Recipe information
Make Tater Tots in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Potato Base
Finishing & Frying (or Baking) Options
Serving (optional)
Potato Base
1. Prep potatoes and onion
Peel the russet potatoes and grate them on the large holes of a box grater (or pulse in a food processor). Grate the onion finely. Place the grated potato and onion in a large bowl.
2. Remove excess moisture
Using a clean kitchen towel or several layers of cheesecloth, squeeze the grated potato and onion mixture over the sink or a bowl to extract as much liquid as possible. The drier the potatoes, the crispier the tots. Transfer the squeezed potato to a mixing bowl.
3. Combine binders and seasonings
Add the flour, beaten egg, salt, black pepper, garlic powder, and dried parsley to the drained potato-onion mixture. Mix with a spatula or your hands until evenly combined. The mixture should hold together when pressed; if too wet, add flour 1 tablespoon at a time until it binds, if too dry add a splash of beaten egg.
Forming Tots
4. Shape
Scoop about 2 tablespoons of the potato mixture and use your hands to roll and gently press into small cylinders roughly 1 inch wide and 1.5–2 inches long. Place formed tots on a parchment-lined baking sheet in a single layer. Continue until all mixture is used. For uniform tots, use a small cookie scoop or spoon.
5. Chill (recommended)
Place the tray of formed tots in the refrigerator for 20–30 minutes to firm up. Chilling helps them hold shape during frying or baking.
Frying Method (Crispiest)
6. Heat oil
Pour vegetable oil into a heavy-bottomed skillet or deep pot to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of potato — it should sizzle and float.
7. Fry tots
Working in batches (do not overcrowd), carefully add tots to the hot oil and fry for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Use a slotted spoon to transfer finished tots to a paper-towel-lined plate to drain excess oil.
8. Keep warm
Keep finished batches warm on a baking sheet in a 200°F (95°C) oven while you fry the remaining tots.
Baking Method (Lower-fat)
9. Prepare oven and tray
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly spray with nonstick cooking spray (or brush with a little oil). Arrange chilled tots in a single layer, spacing them slightly apart.
10. Bake and turn
Lightly spray the tops of the tots with cooking spray or brush with a little oil. Bake for 15 minutes, then flip each tot, spray again lightly, and bake for an additional 10–12 minutes until golden and crisp. For extra crispness, broil for 1–2 minutes at the end—watch closely to avoid burning.
Finishing
11. Season and serve
Immediately after frying or baking, sprinkle tots with a pinch of additional salt to taste and garnish with chopped chives or green onions if using. Serve hot with ketchup or your preferred dipping sauce.
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