Tater Tots Recipe

Parboil (optional for tender interior)

Place whole, unpeeled medium russet potatoes in a pot and cover with cold water. Bring to a simmer and cook 8–10 minutes until just starting to soften but still firm (parboiled). Drain and cool until you can handle them. Alternatively, skip parboil and use raw grated potatoes for a slightly firmer-tot texture.

Peel and Grate

Peel the parboiled potatoes (skin should slip off) or peel raw potatoes. Using a coarse box grater, grate the potatoes into a large bowl. Reserve any starchy liquid that collects and allow the grated potato to sit 5 minutes so liquid separates.

Remove Excess Moisture

Squeeze grated potato in a clean kitchen towel or several layers of paper towels over the sink until most moisture is removed. Aim to remove at least 80% of free liquid — this gives crispy tots.

Transfer drained grated potato to a bowl. Add the finely grated onion, flour, cornstarch, beaten egg, salt, pepper and garlic powder. Mix gently but thoroughly to combine. The mixture should hold together when squeezed; if too wet, add up to 1 more tablespoon flour. If too dry, add a teaspoon of water or a little more beaten egg.

Taste a tiny bit of the raw mixture for seasoning (potatoes are mild) and adjust salt/pepper as needed.

Line a baking sheet with parchment or wax paper. Lightly wet your hands to prevent sticking. Take about 1 tablespoon of mixture and form into an oval/tube (classic tot shape) about 1 inch wide and 2 inches long. Place on prepared sheet. Repeat until mixture is used. You should get about 30–36 tots depending on size.

For faster cooking and firmer shape, place shaped tots on the sheet and refrigerate for 20–30 minutes or freeze briefly (10–15 minutes) before frying.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 1 minute.

Fry tots in batches—do not overcrowd—turning occasionally until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer tots to a wire rack or paper towel-lined tray to drain. Immediately season lightly with additional salt if desired.

Preheat oven to 425°F (220°C). Lightly brush or spray tots with oil and place on a parchment-lined baking sheet with space between. Bake 15 minutes, turn/flip tots, then bake another 10–12 minutes until evenly golden and crisp. For extra crispness, finish under the broiler for 1–2 minutes watching closely.

Transfer cooked tots to a serving plate. Sprinkle with smoked paprika and chopped chives or parsley if using. Serve hot with ketchup or your preferred dipping sauce.

Leftover tots can be refrigerated in an airtight container for up to 3 days. Re-crisp in a preheated 400°F (200°C) oven for 8–10 minutes or in an air fryer at 375°F (190°C) for 5–7 minutes.