Homemade Tater Tots
These tater tots boast a perfect balance of soft, fluffy interiors and crunchy exteriors, making them an irresistible treat for kids and adults alike.
I never imagined Tater Tots could be dinner food until I started making them from scratch! No more grabbing those frozen bags filled with preservatives and hoping they don’t turn into mush in the oven. Now, I transform humble potatoes into golden, crispy bites of pure joy, and let me tell you, I’m so proud of these little gems! With their soft, fluffy interiors and crunchy exteriors, they’re an irresistible treat for both kids and adults. In this post, I’ll share how to turn ordinary spuds into extraordinary tots, giving you a satisfying and flavorful alternative to store-bought varieties.
Why Homemade Tater Tots Are a Game Changer
I’m not a huge fan of deep frying, but I’ve discovered that Tater Tots turn out best when you fry them in oil on the stove. I’m still perfecting my air fryer recipe, so stay tuned for that! And fair warning—when you handle the potatoes, they get super sticky, much like flour and water. But don’t worry! You’re not messing anything up; they still come out amazing!
Key Tips for Making Homemade Tater Tots
Making homemade Tater Tots can be a fun and delicious experience! Here are some essential tips to keep in mind:
1. Potato Selection:
Opt for starchy potatoes like Russets for a fluffy interior. If you want something creamier, go for Yukon Golds—they’re fantastic!
2. Peeling and Grating:
Peel and finely grate the potatoes. Here’s a pro tip: use a clean kitchen towel or cheesecloth to squeeze out excess moisture. This step prevents soggy tots. Personally, I struggle to remove enough liquid, so I add a little extra flour to dry out the potato dough without compromising its stickiness. Trust me, it works like a charm!
3. Seasoning:
Before shaping your Tater Tots, season the grated potatoes to ensure the flavors penetrate throughout. You can customize the seasoning based on your mood—endless possibilities await!
4. Binding Agent:
Incorporate a binding agent like flour or cornstarch to help keep those tots together.
5. Consistency is Key:
Make sure your potato mixture has a uniform consistency to avoid uneven cooking. You definitely don’t want some tots soggy and others dry!
6. Shape and Size:
Form small cylindrical shapes for your tots, ensuring they’re similar in size for even frying. While it can be tough to get them as small as the frozen kind, a little larger is perfectly fine—just aim for consistency!
7. Oil Temperature:
Keep your oil at a consistent temperature of around 350-375°F (175-190°C). This ensures a crispy exterior without soaking up too much oil. Be sure to use the right-sized burner for your skillet.
8. Frying Time:
Fry the tots in batches to avoid overcrowding. This way, each batch cooks evenly. They usually need about 3-4 minutes per side. Sometimes you might have to roll them a few times to get all the edges crispy, depending on the oil depth.
9. Drain Excess Oil:
Once cooked, place your Tater Tots on paper towels to absorb any extra oil.
Flavoring Your Homemade Tater Tots
Now, let’s talk about flavor! Here are some delicious ideas to spice up your homemade Tater Tots:
- Garlic and Herb Tater Tots: Mix in minced garlic, dried herbs (like thyme, rosemary, or parsley), and a sprinkle of garlic powder for a savory kick.
- Cheesy Tater Tots: Stir in shredded cheese (cheddar, mozzarella, or your favorite) for an ooey-gooey cheesy twist.
- Spicy Tater Tots: Kick up the heat with cayenne pepper, chili powder, or crushed red pepper flakes. You can also toss in some grated pepper jack cheese for an extra layer of flavor.
- Parmesan and Basil Tater Tots: Combine grated Parmesan and fresh or dried basil for a delightful Italian flair.
- BBQ Tater Tots: Season your potatoes with barbecue seasoning, smoked paprika, and a hint of brown sugar for a smoky barbecue flavor. This combo is especially tasty with sweet potato tots!
- Ranch Tater Tots: Mix in ranch seasoning or a blend of dried dill, garlic powder, and onion powder for a classic ranch flavor.
- Truffle Tater Tots: Drizzle truffle oil over the grated potatoes and sprinkle with grated Parmesan for a gourmet touch.
- Sour Cream and Onion Tater Tots: Add dried onion flakes, onion powder, and a dollop of sour cream for that classic taste.
- Curry Tater Tots: Spice things up with curry powder, turmeric, and a pinch of cumin for a unique twist.
- Jalapeño Popper Tater Tots: For a fun kick, mix in finely chopped jalapeños, cheddar cheese, garlic powder, and a touch of cream cheese.
And there you have it! Making homemade Tater Tots is easier than you think, and they’re way more delicious than the store-bought kind. So grab those potatoes, get creative with your flavors, and enjoy a fantastic homemade treat that everyone will love!
Let me know if you have any other questions or need more tips!
What should I serve Homemade Tots with?
Serve your homemade tots with Garlic Infused Hamburgers or as a topping for Tator Tot Casserole.
What should I dip my tots in?
Some great options for dipping incude Alabama White Sauce, homemade ketchup, adobo sauce mixed with mayonnaise and ranch dressing.
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Homemade Tater Tots
Ingredients
- 2 lb russet potatoes (peeled and grated)
- 1 small onion (minced)
- ¾ cup all-purpose flour (plus 1-2 cups more for shaping)
- 1 tsp salt (adjust to taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp black pepper
- 4 cups avocado oil (for frying)
Instructions
- Cut the peeled potatoes into smaller pieces if necessary to fit them into the Dutch oven.
- Place the potatoes in the Dutch oven and cover them with cold, salted water, ensuring they are submerged by 1 inch.
- Cover the Dutch oven, bring to a boil, then reduce to a simmer and parboil for 6-7 minutes.
- Drain the potatoes and allow them to cool.
- Finely shred the cooled potatoes using a box grater.
- Using a cheesecloth or dish towel, squeeze out as much water as possible from the shredded potatoes.
- Transfer the shredded potatoes to a large bowl.
- Stir in ¾ cup all-purpose flour, 1 small onion (minced), 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, and ¼ tsp black pepper. The mixture should be workable but sticky.
- Flour your fingers before picking up the potato mixture and form it into small, cylindrical shapes of roughly the same size to make tater tots.
- Heat ½ inch of avocado oil in a heavy-bottomed skillet until hot and sizzling.
- Working in batches, fry the tater tots until golden brown, flipping them when the desired color is achieved, about 2-3 minutes per side.
- Remove the cooked tater tots to a paper towel-lined plate to drain excess oil. NOTE: Maintain the temperature of the oil for even frying.
- Serve the tater tots immediately.
Notes
- Oil Temperature: Keeping the oil at the right temperature is crucial for achieving that perfect crispy texture. If the oil is too hot, the outside will burn before the inside cooks; too cool, and they’ll absorb too much oil.
- Customization: Feel free to experiment with additional seasonings or cheese to elevate your tater tots!