Homemade Tater Tots
Total Time
Prep: 20 min. Cook: 5 min./batch
Yield
6 servings
Eat homemade Tater Tots hot from the fryer—or freeze them so you can enjoy a delicious snack later!
Ingredients
- Oil for deep-fat frying
- 2 pounds russet potatoes, peeled and cut into 1-in. pieces
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- Optional: Sriracha mayonnaise or ranch dressing
Directions
- In an electric skillet or deep fryer, heat oil to 350°. Place potatoes in a bowl of cold water and stir for 15 seconds. Drain potatoes; pat dry with paper towels. Fry potatoes in batches in oil until lightly browned, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
- Increase heat to 375°. In batches, place potatoes in a food processor. Pulse until potatoes are 1/8- to-1/4-in. pieces. Transfer to a large bowl. Stir in remaining ingredients. Shape 1 tablespoon potato mixture into 1-inch long cylinder. Repeat with remaining mixture.
- Fry tater tots in oil in batches until crisp and golden brown, 4-5 minutes, turning frequently. Drain on paper towels; serve immediately. If desired, sprinkle with additional salt and minced parsley and serve with sriracha mayonnaise or ranch dressing.
Nutrition Facts
6 tots: 173 calories, 9g fat (1g saturated fat), 0 cholesterol, 324mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 2g protein.
If you love Tater Tots and use them as a crunchy topping for Tater Tot hot dish and casseroles, the next step is making your own from scratch. It’s a surprisingly simple process, and once you master the basic technique, you can make these homemade Tater Tots your own! —Taste of Home Test Kitchen
Recipe Creator
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