Making crispy, golden brown Tater Tots from scratch can be just as easy as opening up a bag of the frozen kind. All you need are some potatoes and a handful of other ingredients to make these deep-fried, homemade tater tots in less than an hour. These make a great side dish for lots of dinners, and the kids will gobble them up.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in this Tater Tot Recipe?
A few pantry staples and your favorite spuds are all you need to make crispy fried tots!
- Potatoes: I recommend using large russet potatoes for this recipe.
- Cornstarch: This helps crisp up the potatoes.
- Spices: Onion powder, garlic powder, salt, and black pepper are all you need for seasoning.
- Vegetable Oil: This is a cheap and convenient oil for deep frying.
- Parsley: A sprinkle of green always looks good.
Pro Tips: Use a large pot of heavily salted water when boiling the potatoes. This allows them to cook evenly, and seasons them from the inside out.
Variations on Homemade Tater Tots
Easy dinners just got easier! Try some of these variations for your next family meal.
- Cajun: Add a teaspoon of Cajun or Creole seasoning to the spice mixture.
- Taco: Use this taco seasoning instead of the above spices.
- Cheesy: Smother your cooked tots in gooey, melty cheddar cheese!
- Tots and Eggs: Serve a sunny-side-up egg on top of these for a hearty breakfast!
- Sweet Potato Tots: Use sweet potatoes instead of russet potatoes for a fun variation.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Yes and no. While tater tots are high in carbs, fat, and sodium, they also contain good amounts of potassium, fiber, calcium, and vitamin C. As with most foods, these are best enjoyed in moderation.
A serving is about 12-15 tots depending on the size you make yours.
Yes! This recipe is naturally gluten free!
You sure can! In fact, I have a recipe for air fryer tater tots you can follow!
Yes, this recipe is naturally vegan!
The secret is to cook them for a little bit longer than you would think. This allows the outside to dry out a little, which makes them crispier!
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, until warmed through and crispy.
How to Freeze
These can be frozen both before and after frying.
To freeze tots before frying, simply shape them into tots, spread them out in a single layer on a parchment-lined baking sheet, and freeze for 1-2 hours, until solid. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Fry directly from frozen, adding a few extra minutes to the final fry time.
To freeze fried tots, spread them out in a single layer on a parchment-lined baking sheet and freeze for 1-2 hours, until solid. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen in a 400°F oven for about 5 minutes, or until warmed through and crispy.
Serving Suggestions
Homemade or not, these tots are the perfect side dish for any of your favorite burger recipes or sandwiches. They’re a staple for kid-friendly dinners, because they can be served along with Instant Pot Mac and cheese, baked chicken nuggets, or classic grilled cheese.
Whether you serve these with dinner, as an appetizer, or on game day, don’t forget to add a few dipping sauces. These taste great with honey mustard, BBQ sauce, fry sauce, or creamy ranch.
Tater Tots Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 2 pounds Russet potatoes peeled and cut into 2-inch chunks
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 quart vegetable oil for frying
- 2 tablespoons chopped fresh parsley optional, for garnish
Recommended Equipment
Instructions
- Place the potatoes in a Dutch oven or large pot and cover with water. Place over medium-high heat and bring to a boil. Reduce the heat to simmer and cook until the potatoes are barely fork tender, 6-10 minutes.2 pounds Russet potatoes
- Drain the potatoes in a colander, then transfer them to a clean kitchen cloth in a single layer to dry.
- Once the potatoes are cool, transfer half of the potatoes to a food processor. Pulse until the potatoes are chopped into ¼ inch to ⅛ inch pieces. Transfer to a bowl and repeat with the remaining potatoes.
- Gently fold in the cornstarch, garlic powder, onion powder, salt, and pepper.1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder
- Form the potatoes into 1-inch long logs and place them on a parchment-lined baking sheet.
- Heat the oil in a Dutch oven or large pot until it reaches 350°F. Fry the tater tots in batches, being careful not to crowd the pot, until golden brown, about 3-5 minutes. Transfer the tots to a paper towel lined sheet pan to cool.1 quart vegetable oil
- Sprinkle with extra salt, parsley, and serve!2 tablespoons chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- In step 1, start timing the potatoes after the water boils.
- Take care not to overcook the potatoes in step 1; otherwise, you’ll end up with mushy tots. You want them just fork tender, not falling apart.
- If you don’t have a food processor, you can grate the potato pieces on a box grater.
- You can use a cookie scoop or tablespoon to ensure your tots are uniform in size. Mine are about 1½ tablespoons each.
- When frying the tots in batches, make sure the oil returns to 350°F before adding more tots.
Nutrition Information
