Tater tots
There are few comfort foods that spark joy quite like the humble tater tot, imagine biting into a perfectly golden, crunchy exterior that gives way to a fluffy, tender potato center, seasoned just right with a hint of onion and garlic. When you make them from scratch in your own kitchen, they transform into something truly spectacular; homemade tots are a revelation of texture and flavor.
Ingredients
Instructions
Parboil the Potatoes
Place your peeled, whole potatoes in a large pot and cover them with cold water by about an inch. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 6-7 minutes. You want them to be only partially cooked—firm in the center but just starting to soften on the outside. This step is crucial for the final texture! Drain the potatoes and let them cool completely on a wire rack or plate until they are room temperature.
Grate and ddrain
Once the potatoes are cool enough to handle, grate them using the large holes of a box grater. Now for the secret to crispy tots: removing excess moisture. Place the shredded potatoes in the center of a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink to squeeze out as much liquid as possible. The drier the potato shreds, the crispier your tots will be.
Season and shape
Transfer the dried potato shreds to a large mixing bowl. Sprinkle the flour, garlic powder, onion powder, oregano, salt, and pepper over the potatoes. Toss everything together gently with your hands or a fork until the mixture is evenly combined. The flour helps bind the tots together.
Take about a tablespoon of the mixture and press it firmly into a cylinder shape (the classic "tot" form). Repeat with the remaining mixture. Place your formed tots on a baking sheet lined with parchment paper.
The fry
Pour about an inch of oil into a heavy-bottomed pot or Dutch oven (a cast-iron skillet works well too). Heat the oil to 350°F (175°C). Carefully add the tots in small batches—don't overcrowd the pan, or the oil temperature will drop, leading to greasy tots. Fry each batch for 3-4 minutes, turning them occasionally, until they are deep golden brown and incredibly crispy.
Drain and serve
Using a slotted spoon or spider strainer, remove the tots from the oil and transfer them to a paper towel-lined plate or a wire rack to drain. Immediately sprinkle with a little extra salt while they are still hot. Garnish with fresh chopped herbs and serve warm with your favorite dipping sauce.
Oven baked version
For a lighter alternative, preheat your oven to 425°F (220°C). Arrange the tots on a baking sheet, brush or spray them generously with olive oil, and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Notes
You can shape the tots and freeze them on a baking sheet. Once solid, transfer them to a freezer bag. You can fry them directly from frozen, just add a minute or two to the cooking time.
You can make tater tots using leftover boiled potatoes.
Variations
For cheesy tots, add 1/2 cup of finely grated sharp cheddar or Parmesan cheese to the potato mixture before shaping for a melty, savory surprise inside each bite.
If you love heat, add 1/2 teaspoon of cayenne pepper or smoked paprika to the seasoning mix.
Mix in 2-3 slices of cooked, crumbled bacon into the shredded potatoes for a smoky, savory upgrade that will become the bacon lover's dream.
For a sweet potato twist, swap half (or all) of the potatoes for sweet potatoes. The natural sweetness pairs beautifully with a dash of cinnamon or cumin in the seasoning.
Source
Food in U.S.A.