Tater Tots Recipe
Make Tater Tots Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tater Tot Batter
For Shaping & Frying
To Serve (optional)
Method
Tater Tot Batter
Prep potatoes
Peel and cut the russet potatoes into quarters. Place in a pot of cold water and bring to a simmer for 6 minutes — not a full boil; you want them slightly softened but not falling apart. Drain immediately and spread potatoes on a baking sheet to steam-dry for 5–10 minutes until surface moisture evaporates.
Grate potatoes
Using the large holes of a box grater or food processor, grate the warm potatoes. Transfer grated potato to a clean dish towel or several layers of paper towel and squeeze out as much liquid as possible. The drier the potato, the crispier the tots.
Make the batter
Place the dried grated potato in a bowl. Add 1 tablespoon flour, 1 teaspoon cornstarch, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, the lightly beaten egg, and 1 tablespoon melted butter. Stir until well combined. If the mixture seems too loose, add up to 1 tablespoon more flour; it should hold together when pressed but not be doughy.
Shaping & Frying
Shape tots
Spread the 1/4 cup flour on a plate. Using a tablespoon or small ice cream scoop, portion heaping tablespoons of the potato mixture. Roll each portion between your palms into an oblong 'tot' shape, then lightly roll in the flour (or optional fine breadcrumbs) to coat. Place shaped tots on a tray lined with parchment. Repeat until all mixture is used. For uniform cooking, make tots about 1 inch wide and 2 inches long.
Heat oil
Pour about 2 cups of oil into a heavy skillet or Dutch oven to reach a 1 to 1.5-inch depth. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of batter — it should sizzle steadily and brown in about 60 seconds.
Fry tots (method A: shallow fry)
Working in batches (do not overcrowd), gently lower 6–8 tots into the hot oil. Fry for 2–3 minutes per side, turning with a slotted spoon or tongs, until golden brown and crisp. Total frying time per batch should be about 4–6 minutes. Transfer to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Keep finished tots warm in a 200°F (95°C) oven while you fry remaining batches.
Alternative: bake or air-fry
To bake: preheat oven to 425°F (220°C). Place shaped tots on a parchment-lined sheet, brush lightly with oil, and bake 18–22 minutes, turning once halfway, until golden and crisp. To air-fry: preheat air fryer to 400°F (200°C), cook in a single layer for 12–15 minutes, shaking or turning halfway, until golden and crisp.
To Serve
Arrange warm tater tots on a platter. Serve with ketchup and sour cream on the side and sprinkle chopped chives over the tots if desired.