Tater Tots Recipe

Prepare potatoes and onion

Peel the russet potatoes and roughly chop so they fit in a box grater or food processor. Grate the potatoes on the medium to coarse side. Grate the yellow onion on the fine side. Place grated potatoes and grated onion in separate bowls.

Remove excess moisture

Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze over the sink to remove as much liquid as possible until damp but not dripping (about 1–2 minutes). This step helps achieve crispy tots.

Combine ingredients

Transfer the drained grated potatoes to a mixing bowl. Add the grated onion, flour, egg, salt, black pepper, garlic powder, and onion powder. Mix with a spatula until a cohesive mixture forms. If the mixture seems too wet to hold shape, add up to 1–2 tablespoons more flour; if too dry, add 1 teaspoon cold water.

Shape tots

Line a baking sheet with parchment paper. Using a tablespoon or a small cookie scoop, portion mixture into 1 tablespoon-sized mounds and shape each into a small cylinder (about 1 inch long) with slightly tapered ends using your hands or two spoons. Place shaped tots on the prepared sheet, leaving a little space between each. For faster handling, wet your hands lightly with water.

Chill (optional but recommended)

Cover the baking sheet with plastic wrap and refrigerate for 20–30 minutes. Chilling firms the tots and reduces breakage during frying.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (or use a deep fryer). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of the mixture into the oil — it should sizzle and come up slowly.

Fry tater tots

Working in small batches (to avoid crowding), carefully add chilled tots to the hot oil with a slotted spoon, spatula, or skimmer. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Adjust heat as needed to maintain temperature; lower heat if they brown too quickly before cooking through.

Drain and season

Use a slotted spoon to transfer fried tots to a paper towel–lined baking sheet to drain excess oil. While still hot, sprinkle with a pinch more salt and, if using, a light dusting of smoked paprika.

Serve

Transfer to a serving platter and garnish with chopped chives or parsley. Serve immediately with ketchup, spicy mayo, or your preferred dipping sauce.