I’ve been making homemade tater tots for years, and it’s still one of my favorite recipes to whip up for a quick snack or as a side dish for family gatherings. There’s something about the crispy outside and fluffy inside that just can’t be beat.
I think it’s because of the way the potatoes are grated and then formed into little nuggets that make them so tender and flavorful. Plus, it’s a great way to use up leftover potatoes, which is always a bonus in our household where food waste is a big concern.
My kids love helping me in the kitchen with this recipe, and they’re always so excited to taste the finished product. It’s become a staple in our house, and I’m sure it will be in yours too once you try it out!
I’ve also found that making homemade tater tots is a great way to get my family eating more vegetables – we like to add in some diced bell peppers or onions to give them an extra boost of flavor and nutrients. And let’s be real, who doesn’t love a good excuse to eat more potatoes?
Homemade Tater Tots
4.7 from 1092 votes
Crispy on the outside and soft on the inside, these homemade tater tots are the perfect side dish for any meal. Made with simple ingredients, they are sure to be a hit with the whole family.
1Scrub the potatoes clean and cut them into small cubes.
2Place the potatoes in a large pot and cover with cold water.
3Bring to a boil over high heat, then reduce heat to medium and let simmer for 10-15 minutes, until the potatoes are tender and can be easily pierced with a fork.
4Drain the potatoes and let them cool slightly.
5Once cool enough to handle, mash the potatoes with a potato masher or ricer until no lumps remain.
6Stir in salt, black pepper, grated Parmesan cheese, and chopped chives until well combined.
7Place the mashed potato mixture in the freezer for 30 minutes to chill.
8While the potatoes are chilling, prepare the coating by mixing together the flour, salt, black pepper, paprika, garlic powder, and onion powder in a large mixing bowl.
9After the potatoes have chilled, use a small ice cream scoop or spoon to form the potatoes into small balls.
10Roll each ball in the flour mixture until evenly coated.
11Place the coated potato balls on a parchment-lined baking sheet and freeze for an additional 30 minutes.
12Heat the vegetable oil in a deep fryer or large skillet to 350°F.
13Working in batches, carefully place the frozen tater tots into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
14Use a slotted spoon to remove the tater tots from the oil and place them on a paper towel-lined plate to drain excess oil.
15Serve the tater tots hot with your favorite dipping sauce. Enjoy!
Tips: You can substitute whole wheat flour for a healthier option. For a spicier version, add 1/4 tsp of cayenne pepper to the flour mixture.
One thing I love about this recipe is how versatile it is – we like to serve our homemade tater tots as a side dish for family gatherings or as a snack on their own. They’re also super easy to reheat in the oven or microwave if you need a quick fix.
And let’s be real, who doesn’t love having an excuse to eat more potatoes? Whether you’re looking for a fun recipe to try out with your kids or just want something new and exciting for your next family dinner party, these homemade tater tots are sure to be a hit!
❓ Frequently Asked Questions About Tater Tots
Q1: What kind of potatoes are best for making tater tots?
I like to use Russet or Idaho potatoes for this recipe, as they have a higher starch content that makes them lighter and fluffier. You can also use other types of potatoes, but keep in mind that they might not hold their shape as well.
Q2: How do I get my tater tots to be extra crispy?
To get your tater tots extra crispy, you need to make sure you’re using enough oil when frying them – I like to use about 1/2 inch of oil in the bottom of the pan. You should also try not to overcrowd the pan when frying your tater tots, as this can prevent them from cooking evenly. Finally, make sure you’re not cooking your tater tots at too high a heat – this can cause them to burn on the outside before they’re fully cooked on the inside.
Q3: Can I bake my tater tots instead of frying them?
Yes, you can bake your tater tots instead of frying them – simply shape your potato mixture into little nuggets and place them on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt and pepper before baking at 400°F (200°C) for about 20-25 minutes, or until they’re golden brown.
Q4: How do I store leftover tater tots?
If you have leftover tater tots after a meal, you can store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months – simply place them on a baking sheet lined with parchment paper and freeze until solid before transferring them to an airtight container or freezer bag.
Q5: Can I make tater tots ahead of time?
Yes, you can make your potato mixture ahead of time – simply prepare it according to the recipe instructions, then refrigerate until ready to form into nuggets and fry or bake.
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