These crunchy bites of goodness are called potato gems in my vintage cookbooks but most of us know them as tater tots! Making these crispy, salty mouthfulls of goodness is easier than you might think.
Table of Contents
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🗝️ Key takeaways
- Homemade tater tots are easy to make with simple ingredients and are even better than the store-bought kind.
- Perfect side dish with hamburgers or fried fish.
- Once you get the hang of it there are thousands of variations you can make - enjoy!
So why would anyone go to all of the trouble of making tater tots from scratch?
Well, because they are so easy, you can create endless variations (bacon tots, anyone?), and they even freeze well!
Best of all - you'll love the flavor! I LOVE them with this Jezebel Sauce or Red Robin copycat campfire sauce instead of catsup.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full recipe in the green recipe card (printable) at the bottom of the page.
📖 Variations
*You can use vegetable oil instead of peanut oil. Peanut oil is my preference and we don't have allergies.
Not only is this homemade tater tot recipe easy but you can tweak it to your heart's content. Make sure whatever you add is chopped finely.
For example, you can add:
- Cheddar cheese
- Onion
- Jalapeno
- Poblano
- Habenero
- Cilantro
- Chives
- Cheese (really any kind you like)
- Ranch dressing mix (the powdered kind)
- Add a little garlic powder or onion powder
- Taco seasoning
- Bacon
- Crab
- Shrimp
- Chopped BBQ (very small amounts)
- Make them with sweet potatoes or yams for sweet potato tots
OK — You get what I am saying, right? Experiment with your homemade version, y'all. How can you go wrong with potatoes as the base?
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Parboil the potatoes.
Shred potatoes and add all-purpose flour, salt, black pepper, and onions.
Form shredded potatoes mixture into tater tot shapes and add to hot oil.
Fry until golden then place on a baking tray or sheet pan covered with paper towels to drain excess oil.
🤫 My tips for shaping tater tots -
If there is any trick at all to make these tater tots it is in the shaping.
You can coarsely rough chop the potatoes in your food processor or grate them on the big holes in your grater.
I think the grater works better and gives the texture I like but try both to see what you want to do.
If you mash the mixture together too firmly you end up with the wrong texture.
If it is not shaped firmly enough you end up with something that is flat or crumbles.
I found that gently shaping about 1 ½ teaspoons of the mixture into a log was just about right.
It took me about 5 tries to get the hang of it so be patient.
🍴 Equipment
- deep fryer or large pot
- instant-read thermometer
- box grater or food processor with a grating plate
- large bowl for mixing
- slotted spoon for removing your tots from the hot oil
You can find these and more at Restless Chipotle Kitchen Basics Shop on Amazon.
🥫 How to store leftovers
These easy homemade tater tots are best when they are fresh out of the deep fryer! If you have leftovers, let cool to room temperature before refrigerating in an airtight container or covered with plastic wrap.
Like their commercial counterparts, tater tots freeze well for several months when stored in an airtight container or freezer bag. I prefer to fry them before freezing but freezing them uncooked would likely be fine.
To reheat:
You can reheat frozen tots in a 400F degree oven for about 10 minutes. Watch them carefully!
Marye's Tip
Important: Once you put the tots in the oil don't move them around until they start to get golden brown. If they are jostled too much before they've had a chance to cook they will fall apart.
💭 Things to know
This homemade tater-tots recipe is one of our favorites. It's so easy to make and I love creating as many variations as I can think up!
Here are some tips that will help ensure your success.
- Use russet potatoes - they have more starch and will stick together better.
- Don't forget to parboil the potatoes but don't overcook them. You want them slightly softened but still very firm.
- Grate them gently after you parboil them - you don't want them mushy.
- If you are adding other ingredients, do so sparingly - 1 tablespoon per cup of potatoes is about right.
- You can use flour, cornstarch, or potato starch as a binder, but go easy on it.
- Chill the tater tots in the freezer for 15-30 minutes before frying if you have time.
