Tater Tots Recipe

Peel and grate

Peel the russet potatoes and grate them using the small holes of a box grater (or a food processor with a grating disk). Place grated potato in a large bowl of cold water as you work to prevent browning.

Grate onion

Grate the half onion into the same bowl or a separate small bowl. Onions add moisture and flavor; if using, combine with the grated potato after draining.

After grating all potatoes, drain them in a fine-mesh sieve and then transfer to a clean kitchen towel or several layers of paper towel.

Twist and squeeze the towel (or wring the paper towels) to remove as much water as possible from the grated potatoes and onion. You should get them as dry as you can — this helps tots hold shape and get crispy. Transfer the dried potatoes/onion to a large mixing bowl and measure out approximately 2 cups of packed grated potato mixture.

To the bowl with dried grated potato and onion, add the flour, cornstarch, breadcrumbs, salt, pepper, garlic powder, and smoked paprika (if using). Mix to combine.

Add the beaten egg and, if using, shredded cheddar and chopped chives. Stir until mixture holds together when pressed. If mixture seems too wet, add another teaspoon of flour or a bit more breadcrumbs; if too dry, add a teaspoon of water or a little beaten egg white.

Line a baking sheet with parchment paper or lightly oil. Using about 1.5 tablespoons of mixture per tot (or a small cookie scoop), shape into cylinders roughly 1 inch wide and 1.25–1.5 inches long by rolling between your palms. Place shaped tots on the prepared sheet with a little space between them.

For a faster option, you can press the mixture into a small silicone ice-cube tray or sheet pan and cut into bite-size rectangles after chilling.

Once shaped, chill the tots in the refrigerator for 20–30 minutes to help them firm up; this reduces breakage when frying.

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds.

Fry the tots in batches (do not overcrowd) for 3–4 minutes per side, turning gently, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Alternatively, for oven-baked tots: preheat oven to 425°F (220°C), place tots on a lightly oiled baking sheet, spray tops with oil, and bake 20–25 minutes, turning once, until golden and crisp.

Serve hot with ketchup, the prepared dipping sauce, or sour cream. Sprinkle with extra chopped chives if desired.

To make the dipping sauce: whisk together ketchup, mayonnaise, and hot sauce until smooth. Adjust heat to taste.