Description
A delicious recipe for crispy tater tots with a fluffy interior and golden exterior, perfect for snacking or serving as a side dish.
Ingredients
- Potatoes: 1.5 lbs (about 680 grams), preferably russet.
- All-purpose flour: 1/4 cup (30 grams).
- Cornstarch: 1/4 cup (30 grams).
- Salt: 1 teaspoon (or to taste).
- Black pepper: 1/2 teaspoon (or to taste).
- Garlic powder: 1/2 teaspoon.
- Onion powder: 1/2 teaspoon.
- Vegetable oil: for frying (about 2 cups or as needed).
- Optional Ingredients: Grated cheese, fresh or dried herbs, spices like paprika or cayenne pepper, bacon bits.
Instructions
- Peel and quarter the potatoes, then boil in cold water until fork-tender (15-20 minutes).
- Drain and let the potatoes cool slightly, then mash or shred them.
- Mix the mashed or shredded potatoes with flour, cornstarch, salt, pepper, garlic powder, and onion powder until combined.
- Shape the mixture into small cylinders (about 1 inch long) and place on a parchment-lined baking sheet.
- Chill the shaped tater tots in the freezer for 30 minutes.
- Heat vegetable oil in a skillet to 350°F (175°C) and fry the tater tots in batches for 3-4 minutes until golden-brown.
- Remove from oil and drain on paper towels.
Notes
- Use starchy potatoes like russets for the best texture.
- Ensure the oil is at the correct temperature to avoid greasy tater tots.
- Do not overcrowd the pan while frying.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Freeze uncooked tater tots for later use.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 6-8 tater tots)
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy tater tots, homemade tater tots, potato snacks, side dish