Introduction

Homemade tater tots are a crispy, golden snack that brings a nostalgic comfort to any meal. Made from simple ingredients like potatoes and onions, they’re easy to prepare and taste far better than store-bought versions. Whether fried or air-fried, these tots make a perfect side or appetizer.

A basket lined with white parchment paper holds about 20 golden-brown tater tots with a crispy texture and diced green onions sprinkled on top; to the side inside the basket is a small white bowl filled with smooth, bright red ketchup. The basket is placed on a white marbled surface next to a black slotted spatula and a white cloth with turquoise stripes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds potatoes
1/2 tablespoon flour

1/2 teaspoon salt
Pinch of pepper

2 tablespoons finely chopped onions
Oil for frying (peanut oil preferred)

Instructions

Step 1: Cut the potatoes into fourths and parboil them in enough water to cover until just tender.
Step 2: Allow the potatoes to cool until you can handle them comfortably.
Step 3: Grate the cooled potatoes using the large holes of a grater and place them gently into a bowl.

Step 4: Add the flour, salt, pepper, and finely chopped onions to the grated potatoes and mix gently to combine.
Step 5: Let the mixture stand for about 5 minutes to allow the ingredients to meld.
Step 6: Heat oil to 355-360°F (180-182°C) if frying.

Step 7: Scoop about 1 1/2 teaspoons of the potato mixture for each tot and shape gently into small cylinders.
Step 8: Fry a few tots at a time in the hot oil until golden brown and crisp.
Step 9: Drain the fried tots on absorbent paper to remove excess oil.

Step 10: For air frying, chill the shaped tots first or cook them from frozen.
Step 11: Lightly spray the tots with olive oil and preheat the air fryer to 400°F (204°C).
Step 12: Place the tots in a single layer in the air fryer basket, ensuring they do not touch each other.

Step 13: Cook for about 10 minutes, turning gently after 6 minutes, until golden and crispy.

Tips & Variations

Use russet potatoes for the best texture and crispiness.
To avoid sogginess, make sure to let the grated potatoes drain or pat them dry before mixing.

Add finely chopped herbs like parsley or chives for extra flavor.
Substitute the onions with garlic powder if you prefer a milder taste.
For a gluten-free option, omit the flour or use a gluten-free flour substitute.

Storage

Store leftover tater tots in an airtight container in the refrigerator for up to 3 days. To reheat, bake or air-fry at 375°F (190°C) until warmed through and crisp again. Avoid microwaving, as it can make them soggy.

How to Serve

A close-up view of small, golden-brown crispy tater tots with a textured, crunchy surface and some green herb bits sprinkled on top, piled inside a white basket lined with white parchment paper, accompanied by a side cup filled with thick red ketchup, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the potato mixture ahead of time?

Yes, you can prepare the mixture and shape the tots, then refrigerate them for a few hours before frying or air frying. For best results, chill well so they hold their shape.

What oil is best for frying tater tots?

Peanut oil is preferred because it has a high smoke point and neutral flavor, but vegetable oil or canola oil also work well.