Homemade Tots Recipe

Prepare and par-cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until the cubes are just tender but not falling apart, about 8–10 minutes. Drain thoroughly in a colander and spread on a tray to steam-dry for 5–10 minutes (this removes excess moisture).

Grate and remove extra moisture

While potatoes are steaming dry, finely grate the yellow onion into a bowl. Place the grated onion in a fine-mesh sieve or clean kitchen towel and press to extract excess liquid. If using cornstarch, set aside for later dusting.

Roughly mash

When potatoes are cool enough to handle but still warm, pulse them in short bursts in a food processor (or roughly mash with a fork) to create a coarse, slightly chunky texture. Do not purée — you want small pieces for good tot texture (about pea- to corn-kernel sized).

Combine ingredients

Transfer the coarse potatoes to a large bowl. Add the squeezed grated onion, flour, egg, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp dried parsley (if using). Mix gently with a spatula until combined. The mixture should hold together when squeezed; if it seems too loose, add up to 1–2 tablespoons more flour. If too dry, add a teaspoon of water or another beaten egg white.

Form the tots

Line a baking sheet with parchment or lightly oil it. Using a tablespoon or small scoop, portion out heaping tablespoons of the potato mixture. Shape each portion into a cylinder or oval tot by rolling between your palms. Lightly dust each tot with cornstarch (optional) to help create a crisper exterior and to prevent sticking.

Heat the oil

Pour about 1 cup neutral oil into a wide, heavy-bottomed skillet (cast-iron or stainless) to a depth of about 3/8 to 1/2 inch. Heat over medium-high until shimmering and a small piece of bread sizzles immediately (about 350°F / 175°C if using a thermometer). Reduce heat slightly to maintain an even 325–350°F during frying.

Pan-fry the tots

Working in batches (do not overcrowd), add tots to the hot oil seam-side down. Fry for 3–4 minutes per side, turning gently with a slotted spatula, until all sides are golden brown and crisp. Adjust heat as needed so they brown without burning and cook through. Total cook time per batch is about 8–10 minutes depending on size.

Drain and keep warm

Use a slotted spoon to transfer cooked tots to a paper towel-lined baking sheet. Keep finished batches warm in a 200°F (95°C) oven while you fry the remaining tots so they stay crisp.

Alternative: Bake and finish

To reduce oil, preheat oven to 425°F (220°C). Arrange tots on a lightly oiled sheet, spray lightly with cooking spray, and bake for 15–20 minutes, flipping once, until golden. For extra crispness, finish with a 2–3 minute broil, watching closely to avoid burning.

Serve the tots hot with ketchup, sour cream, and a sprinkle of chopped chives. They also pair well with aioli, cheese sauce, or salsa. Leftovers can be refrigerated for up to 3 days and reheated in a 400°F (200°C) oven or air fryer for best crispness.