Crunchy And Delicious Homemade Tater Tots Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornstarch can help bind the mixture.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier with a better omega-3 profile.

Wash and peel 4 Idaho potatoes.

Place the potatoes in a pot with cold water and season the water with salt.

Bring the pot to a boil, then reduce the heat to medium and cook for 4 minutes.

Remove the potatoes from the pot and cool them on a sheet pan for about 10 to 15 minutes.

Grate the cooled potatoes using a box grater and transfer them to a bowl.

Add 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of oregano, 0.5 teaspoon of dry dill weed, 2 tablespoons of all-purpose flour, salt, and freshly ground black pepper to the grated potatoes and mix until slightly sticky.

Flour your hands and the working surface, then take some of the potato mixture and roll it into strings.

Cut the rolled mixture into approximately 1-inch pieces to shape the Tater tots into cylindrical shapes.

Place the shaped Tater tots on a floured sheet pan.

If not cooking all at once, freeze the Tater tots in a Ziploc bag for later use.

Freeze the shaped Tater tots for about 15 to 20 minutes until they harden.

Heat vegetable oil in a pot to 350°F.

Fry the Tater tots in batches for approximately 2-3 minutes until golden brown.

Remove the Tater tots from the oil and place them on a sheet pan.

Double fry the Tater tots for extra crispiness, ensuring the oil is still at 350°F.

Transfer the fried Tater tots to a bowl lined with paper towels to absorb excess oil and discard the paper towels.

Season the Tater tots with freshly chopped parsley and serve with ketchup, mayo, or honey mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens