Tater Tots Recipe

Parboil

Wash whole russet potatoes and place in a pot of cold, salted water. Bring to a simmer and cook 7–9 minutes until just tender but still firm (parboiled). Do not fully cook. Drain and let cool slightly until safe to handle.

Grate and Dry

When cool enough to handle, coarsely grate the warm potatoes using the large holes of a box grater. Spread grated potatoes on a clean kitchen towel or several layers of paper towels and press/squeeze to remove as much moisture as possible. Transfer to a bowl. The drier the potatoes, the better the tots will hold shape and crisp.

To the bowl with grated potatoes, add the squeezed grated onion, salt, pepper, garlic powder, dry mustard (if using), flour and cornstarch. Mix gently but thoroughly with your hands or a spatula until ingredients are evenly distributed and the mixture holds together when squeezed. If mixture seems too loose, add up to 1 more tablespoon flour.

Form tots by taking roughly 1–1.25 tablespoon portions (about 18–24 tots) and rolling them between your palms into small cylinders, 1 to 1.5 inches long. Place formed tots on a parchment-lined baking sheet. Keep hands slightly damp to prevent sticking if needed.

Place the baking sheet of formed tots in the refrigerator for at least 30 minutes (or up to 2 hours). Chilling firms them so they hold together during frying or baking.

Deep Fry Method (crispiest)

Heat vegetable oil in a deep saucepan or pot to 350°F (175°C). Fry tots in small batches, careful not to overcrowd, for 3–4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Shallow Fry / Pan Fry

Pour about 1/4 inch oil into a large skillet and heat over medium-high. Add chilled tots in a single layer, turning occasionally, and fry 3–5 minutes per side until golden and crisp. Transfer to a rack or paper towels to drain.

Oven-Baked / Healthier Option

Preheat oven to 425°F (220°C). Lightly oil a baking sheet or use nonstick spray. Arrange chilled tots spaced apart and brush or spray lightly with oil. Bake 15–20 minutes, turning once halfway, until crisp and golden. For extra crispness, broil 1–2 minutes at the end while watching closely.

While still hot, sprinkle finished tots with a pinch of kosher salt and chopped chives or parsley if using.

Serve hot with ketchup or your preferred dipping sauce. Leftover tots can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.