Don't Buy Tater Tots, Make These Instead!

Select Mee potatoes for the best moisture and starch balance.

Peel the potatoes and place them in a bowl of cold water to prevent discoloration.

Bring a large pot of salted water to a boil.

Once boiling, add the peeled potatoes and cook for 8 to 10 minutes until the outer layer is cooked but the inside is still firm.

Remove the potatoes from the water and lay them out on a baking sheet to cool completely for at least 30 minutes.

Grate the cooled potatoes using a cheese grater with large holes over a sheet tray.

Chop and mix the grated potatoes with a dough scraper until you have smaller, somewhat even shreds without turning them into mashed potatoes.

Weigh the grated potatoes and add 1% salt (1g for every 100g of potatoes), 0.5% MSG, 0.5% garlic powder, 0.5% onion powder, and 5% potato starch or corn starch.

Mix everything thoroughly until you have a cohesive mass.

Oil your hands or wear oiled gloves to prevent sticking.

Take a small portion of the potato mixture (about half the size of a ping-pong ball) and roll it into a rough ball, then shape it into a small barrel-shaped tot.

Repeat the shaping process for all the tater tots, ensuring they are roughly the same size for even cooking.

Heat oil in a deep fryer or heavy pot to about 170 to 180°C.

Carefully place the tater tots in the hot oil using a spoon to avoid splattering, being careful not to overcrowd the fryer.

Fry the tots until they are deeply golden brown and crispy, or fry until slightly golden, cool completely, freeze for a few hours, and then reheat for extra crispiness.

For an extreme version, press the formed tots flat before frying until deeply golden brown.

Equipment Needed

Spice Level:

Dietary