Tater Tots Recipe

Time40m

Serves4

Make Tater Tots Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Potatoes
Begin by peeling the Russet potatoes. Rinse them under cold water to remove any dirt. Cut the potatoes into small cubes, approximately 1-inch in size.
2
Boil the Potatoes
Place the cubed potatoes in a large pot and cover them with water. Add 1 tsp of salt to the water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let them simmer for about 10 minutes or until fork-tender.
3
Drain and Cool
Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. After cooling, mash the potatoes gently in a bowl.
4
Season the Potatoes
Add the remaining salt and black pepper to the mashed potatoes, mixing thoroughly to combine.

5
Prepare the Breading Mixture
In a separate bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, and paprika. Mix well until all ingredients are evenly distributed.
6
Coat the Potato Mixture
Take small portions of the mashed potato mixture and form them into small tot shapes. Roll each tot in the breading mixture until fully coated. Set aside on a plate.

7
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
8
Fry the Tater Tots
Carefully drop a few tater tots into the hot oil, making sure not to overcrowd the pot. Fry them for about 3-4 minutes, or until golden brown and crispy.
9
Drain and Serve
Once fried, remove the tater tots using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately while hot.