Tater Tots Recipe

Prepare potatoes: Peel the russet potatoes and rinse. Using a box grater or food processor with a shredding disc, grate the potatoes into a large bowl. Grate the small onion into the same bowl as well.

Remove excess moisture: Cover the grated potato and onion with a clean kitchen towel or cheesecloth. Squeeze and twist vigorously over the sink or a bowl to remove as much liquid as possible (you should extract a significant amount of milky starchy water). Transfer the squeezed potato to a second dry bowl and let sit for 2–3 minutes so remaining moisture settles; drain any collected liquid.

Season the potato: Add 1 1/2 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder to the drained grated potato and onion. Mix gently to distribute seasonings.

Make the binder: In a small bowl whisk the egg yolk briefly. Add 3 tablespoons flour and 1 tablespoon cornstarch to the egg yolk and combine to form a slightly pasty binder.

Combine with potatoes: Add the binder mixture to the seasoned grated potatoes. Mix gently but thoroughly until the flour mixture is evenly distributed and the grated potato mixture holds together when pinched. If the mixture feels too wet and doesn't hold, add up to 1 additional tablespoon flour, 1 teaspoon at a time.

Form tater tots: Prepare a baking sheet lined with parchment or wax paper. Using a tablespoon measure or your hands, take heaping tablespoons of the mixture and shape into small cylinders (about 1 inch wide and 1–1.5 inches long). Compress each tot firmly so it will hold its shape. Place shaped tots on the prepared sheet spaced about 1/2 inch apart.

Chill to set: Place the baking sheet with shaped tots into the refrigerator for at least 20–30 minutes. Chilling helps them set so they won’t fall apart when frying.

Heat oil: Pour 1 cup of neutral oil into a large skillet to a depth of about 1/4–1/2 inch for shallow frying, or use 3 cups in a deep pot for deep frying. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds.

Shallow frying method

If shallow frying, work in batches without crowding. Add chilled tots to the hot oil and cook 2–3 minutes per side until golden brown and crisp. Turn carefully with tongs or a spatula. Total cook time per batch ~6–8 minutes depending on size; ensure internal potato is cooked through.

Deep frying method

If deep frying, fry small batches (6–8 tots) for 3–4 minutes until deeply golden and crisp. Use a slotted spoon to remove and briefly place on paper towels to drain.

Finish and season: Transfer cooked tots to a cooling rack set over a sheet pan or paper towel-lined plate. While still hot, sprinkle lightly with additional salt to taste and optional chopped chives or parsley.

Serve immediately: Arrange tater tots on a platter and serve hot with ketchup or your preferred dipping sauce. Leftovers can be reheated in a 400°F (200°C) oven for 5–8 minutes to crisp.