Description
Homemade Tater Tots are crispy, golden-brown bites made from grated russet potatoes mixed with flavorful seasonings and lightly fried to perfection. This recipe involves parboiling potatoes, shredding and mixing them with spices, shaping into tots, and frying for a crunchy exterior and fluffy interior. Ideal as a savory snack or side dish, these tater tots can also be frozen before or after frying for convenience.
Ingredients
Scale
Potatoes and Dry Ingredients
- 4 pounds russet potatoes (peeled)
- 4 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- Kosher salt and freshly ground black pepper (to taste)
Cooking and Garnish
- 1 cup vegetable oil
- 2 tablespoons fresh parsley leaves (chopped)
Instructions
- Boil the Potatoes: Place the peeled russet potatoes in a large saucepan and cover them with cold water, ensuring the water level is about 1-2 inches above the potatoes. Bring to a boil and parboil for about 6-7 minutes until partially cooked but still firm.
- Drain and Cool: Drain the potatoes thoroughly and transfer them to a single layer on a cutting board to cool. Refrigerate for at least 2 hours or overnight in a sealed container to firm up the potatoes for easier grating.
- Grate the Potatoes: Using a box grater, finely shred the chilled potatoes. Place the grated potatoes in a clean dish towel and press firmly to remove as much moisture as possible, which ensures crispiness when frying.
- Mix Ingredients: In a large mixing bowl, combine the drained grated potatoes with flour, garlic powder, onion powder, paprika, dried oregano, dried parsley, salt, and black pepper. Mix until the mixture is workable but dry enough to form shapes. Add a bit more flour if necessary.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking when shaping the tots.
- Shape into Tots: Form the potato mixture into small, cylindrical tot shapes and arrange them evenly on the lined baking sheet. Place the baking sheet in the refrigerator and chill for 20-30 minutes to help the tots hold their shape during frying.
- Heat Oil: Heat vegetable oil in a large Dutch oven or deep skillet over medium heat until hot enough for frying, around 350°F (175°C).
- Fry the Tots: Fry the tater tots in batches (about six at a time depending on pot size) until they turn evenly golden brown and crispy, roughly 3-4 minutes per batch. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
- Serve: Serve the hot tater tots garnished with chopped fresh parsley for a burst of color and freshness.
- Freezing Options: To freeze before frying, freeze the shaped tots on the baking sheet, then transfer frozen tots into Ziploc bags for later frying without thawing. Alternatively, freeze after frying by allowing tots to cool fully, storing them in an airtight container for up to 1 month. Reheat frozen fried tots in a 400°F oven for 15-17 minutes until heated through.
Notes
- Parboiling the potatoes rather than fully cooking ensures the tots hold their shape and texture after frying.
- Removing excess moisture from grated potatoes is key to achieving a crispy outside and fluffy inside.
- Refrigeration before frying helps the tots firm up and prevents them from falling apart in the oil.
- Adjust seasoning to taste; feel free to add a pinch of cayenne or smoked paprika for a spicy twist.
- Use vegetable oil with a high smoke point for best frying results.
- Freezing before frying allows for quick preparation of fresh tots whenever desired.
- Frying in small batches ensures even cooking and maintains oil temperature.
- Prep Time: 30 minutes (including cooling and shaping)
- Cook Time: 15 minutes (including parboiling and frying)
- Category: Snack
- Method: Frying
- Cuisine: American
Keywords: tater tots, homemade tater tots, crispy tater tots, fried potato bites, easy snack, side dish, homemade snack
