Homemade Tots Recipe

Prep and par-cook

Place whole russet potatoes (unpeeled) in a pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt to the water. Bring to a boil, then reduce to a simmer and cook until a fork just pierces the potato but it doesn't fall apart, about 12–15 minutes depending on size.

While the potatoes cook, prepare an ice bath by filling a large bowl with the ice water (2 cups ice water). This stops cooking and firms the potatoes so they grate easier.

When potatoes are done, immediately transfer them to the ice bath and cool until just warm/cool to the touch, about 5 minutes. Remove potatoes and peel – the skins should slip off easily after the ice bath.

Grate the peeled, cooled potatoes on the coarse side of a box grater directly into a large bowl. Alternatively, use the coarse disc of a food processor. Work quickly to keep potatoes cool and prevent excess oxidation.

Place the grated potatoes into a clean dish towel or several layers of cheesecloth. Gather the cloth and twist to squeeze out as much liquid as possible — you should remove a lot of starchy water. Squeeze until the potatoes feel much drier; the drier they are, the better the tots will hold together and crisp.

Transfer the squeezed grated potatoes to a dry bowl. Reserve any small amount of drained liquid if you want to check moisture, but discard most — you want the grated potato fairly dry for binding.

Mix and bind

To the bowl with the grated, dried potatoes add the remaining 0.5 tsp kosher salt, 1 large beaten egg, 2 tbs all-purpose flour, 1 tbs cornstarch, 1 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp freshly ground black pepper. Use a fork or spatula to gently but thoroughly combine until the mixture holds together when pressed. If it feels too loose, add up to 1 more teaspoon cornstarch or 1 tablespoon flour.

Test a patty

Heat a small nonstick skillet over medium with a little oil. Take a tablespoon of the mixture and form into a small patty; cook 1–2 minutes per side to test seasoning and holding power. Adjust salt/pepper if needed. If the test patty falls apart, add another teaspoon cornstarch and mix, then retest.

Shape and chill

Form the tot shapes by taking about 1 tablespoon of mixture and rolling it between your palms or shaping on the counter into a 1-inch by 1/2-inch oblong. Place formed tots on a parchment-lined tray. Once all are formed, refrigerate the tray for at least 20–30 minutes — chilling firms them and helps them hold shape during cooking.

Deep-frying method (crispiest)

Heat vegetable oil in a deep pot or heavy skillet to 350°F (175°C). Fry tots in small batches (do not overcrowd) until golden brown and crisp all over, about 3–4 minutes per batch. Use a slotted spoon to transfer tots to a paper-towel-lined tray to drain. Sprinkle immediately with a little extra salt to taste if desired.

Baking method (lower oil)

Preheat oven to 425°F (220°C). Toss chilled tots lightly with the 2 tbs olive oil so they are evenly coated, and arrange on a parchment-lined baking sheet spaced 1/2 inch apart. Bake 18–25 minutes, turning once halfway, until deeply golden and crisp. For extra crispness, finish with a 2–3 minute broil watching carefully to avoid burning.

Serve: transfer cooked tots to a platter, sprinkle with chopped chives or parsley and a pinch of paprika if using. Serve hot with ketchup, mustard, or your preferred dipping sauce.

Storage and reheating: cooled tots keep in an airtight container in the refrigerator up to 2 days. Re-crisp in a 400°F (200°C) oven or toaster oven for 8–10 minutes, or air-fry at 375°F (190°C) for 5–7 minutes.