How to Make the Best Homemade Tater Tots
- PREP 25min
- COOK 20min
- TOTAL 45min
Skip buying that bag of store-bought tater tots and make this homemade tater tots recipe. To keep things easy and healthier, we bake the tots instead of frying them. A microwave and food processor makes quick work of the potatoes. Shaping the mixture is a little tricky — but with a bowl of cold water next to you, you’ll quickly get the hang of it (see our notes in the recipe). These tots can be made in advance! Check out our tips below for how.
You Will Need
2 tablespoons neutral flavored oil, like grapeseed or canola
1 ½ pounds russet potatoes, peeled and cut into rough 1-inch chunks (2 medium-to-large potatoes)
3/4 teaspoon fine sea salt
1/2 teaspoon onion powder
1 tablespoon cornstarch
1 ounce sharp white cheddar cheese, finely grated (about 1/3 cup)
2 tablespoons finely minced parsley, optional
Fresh ground black pepper
Directions
Prepare Potatoes
Heat oven to 400° Fahrenheit — if you have a convection setting, use it. Line a baking sheet with a silicone baking mat or parchment paper and grease with half of the oil. If you have a nonstick baking sheet, you can use it without lining it first. The tater tots brown best on a silicone mat or unlined, nonstick baking sheet. They may stick to foil or regular baking sheets.
Place the potatoes in a bowl of cold water and agitate for 10 to 15 seconds. Drain in a colander for a minute or two.
Transfer half of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about twenty-five 1-second pulses. Transfer to a clean dish towel and repeat with the remaining potatoes.
Wrap the dish towel around the processed potatoes and squeeze well to remove as much liquid as possible. Discard the liquid and transfer the potatoes to a medium microwave-safe bowl.
Microwave for 1 minute, stir and then microwave for 30 seconds more.
Stir the potatoes — they might be a little sticky — then let them cool for 3 to 4 minutes.
Sprinkle the salt, onion powder, cornstarch, parsley, cheese, and a few grinds of black pepper over the potatoes. Gently mix in to combine. (The mixture will be sticky, a rubber spatula or fork work well).
Bake Tater Tots
Shape the mixture into cylinders about 3/4-inch wide and 1-inch long. Place shaped tater tots onto the oiled baking sheet. The mixture will be a bit sticky. Slightly damp hands can help.
Drizzle the tops of tater tots with the remaining oil, then bake until golden brown on the bottom, about 12 minutes.
Carefully flip each tater tot — using two forks helps to wiggle any tots that are more stuck than others — then bake until the second side is golden brown, another 12 to 15 minutes.
Adam and Joanne's Tips
- Processing the potatoes: Be careful not to over-process potatoes or they will become gummy. If a few large chunks of potatoes remain, remove them and chop them into small pieces with a knife.
- Shaping: Keep a small bowl of water nearby. Occasionally wetting your fingers keeps the mixture from sticking to your fingers and makes shaping easier. Pressing the potatoes into a tablespoon measure helps to portion out each tater tot.
- Make-Ahead: To freeze the tots, follow the recipe through shaping then continue to baking. Instead of baking until both sides are golden brown, underbake them slightly. Transfer to a large plate in a single layer and place in the freezer for at least an hour. Transfer the frozen tots to a freezer-safe bag and store them for up to 3 months. To reheat, heat the oven to 400 degrees F and bake until golden brown.
- Microwave Alternative: If you do not have a microwave, bake the potatoes in a 400°F oven until tender (not mushy or soft), then let them cool. Once cooled, chop into 1-inch chunks, then add them to a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about eight 1-second pulses. Continue with our recipe as written.
- Food Processor Alternative: If you do not have a food processor, use a box grater to grate the potatoes, then continue with our recipe as written. The texture will be slightly different inside the tots, but they will still taste great!
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste