By Becky Hardin
Published Jul 17, 2023
Making crispy, golden brown Tater Tots from scratch can be just as easy as opening up a bag of the frozen kind. All you need are some potatoes and a handful of other ingredients to make these deep-fried, homemade tater tots in less than an hour. These make a great side dish for lots of dinners, and the kids will gobble them up.
What’s in this Tater Tot Recipe?
A few pantry staples and your favorite spuds are all you need to make crispy fried tots!
- Potatoes: I recommend using large russet potatoes for this recipe.
- Cornstarch: This helps crisp up the potatoes.
- Spices: Onion powder, garlic powder, salt, and black pepper are all you need for seasoning.
- Vegetable Oil: This is a cheap and convenient oil for deep frying .
- Parsley: A sprinkle of green always looks good.
Pro Tips: Use a large pot of heavily salted water when boiling the potatoes. This allows them to cook evenly, and seasons them from the inside out.
Variations on Homemade Tater Tots
Easy dinners just got easier! Try some of these variations for your next family meal.
- Cajun: Add a teaspoon of Cajun or Creole seasoning to the spice mixture.
- Taco: Use this taco seasoning instead of the above spices.
- Cheesy: Smother your cooked tots in gooey, melty cheddar cheese!
- Tots and Eggs: Serve a sunny-side-up egg on top of these for a hearty breakfast!
- Sweet Potato Tots: Use sweet potatoes instead of russet potatoes for a fun variation.
Yes and no. While tater tots are high in carbs, fat, and sodium, they also contain good amounts of potassium, fiber, calcium, and vitamin C. As with most foods, these are best enjoyed in moderation.
A serving is about 12-15 tots depending on the size you make yours.
Yes! This recipe is naturally gluten free!
You sure can! In fact, I have a recipe for air fryer tater tots you can follow!
Yes, this recipe is naturally vegan!
The secret is to cook them for a little bit longer than you would think. This allows the outside to dry out a little, which makes them crispier!
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, until warmed through and crispy.
How to Freeze
These can be frozen both before and after frying.
To freeze tots before frying , simply shape them into tots, spread them out in a single layer on a parchment-lined baking sheet, and freeze for 1-2 hours, until solid. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Fry directly from frozen, adding a few extra minutes to the final fry time.
To freeze fried tots , spread them out in a single layer on a parchment-lined baking sheet and freeze for 1-2 hours, until solid. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen in a 400°F oven for about 5 minutes, or until warmed through and crispy.
Serving Suggestions
Homemade or not, these tots are the perfect side dish for any of your favorite burger recipes or sandwiches. They’re a staple for kid-friendly dinners , because they can be served along with Instant Pot Mac and cheese , baked chicken nuggets , or classic grilled cheese .
Whether you serve these with dinner, as an appetizer, or on game day, don’t forget to add a few dipping sauces. These taste great with honey mustard , BBQ sauce , fry sauce , or creamy ranch .
Ingredients1x2x3x
- ▢ 2 pounds Russet potatoes peeled and cut into 2-inch chunks
- ▢ 1 tablespoon cornstarch
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ 1 quart vegetable oil for frying
- ▢ 2 tablespoons chopped fresh parsley optional, for garnish
Video
Instructions
- Place the potatoes in a Dutch oven or large pot and cover with water. Place over medium-high heat and bring to a boil. Reduce the heat to simmer and cook until the potatoes are barely fork tender, 6-10 minutes. 2 pounds Russet potatoes
- Drain the potatoes in a colander, then transfer them to a clean kitchen cloth in a single layer to dry.
- Once the potatoes are cool, transfer half of the potatoes to a food processor. Pulse until the potatoes are chopped into ¼ inch to ⅛ inch pieces. Transfer to a bowl and repeat with the remaining potatoes.
- Gently fold in the cornstarch, garlic powder, onion powder, salt, and pepper. 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder
- Form the potatoes into 1-inch long logs and place them on a parchment-lined baking sheet.
- Heat the oil in a Dutch oven or large pot until it reaches 350°F. Fry the tater tots in batches, being careful not to crowd the pot, until golden brown, about 3-5 minutes. Transfer the tots to a paper towel lined sheet pan to cool. 1 quart vegetable oil
- Sprinkle with extra salt, parsley, and serve! 2 tablespoons chopped fresh parsley
Equipment
- Dutch Oven
- Food Processor
- Baking Sheet
- Deep Frying Thermometer
Becky’s Tips
- In step 1, start timing the potatoes after the water boils.
- Take care not to overcook the potatoes in step 1; otherwise, you’ll end up with mushy tots. You want them just fork tender, not falling apart.
- If you don’t have a food processor, you can grate the potato pieces on a box grater.
- You can use a cookie scoop or tablespoon to ensure your tots are uniform in size. Mine are about 1 ½ tablespoons each.
- When frying the tots in batches, make sure the oil returns to 350°F before adding more tots.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Tater Tot Recipes We Love
- Air Fryer Tater Tots
- Bacon Wrapped Tater Tots
- Cheesy Tater Tot Casserole
- Mexican Tater Tot Casserole
- Loaded Tater Tots
Tater Tots Recipe
Equipment
- Dutch Oven
- Food Processor
- Baking Sheet
- Deep Frying Thermometer
Ingredients
- 2 pounds Russet potatoes peeled and cut into 2-inch chunks
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 quart vegetable oil for frying
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Place the potatoes in a Dutch oven or large pot and cover with water. Place over medium-high heat and bring to a boil. Reduce the heat to simmer and cook until the potatoes are barely fork tender, 6-10 minutes. 2 pounds Russet potatoes
- Drain the potatoes in a colander, then transfer them to a clean kitchen cloth in a single layer to dry.
- Once the potatoes are cool, transfer half of the potatoes to a food processor. Pulse until the potatoes are chopped into ¼ inch to ⅛ inch pieces. Transfer to a bowl and repeat with the remaining potatoes.
- Gently fold in the cornstarch, garlic powder, onion powder, salt, and pepper. 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder
- Form the potatoes into 1-inch long logs and place them on a parchment-lined baking sheet.
- Heat the oil in a Dutch oven or large pot until it reaches 350°F. Fry the tater tots in batches, being careful not to crowd the pot, until golden brown, about 3-5 minutes. Transfer the tots to a paper towel lined sheet pan to cool. 1 quart vegetable oil
- Sprinkle with extra salt, parsley, and serve! 2 tablespoons chopped fresh parsley
Video
Notes
- In step 1, start timing the potatoes after the water boils.
- Take care not to overcook the potatoes in step 1; otherwise, you’ll end up with mushy tots. You want them just fork tender, not falling apart.
- If you don’t have a food processor, you can grate the potato pieces on a box grater.
- You can use a cookie scoop or tablespoon to ensure your tots are uniform in size. Mine are about 1 ½ tablespoons each.
- When frying the tots in batches, make sure the oil returns to 350°F before adding more tots.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