- Use peanut oil unless someone has an allergy - it just fries better.
- Make sure your oil is new and not rancid, and definitely don't reuse oil more than once.
- Use an electric deep fryer to keep the temperature even.
- Don't overcrowd the fryer. It brings the temperature of the oil down too low. Try to keep the oil at a constant 355F-360F.
- If they seem too wet you might try making them with powdered dried onion or powdered garlic instead of fresh.
👩🍳 FAQs
Either should be fine. I always freeze them after frying.
Russets, hands down! You want a very starchy potato.
Add a little more flour and let them stand a little longer until they are gluey.... you might also chill them for awhile after shaping but before frying.
It makes them too mushy and doesn't work as well.
It can be refrigerated for 24 hours but you run the risk of the potatoes turning blackish. I don't recommend it.
📚 Related recipes
📞 The last word
I love this homemade tater tots recipe more than French fries - and if you know me you know that's saying a lot! It's an easy recipe that's perfect with just a little seasoned salt and your favorite dip on the side.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Homemade Tater Tots
Print Pin Recipe Save Recipe Rate RecipeIngredients
Instructions
- Cut the potatoes in fourths and parboil them in a generous amount of water to cover.
- Allow to cool, at least to the point you can handle them.
- Grate them on the big holes of your grater.
- Gently place them in a bowl.
- Add the flour, salt, pepper, and onion and mix gently.
- Let stand for about 5 minutes.
- Heat the oil up to 355-360F
- Use 1 ½ teaspoons potato mixture for each tot.
- Shape the potato mixture gently until it is in the shape of a tater tot.
- Fry, a few at a time, in the hot oil just until they are golden brown.
- Drain on absorbent paper.
Air Fryer
- Be sure to chill them first. You can also cook them from frozen.
- Spray lightly with olive oil.
- Preheat air fryer to 400℉.
- Place them in the air fryer basket in a single layer so that the sides don't touch.
- Cook for about 10 minutes or until golden, gently turning after about 6 minutes.
Notes
- Grate them gently after you parboil them - you don't want them mushy.
- If you are adding other ingredients do so sparingly - 1 tablespoon per cup of potatoes is about right.
- You can use flour, cornstarch, or potato starch as a binder but go easy on it.
- Use peanut oil unless someone has an allergy - it just fries better.
- Make sure your oil is new and not rancid, and definitely don't reuse oil more than once.
- Never overcrowd the fryer.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published October 13, 2013. Last updated April 26, 2024 for better images, more information, and editorial improvements.
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Georgianne says
I used Russett potatoes. I didn’t see anything in the actual recipe instructions about drying the potatoes out after grating. I also read that your had to be careful not to squeeze the formed tatar tots too much…they had to be just right…I see in a response you told someone they needed to be firm….mine were in between.
Georgianne says
This was a disaster for me. I made them to surprise my husband on Labor Day to have with the hamburgers…
I tried some in the deep fryer…they started falling apart. I tried a skillet and that didn’t work. I tried the oven…and while they got Krispy on outside but soft inside….very sad. I did have them in the freezer a bit longer waiting on his burgers. I just wanted to cry. I don’t know if I have it in me to try it again. I love all your other recipes …I guess I just couldn’t get this right. Sadly my efforts were not appreciated. I thought this would be good because he is diabetic and can’t have anything with preservatives or fillers. I make most of the stuff he can eat..I.e. spaghetti, bagels, bread etc.
Shaheen says
I recently tried making homemade tater tots, and I must say, it was a delightful culinary adventure.
TheresaJ says
At what point should I be freezing these? Before or after frying?
Marye says
I freeze them after.
Charlie says
Could these be done in the air-fryer?
Temp. and time, please.
Marye says
I've never done them that way but I am sure they could.
Kate says
I followed the recipe as it says and let me say this didn't come out as I thought it would. My tator tots just fell apart when I was frying them.
Marye says
What type of potatoes did you use? Sometimes that can make a difference. Also the potatoes need to be parboiled, drained well, and formed firmly before frying.
