Tater Tots Recipe
Make Tater Tots Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tater Tot Mixture
Coating & Frying (or Baking)
Dips (optional)
Method
Tater Tot Mixture
- 1
Parboil potatoes
Place whole russet potatoes (unpeeled) in a large pot and cover with cold water. Add 1/2 tsp kosher salt to the water. Bring to a boil and cook until just fork-tender but not falling apart, about 12–15 minutes depending on size. Drain immediately and run under cold water briefly to stop cooking.
- 2
- 3
Grate potatoes
Peel the cooled potatoes. Using the coarse side of a box grater (or a food processor with a coarse shredder), grate the potatoes. Transfer grated potato into a clean kitchen towel or several layers of cheesecloth.
- 4
Remove excess moisture
Gather the towel/cheesecloth and twist firmly to squeeze out as much moisture as possible. The drier the grated potato, the better the tots will hold together and crisp. Aim to extract the majority of free water (several tablespoons).
- 5
Combine mixture
In a large bowl, combine the squeezed grated potato, finely grated onion, 1 tsp kosher salt (from ingredients list), 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 2 tbs all-purpose flour, 1 large beaten egg, and 2 tbs chopped parsley (if using). Mix gently but thoroughly until evenly combined. Do not overwork — you want a cohesive mixture but not a gluey paste.
Coating & Frying (or Baking)
- 6
Form tots
Scoop about 1 tablespoon of the potato mixture and shape into small cylinders (tater-tot shape) using your hands or a small cookie scoop. Place shaped tots on a parchment-lined baking sheet in a single layer. Continue until mixture is used, spacing tots about 1 cm apart.
- 7
Chill to firm
Refrigerate the shaped tots on the baking sheet for 20–30 minutes. Chilling firms the tots so they keep their shape during frying or baking.
- 8
Prep coating
Place 1/4 cup cornstarch (or extra flour) in a shallow dish. If using panko, place it in a separate shallow dish. Lightly toss each chilled tot in the cornstarch so it has a thin, even dusting. For extra crunch, press the cornstarch-dusted tots into panko to coat. Return coated tots to the sheet until ready to cook.
- 9
Deep-fry (recommended for classic tots)
Heat vegetable oil in a deep pot or deep-fryer to 180°C (350°F). If you don't have a thermometer, heat until a small bread crumb sizzles and turns golden in about 30 seconds. Fry tots in small batches (do not overcrowd) for 3–4 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer tots to paper towels to drain. Immediately season with a pinch of extra salt while hot.
- 10
Oven-bake option
Preheat oven to 220°C (425°F). Lightly brush or mist tots with vegetable oil on all sides and place on a parchment-lined baking sheet without overcrowding. Bake for 20–25 minutes, turning halfway, until golden and crisp. For extra crunch, bake 10 minutes, then broil 1–2 minutes while watching closely.
- 11
Serve
Serve hot. Tots are best fresh and crispy straight from the fryer or oven. Transfer to a serving platter and offer dips (below).
Dips (optional)
- 12
Make spicy ketchup-mayo dip
In a small bowl, combine 1/2 cup ketchup, 1/4 cup mayonnaise, and 1 tsp hot sauce. Stir until smooth. Taste and adjust heat or sweetness as desired.
- 13
Sour cream dip
Spoon 1/4 cup sour cream into a small bowl. Optionally season with a pinch of salt and a little chopped parsley or chives if available.
- 14
Plate and enjoy
Arrange warm tots with the dips alongside. Encourage guests to eat immediately for best texture.
