Tater Tots Recipe

Heat tallow

Place a heavy-bottomed skillet or cast-iron pan over medium heat. Add 1 cup of beef tallow and heat until it reaches 350°F (about shimmering and thin). If you don't have a thermometer, test by dropping one tot — it should sizzle steadily.

Fry the tots

Working in a single layer (you may need to fry in two batches), add the frozen tater tots to the hot tallow so they are not crowded. Fry, turning occasionally with a slotted spoon or tongs, until all sides are deep golden brown and crisp, about 5–7 minutes per batch depending on size and pan temperature.

Drain and season

Use a slotted spoon to transfer the cooked tots to a paper towel–lined tray to drain excess fat. Immediately sprinkle with 1/2 tsp salt and 1/4 tsp black pepper while still hot so seasoning adheres. Let rest 1–2 minutes before serving so the interior settles.

Safety note

Keep an eye on the oil temperature; adjust heat to maintain around 325–350°F to prevent burning. Do not leave hot tallow unattended and allow used tallow to cool before straining and storing or discarding.

Combine base

In a small bowl, whisk together 1/4 cup mayonnaise and 1/4 cup sour cream until smooth.

Add seasonings

Stir in 2 tablespoons buttermilk to loosen the mixture, then add 1 tsp minced parsley, 1 tsp minced chives, 1/4 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp salt, 1/8 tsp black pepper, and 1/2 tsp lemon juice (optional). Mix until homogenous. Adjust buttermilk to reach desired dipping consistency (add up to 1 tablespoon more if needed).

Chill and serve

For best flavor, refrigerate the ranch for at least 15 minutes to allow the herbs to hydrate and flavors to meld. Serve chilled alongside the hot tater tots.