. Keep cooked tots warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

Oven-Baked Option

Preheat oven to 425°F (220°C). Brush or spray a baking sheet with oil. Place chilled tots spaced apart and spray tops lightly with oil. Bake 15–20 minutes, flipping once halfway, until golden and crisp. Baking gives a slightly different texture—less deep-fried crispness but still delicious.

Air Fryer Option

Preheat air fryer to 400°F (200°C). Spray tots lightly with oil and arrange in a single layer (work in batches). Air fry 10–12 minutes, shaking or turning halfway, until golden and crisp.

Serve the hot tater tots immediately with ketchup and spicy mayo or other favorite dips. They are best eaten fresh for maximum crispness.