Tater Tots Recipe

Choose and prep potatoes

Select 2 lbs of russet potatoes (about 3 medium). Peel them, then cut into large even chunks so they cook uniformly.

Place potatoes in a pot, cover with cold water by 1 inch, add 1 tsp kosher salt, bring to a gentle boil and cook until the potatoes are fork-tender but not falling apart, about 12–15 minutes depending on size. Drain well.

Transfer drained potatoes to a large bowl and let them steam-dry for 5 minutes. While still warm, roughly mash or rice the potatoes using a potato ricer or fork. You want a mostly smooth but slightly textured mash — avoid overworking into gluey paste.

Add 3 tablespoons all-purpose flour and 1 tablespoon cornstarch to the warm riced potatoes. Sprinkle in 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp black pepper, and the cooked salt already in the potatoes. Mix gently to combine.

Crack in 1 large egg and fold it in gently until the mixture holds together when pressed. The mixture should be moist but firm enough to form shapes. If too wet, add up to 1 more tablespoon flour; if too dry, add a teaspoon of water or a small pat of butter.

If using a crispy coating, mix 1 cup panko breadcrumbs with 1/2 tsp paprika in a shallow dish.

Form tater tots by scooping about 1 tablespoon of potato mixture and rolling between your palms into small cylinders (about 1 inch long). For uniform size, use a tablespoon scoop. Place formed tots on a parchment-lined sheet and refrigerate for 15 minutes to firm up (optional but helps coating adhere).

Roll each chilled tot in the panko mixture to coat evenly. Press lightly so crumbs adhere. Place back on the sheet until ready to fry.

Pour about 1 cup of neutral oil into a heavy skillet — you need enough oil to come about 1/4–1/2 inch up the side of the pan. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles and turns golden in about 30 seconds.

Working in batches (do not overcrowd), carefully add tater tots to the hot oil. Fry for 2–3 minutes per side, turning with tongs or a slotted spoon, until all sides are golden brown and crisp. Total fry time should be 4–6 minutes depending on size and coating.

Use a slotted spoon to transfer cooked tots to a wire rack or paper towel-lined plate and season immediately with a light sprinkle of salt if desired. Keep finished tots warm in a 200°F (95°C) oven on a rack while frying remaining batches.

Serve tater tots hot with ketchup or your favorite dipping sauce.