Tater Tots Recipe

Prepare potatoes

If using fresh russet potatoes: peel (optional) and coarsely grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much liquid as possible. Measure out 3 cups of squeezed grated potato. If using thawed frozen tots or pre-cooked potatoes: roughly mash or grate so mixture can bind; measure 3 cups.

Remove excess moisture

Transfer the squeezed grated potatoes to a bowl and let sit for 3–5 minutes; drain any remaining liquid. Excess moisture will prevent crispness and make the mixture loose.

Add aromatics and binder

Add the finely grated onion (1/2 cup), 1 large egg, 2 tablespoons all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika (if using) to the potatoes. Mix thoroughly with a fork or spatula until the mixture is cohesive. If it feels too wet, add up to 1 more tablespoon of flour; if too dry, add a splash of milk or another small beaten egg (not usually needed).

Form tots

Using about 1.5 tablespoons of the mixture per tot, roll the mixture between your palms into classic tot shapes (cylinder or oval, about 1 inch x 1.5 inches). Place formed tots on a parchment-lined tray. This recipe yields approximately 20–24 tots depending on size.

Prepare coating

Place 1/4 cup flour in a shallow bowl and the 1/2 cup panko or breadcrumbs (if using) in another bowl. Lightly dust each formed tot in the flour, shaking off excess, then press into breadcrumbs for an extra-crispy finish. If you prefer no breadcrumb coating, skip this step and fry directly from the formed tots.

Heat oil

Pour 1.5–2 cups of vegetable oil into a heavy skillet or deep fryer to a depth of about 1 inch (or follow your fryer instructions). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles gently and browns in about 40–50 seconds.

Fry tots

Working in batches to avoid overcrowding, carefully add tots to the hot oil (6–8 at a time depending on pan size). Fry, turning occasionally, until all sides are golden brown and crispy, 3–4 minutes per batch. Use a slotted spoon or spider to transfer to a paper towel-lined tray to drain. If you prefer baking, preheat oven to 425°F (220°C), place tots on a parchment-lined baking sheet sprayed with oil, brush or spray lightly with oil, and bake 18–22 minutes, turning halfway, until crisp and golden.

Finish

While still hot, sprinkle tots with a pinch more salt to taste. If serving loaded tots, top immediately with shredded cheddar (it will melt on warm tots) and chopped chives or green onions.

Serve hot with ketchup, sour cream, or your favorite dipping sauce. Leftover tots can be reheated in a 400°F (200°C) oven for 8–10 minutes to refresh crispness.