Decide whether to bake or fry. For oven-baked tots, preheat oven to 425°F (220°C). For deep-frying, heat 2–3 inches of vegetable oil in a heavy pot or deep fryer to 350°F (175°C).

If baking: spread frozen tater tots in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Drizzle or brush 2 tablespoons oil evenly over tots to help them crisp.

If frying: working in batches, carefully lower frozen tater tots into hot oil (do not overcrowd). Fry until golden brown and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

If baking: bake in the preheated oven 20–25 minutes, turning once halfway through, until crisp and golden. Bake time can vary by brand—cook until exterior is crisp and interior hot.

When tots are cooked by either method, transfer to a serving platter, immediately season with 1 tsp kosher salt, 1 tsp black pepper, and sprinkle 1 tsp smoked paprika and chopped parsley if using. Serve hot alongside the BBQ‑Ranch sauce.

BBQ‑Ranch Sauce (house-made)

In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup prepared barbecue sauce and 1/4 cup sour cream until smooth.

Whisk in 1/2 cup buttermilk a little at a time until desired dipping consistency is reached (thinner = more buttermilk).

Add 1 tablespoon fresh lemon juice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/4 tsp paprika, 1/4 tsp hot sauce (optional), 1/2 tsp salt and 1/4 tsp black pepper. Stir until fully combined and taste; adjust salt, lemon or hot sauce as needed.

Cover and refrigerate at least 30 minutes to let flavors meld. Sauce can be made up to 3 days ahead and kept refrigerated in an airtight container.