Tater Tots Recipe

Prep and Dry Potatoes

Preheat a large pot of water. Place peeled russet potatoes in the pot, cover with cold water and bring to a simmer. Cook until just tender when pierced with a knife, about 10–12 minutes. Drain and let cool slightly until safe to handle. Using a box grater or food mill, grate the cooked potatoes into a bowl. If using raw shredded frozen potatoes (thawed), squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth; measure 2 cups and add to the grated cooked potatoes.

Remove Excess Moisture

Place the grated potatoes into a fine mesh sieve or clean towel and press to remove excess moisture. The drier the mixture, the better the tots will hold together. Aim to remove at least 3–4 tablespoons of water. Transfer the dried potato mixture to a mixing bowl.

Mix Binding Ingredients

Add the shredded/hashed potatoes to the bowl with the grated russet. Stir in the all-purpose flour (3 tbs), cornstarch (1 tbs), egg (1, beaten), onion powder (1 tsp), garlic powder (1 tsp), kosher salt (1 tsp), and black pepper (1 tsp). Use a fork or spatula to combine until the mixture holds together when pressed. If mixture feels too wet, add up to 1 additional tablespoon of flour.

Line a baking sheet with parchment paper. Lightly dust your hands with flour. Take about 1 1/2 tablespoons of the potato mixture and shape into small cylinders roughly 1 inch wide and 1 1/2–2 inches long (classic tater tot size). Place shaped tots on the prepared sheet, spaced slightly apart. You should get about 24–28 tots depending on size.

Frying Method

Heat 2 cups neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the tots in small batches, careful not to overcrowd, for 3–4 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined sheet to drain. Immediately season with fine sea salt (1/2 tsp) while still hot.

Baking Method (Healthier)

Preheat oven to 425°F (220°C). Lightly spray a baking sheet with nonstick cooking spray. Place tots on the sheet with space between them and spray the tops lightly with cooking spray. Bake 15 minutes, then flip tots and bake another 10–12 minutes until golden and crisp. For extra crispiness, finish under the broiler 1–2 minutes watching carefully. Season with fine sea salt (1/2 tsp) as soon as they come out of the oven.

Transfer tots to a serving platter. Sprinkle with chopped fresh chives (2 tbs) and serve hot with ketchup or your preferred dipping sauce (1/2 cup).