Tater Tots Recipe

Parboil potatoes

Place the peeled, chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp of the kosher salt. Bring to a simmer over medium-high heat and cook until fork-tender but not falling apart, about 8–10 minutes. Drain thoroughly in a colander.

Dry and cool

Spread the drained potatoes on a baking sheet and let steam off for 5 minutes. For best texture, place the potatoes in the refrigerator for 20–30 minutes to dry and cool (this helps remove excess moisture).

Grate or coarse-rice

Using the large holes of a box grater or the coarse disk of a food processor, grate the cooled potato chunks into a bowl. Gently press the grated potato with a clean kitchen towel or paper towels to remove excess moisture. You want them damp, not wet.

Combine mix-ins

In a large bowl, combine the grated potato, the drained finely grated onion (squeeze out excess liquid), the beaten egg, remaining 1/2 tbs kosher salt, black pepper, garlic powder, dried parsley (if using), and the flour. Mix gently until ingredients are evenly incorporated. The mixture should hold together when you squeeze a small handful; if too loose, add up to 1–2 tbs more flour.

Form tots

Line a baking sheet with parchment. Using about 2 tablespoons of mixture per tot, shape into cylinders about 1" x 1/2" (typical tater tot size). Place each formed tot on the prepared sheet. For faster shaping, use a small cookie scoop and roll between palms. You should get roughly 40–50 tots depending on size.

Chill to set

Place the tray of formed tots in the refrigerator for at least 20 minutes to firm up. This helps them hold shape during cooking.

Deep-fry method (crispiest)

Heat oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Fry tots in small batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet; season immediately with a light sprinkle of salt.

Pan-fry method (less oil)

Heat 2–3 tbs oil in a large nonstick or cast-iron skillet over medium heat. Add tots in a single layer (work in batches). Cook 3–4 minutes per side, pressing gently with a spatula, until deeply golden and heated through. Transfer to a rack and season lightly with salt.

Oven-bake method (healthiest)

Preheat oven to 425°F (220°C). Lightly oil a baking sheet or coat with nonstick spray. Arrange tots in a single layer without touching. Bake for 20–25 minutes, turning once halfway through, until browned and crisp. For extra crispness, finish under the broiler for 1–2 minutes while watching closely.

Once cooked, let tots rest on a rack for 1–2 minutes to drain excess oil. Transfer to a serving platter, sprinkle with remaining salt to taste, and garnish with chopped chives or green onions if desired.

Serve immediately with ketchup, sour cream, or your preferred dipping sauces.