Description
Learn how to make crispy, homemade tater tots from scratch with this easy recipe. Using peeled russet potatoes and simple seasonings, these golden bites can be either fried to perfection or baked for a healthier option. Perfect as a side dish or a snack, they are kid-friendly and can be customized with optional ingredients like panko breadcrumbs for extra crunch.
Ingredients
Scale
Potato Mixture
- 2 pounds russet potatoes, peeled
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 egg
Coating (Optional)
- 1 cup panko breadcrumbs
For Cooking
- Vegetable oil for frying or spraying (if baking)
Instructions
- Parboil Potatoes: Bring a large pot of water to a boil. Add the peeled potatoes and parboil them for 6–7 minutes until slightly tender but not fully cooked. Drain and let them cool completely.
- Grate Potatoes: Once cooled, grate the potatoes using a box grater into a large bowl.
- Mix Ingredients: Add salt, black pepper, garlic powder, flour, cornstarch, and the egg to the grated potatoes. Mix thoroughly until well combined to form the base mixture.
- Shape Tater Tots: Using your hands, shape the mixture into small cylinders, roughly one tablespoon each.
- Optional Breadcrumb Coating: For extra crunch, roll each shaped tot in panko breadcrumbs.
- Frying Method: Heat about 2 inches of vegetable oil in a deep skillet over medium heat. Fry the tater tots in batches for 3–4 minutes or until golden brown and crispy. Drain them on paper towels.
- Baking Method: Preheat oven to 425°F (220°C). Place the shaped tots on a lined baking sheet, spray lightly with oil, and bake for 20–25 minutes, flipping halfway through to ensure even crispiness.
Notes
- You can freeze shaped, uncooked tater tots for up to 2 months; bake or fry straight from frozen for convenience.
- Add chopped parsley or shredded cheese to the potato mixture to create flavor variations.
