Tater Tots Or Hand Cut Fries Recipe

Wash, peel, and cut

Wash the potatoes thoroughly. For fries: peel if desired and cut into even sticks about 1/3 to 1/2 inch thick. For tater tots: peel and cut into large chunks suitable for grating (about 1–1.5 inch). Keep pieces similar size so cooking is consistent.

Rinse and remove excess starch

Place the cut fries or grated/rough-chopped potatoes in a large bowl of cold water. Swirl and drain, then repeat until the water runs almost clear (2–3 rinses for fries, 3–4 for grated potatoes). This removes surface starch for crisper results.

Dry

Lay the potatoes on a clean kitchen towel or paper towels and pat thoroughly dry. Especially important for grated potatoes — squeeze out as much moisture as possible in the towel for tater tots.

If making tater tots: place the squeezed grated potato into a bowl. Stir in the grated onion, 2 tablespoons cornstarch, 2 tablespoons flour, 1 tsp fine sea salt, and 1/2 tsp black pepper. Mix just until combined. The mixture should hold together when pinched; if too wet add a little more flour (1 tsp at a time).

Form tots: take about 1 to 1 1/2 tablespoons of mixture and form into small cylinders (about 1 inch long). Place formed tots on a parchment-lined tray and refrigerate for 20–30 minutes to firm up before frying. Chilling helps them hold shape when frying.

For fries: to get a crisp exterior and fluffy interior, par-cook them in simmering water or blanch in oil. Two common methods: - Boil blanch: Bring a pot of salted water to a gentle simmer (not rolling boil). Add fries and simmer 3–4 minutes until just tender but not falling apart. Drain and cool on a tray; dry thoroughly. - Oil blanch: Heat oil to 300°F (150°C) and fry fries in batches 3–4 minutes until soft but not colored. Drain and cool on paper towels. Either method removes internal starch and speeds final frying.

Pour oil into a large, heavy pot or deep-fryer, leaving at least 2 inches headspace. Heat oil to 375°F (190°C) for final frying. Use a thermometer to maintain temperature; if you don't have one, test with a small piece of potato — it should sizzle energetically and color in about 90 seconds.

For fries: Fry in batches without overcrowding until golden brown and crisp, about 3–4 minutes per batch if par-cooked; 5–7 minutes if frying from raw (thinner fries will be faster). Stir gently to prevent sticking. Remove with a slotted spoon and drain on paper towels or a rack. Immediately season with coarse salt to taste.

For tater tots: Fry chilled tots in batches for 2.5–4 minutes until deep golden brown and crisp. Keep an eye on temperature — adjust heat to keep oil near 350–375°F. Remove and drain on paper towels; season with salt immediately.

Optional garnish: sprinkle with chopped parsley and an extra pinch of flaky sea salt. Serve hot with ketchup, mayo-based sauces, or your preferred dips.

To freeze: for tater tots, flash-freeze formed tots on a tray until solid, then transfer to a freezer bag and keep up to 3 months. Fry from frozen (add ~1–2 minutes to fry time). For fries, par-cooked fries can be frozen on a tray and then stored; fry from frozen.