Lori Loree says
I live in PV Mexico, so we don't have tator tots, but I sure miss them. Can't wait to try & devour this recipe. I hope our potatoes work here. They are very starchy so might need a bit of modifications.
Marye Audet says
Let me know how they work. 🙂
Shelley Anderson says
It's in the recipe.
Shelley Anderson says
I've heard using a ricer gets the nice fluffiness you want. I want to make these but still haven't. I love tater tots.
Marye Audet says
Yep, that would probably work really well!
Scott says
Mine fell apart too. I was sceptical only using a small amount of flour as a binder. Using an egg makes more sense. That's what I did to save the rest of the batch.
Marye Audet says
I am not sure why some people have made them successfully and others have not. I suspect it may be a difference in potatoes and/or not drying the potatoes enough. I am sorry it didn't work for you.
Leslie says
I put foil in a cake pan and put it in the freezer for about 40 minutes then lifted it out with the foil and cut the tots. They were much easier to work with that way! Also, using a thermometer and keeping the oil in the 355 - 360 range is key. Also, do not try to move the tots in the oil until they are starting to brown. They'll fall apart if you disturb them too soon. Finally...this recipe ROCKS! Thanks!
Marye Audet says
That is brilliant, Leslie!
Lynn Perkins says
Has anyone tried leaving the peelings on?
Marye Audet says
Not that I know of ... it should work fine.
Julie says
I'm wondering if maybe the people that had trouble with the tots falling apart, maybe didn't cook the potatoes long enough to get them to the starchy consistency to help them bind together better. I 've made these a few times and the consistency of the potato is important.
Marye says
could be. 🙂
Brook says
Can the mixture be refrigerated? If so for how long? Made a little to much and don't really want it all right now.
Marye Audet says
It might darken up, Brook. I am not sure, I've never done it.
Lydia says
Really good, Marye! Little sticky though.
Marye Audet says
🙂 thanks.
Yannik says
It is a good and simple recipe. I can't say much about the taste because I still see improvements in my work after the first try, but the direction is good.
I personally won't cut the potatoes in quarters next time though, because it's nasty grating all these small pieces and I also have to watch my fingers all the time.
Thanks for sharing this!
Giovanna says
This is a great "blank canvas" recipe. You can do so much with these to personalize them. I followed the recipe exactly and they were perfect, didn't fall apart. Thanks for sharing.
Jackie BB says
Wait -- I was impressed until I saw the suggestion, after makin' them whole and pure at home, to add a bunch of chemicals in powdered salad dressing. ? Something wrong with that picture!
Marye Audet says
Not if it's homemade... which mine is. And a lot of people do use convenience foods. Nothing wrong with this picture at all. 🙂
Brett says
Have you ever tried grating raw potatoes then boil, then season and shape?
Marye Audet says
It makes them too mushy in my opinion
gretchen s mclaurin says
My totally fell apart! Any tips on how to avoid this?
Marye Audet says
Hmmm... add a little more flour and let them stand a litte longer until they are gluey.... you might also refrigerate them for awhile before frying.
Tamara says
What type of potato is best? Russet, yellow...?
Russet is best for making fries, but I'm just curious if you've had great results with a particular potato. Thanks!
Marye Audet says
I usually use russet. 🙂
Lance Miller says
I'm so sick of the simplest things in the store, even frozen potatoes, having all kinds of fillers / chemicals that if refused to buy store bought Tater Tots & decided to make my own & freeze them.
Thanks for posting this recipe.
Michelle says
When you freeze them, is that before or after you fry them? I assume it's after they're fried, but I want to be sure. 🙂 From frozen, do you just bake in the oven as you would standard tater tots? I love tots, but hate the price and ingredient list.
Marye Audet says
After. 🙂 Be sure to drain them well. Then, yes... bake just the same as commercial ones.
Sally T. says
Wow these look so good and they would be GF 😉