Tater Tots Recipe

Cook potatoes

Place whole peeled potatoes 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 until just tender when pierced with a knife, about 12–15 minutes depending on size. Do not overcook — potatoes should be fork-tender but not falling apart.

Cool and dry

Drain potatoes and let cool slightly until safe to handle. Pat them dry with paper towels. Chill in refrigerator for at least 30 minutes or place in freezer for 10–15 minutes to remove excess moisture — drier potatoes hold shape better.

Grate potatoes

Using the large holes of a box grater (or coarse grater disk in a food processor), coarsely grate the cooled potatoes into a bowl. Avoid over-grating; you want small shreds similar to classic tots.

Remove excess moisture

Gather grated potato in clean kitchen towel or several layers of paper towels. Squeeze firmly to extract as much liquid as possible. Transfer dried grated potato back to a bowl.

Add aromatics and binders

To the dried grated potato, add the grated onion, all-purpose flour, cornstarch, salt, pepper, garlic powder, paprika (if using), and chopped chives or parsley (if using). Mix gently to combine.

Add egg

Add the lightly beaten egg and fold into the potato mixture until evenly incorporated. The mixture should hold together when pressed; if too wet add up to 1 more teaspoon of flour, if too dry add a small splash of water or a bit more beaten egg.

Portion

Scoop about 1 tablespoon of mixture and shape into a small cylinder or oval using your hands. Press firmly so edges seal. Repeat to form approximately 30–36 tots (yield depends on size). Place formed tots on a parchment-lined baking sheet. Keep them close but not touching.

Chill to set

Place the tray of formed tots in the refrigerator for 20–30 minutes (or 10–15 minutes in the freezer) to firm up. This helps them hold shape during cooking.

Heat oil

Pour about 1/4–1/2 inch of oil into a large skillet (use enough to come halfway up the tots). Heat oil over medium-high heat to 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–45 seconds.

Fry tots

Working in batches, add chilled tots to the hot oil without overcrowding. Fry for 2–3 minutes per side, turning gently with tongs or a slotted spoon, until golden brown and crisp all over. Adjust heat as needed to maintain temperature — reduce if browning too fast.

Drain

Transfer cooked tots to a paper towel-lined plate or wire rack to drain excess oil. Lightly season with additional salt while hot, if desired. Keep warm in a 200°F (95°C) oven on a baking sheet while finishing remaining tots.

Preheat oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and lightly coat with cooking spray or brush with oil.

Bake tots

Arrange chilled tots in a single layer, not touching. Lightly brush or spray the tops with oil. Bake for 15 minutes, then flip each tot and continue baking another 10–15 minutes until browned and crisp. Total bake time ~25–30 minutes depending on oven and tot size.

Finish

If you want extra crispness, broil 1–2 minutes at the end while watching closely to avoid burning. Remove and season with salt while hot.

Serve tater tots hot with ketchup, spicy mayo, ranch, or your preferred dipping sauce. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.