Tator Tots Recipe

Parboil and cool

Wash the russet potatoes well (leave skins on). Place in a pot and cover with cold water. Bring to a boil and simmer for 8–10 minutes until the potatoes are just fork-tender but not falling apart. Drain and immediately transfer to a rimmed baking sheet or tray. Allow to cool to room temperature, then refrigerate uncovered for at least 1 hour (or up to overnight). Cooling dries the interior for better texture.

Peel and grate

When potatoes are cold, peel them (the skins will come off easily). Using the large holes of a box grater, grate the potatoes into a large bowl. Spread grated potato on a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible — you want the shredded potato fairly dry to help them bind and crisp.

Transfer the drained grated potato to a mixing bowl. Add the fine salt, black pepper, grated onion, garlic powder, onion powder, chopped parsley (if using), and the all-purpose flour. Mix gently but thoroughly until the ingredients are evenly distributed. The mixture should hold together when pressed; if it seems too wet, add an additional 1–2 tablespoons of flour.

Portion the mixture into about 24 equal pieces (for small tots) or 12 larger tots. Wet your hands slightly to prevent sticking. Take each portion and shape into a cylinder roughly 1 to 1 1/4 inches long and 1/2 inch wide. Place shaped tots on a parchment-lined baking sheet. Once all are shaped, refrigerate the tray for 20–30 minutes to firm up — this helps them hold shape during frying or air-frying.

Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Work in batches without overcrowding. Fry the chilled tots for 3–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Preheat oven to 425°F (220°C). Lightly oil a baking sheet or line with parchment and spray the tots with a little cooking spray. Arrange tots with space between them and bake for 18–22 minutes, flipping once halfway through, until golden brown and crisp. Oven-made tots will be slightly less crisp than deep-fried but still tasty.

Preheat air fryer to 400°F (200°C). Lightly spray the tots with cooking spray and arrange in a single layer without overcrowding. Air-fry for 10–12 minutes, shaking or turning once halfway, until golden and crisp. You may need to cook in 2 batches depending on air fryer size.

Season the cooked tots immediately with a pinch of fine salt. Serve warm with ketchup, spicy mayo, ranch, or your preferred dipping sauce.