Introduction

Crispy Golden Tater Tots are a delightful homemade twist on a classic snack, offering crunchy outsides and tender, flavorful insides. This recipe uses simple ingredients and a straightforward process to create tots that rival any store-bought version.

A close-up of many small, golden-brown tater tots with a crispy texture scattered on a white marbled surface. The tots are slightly uneven in shape, showing bits of green herbs mixed inside. Bright green parsley leaves are placed around the tots for decoration. On the right side, there is a small white bowl filled with thick red ketchup that has a glossy surface. One tot in the center is topped with a small parsley leaf, making it stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lb russet potatoes, peeled and cut into 1-inch chunks
1 tbsp cornstarch

¾ tsp fine sea salt
½ tsp onion powder

Fresh ground black pepper, to taste
⅓ cup (28g) finely grated cheddar cheese (optional)

2 tbsp finely minced fresh parsley (optional)
2 tbsp light-flavored oil (avocado or vegetable), divided

Instructions

Step 1: Preheat the oven to 400°F (204°C), using convection if available. Line a baking sheet with foil, a silicone mat, or parchment paper. Drizzle 1 tablespoon of oil over the lined sheet.

Step 2: Peel and cut the potatoes into 1-inch chunks. Submerge them in a large bowl of cold water, agitate gently for 15 seconds, then drain in a colander for 1 minute.
Step 3: Transfer the drained potatoes into a food processor and pulse until broken into small pieces, avoiding overprocessing. Remove any large chunks and finely chop them by hand.
Step 4: Wrap the potato bits in a clean dishcloth and squeeze firmly to remove as much liquid as possible. Discard the liquid.

Step 5: Place the potato bits in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave for an additional 30 seconds. Stir again and let cool for 3 to 4 minutes.
Step 6: Add the salt, onion powder, cornstarch, parsley, cheddar cheese (if using), and freshly ground black pepper to the potatoes. Stir gently until the mixture is sticky and well combined.
Step 7: With damp fingers, form the mixture into cylinders about ¾-inch wide and 1-inch long. Arrange the tots on the prepared baking sheet. Keep your hands slightly wet to prevent sticking.

Step 8: Drizzle the remaining 1 tablespoon of oil over the tots. Bake for about 12 minutes, until the bottoms are golden brown.
Step 9: Carefully flip each tot using two forks, loosening any that stick. Bake for another 12 to 15 minutes until the second side is deep golden and crisp.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or garlic powder to the seasoning mix.

If you prefer a cheesier tot, increase the cheddar cheese slightly or use a sharp variety for bold taste.
To keep hands from sticking when shaping tots, keep a bowl of cold water nearby to dip your fingers in.
Use parchment paper for easier cleanup, but a silicone mat also helps prevent sticking without the need for extra oil.

Storage

Store any leftover tater tots in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10 minutes or until hot and crispy again. Avoid microwaving, as this will make them soggy.

How to Serve

A close-up view of a pile of golden brown, crispy fried bites with visible bits of green herbs and cooked rice inside. The treats have a slightly uneven crispy texture with some browned spots, arranged closely together on a white marbled surface. On the left, there is a clear glass cup filled with thick, shiny reddish-brown sauce. Small green parsley leaves are scattered on top of the fried bites, adding a touch of fresh color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes are best for crispy tots due to their high starch content. Waxy potatoes like red or Yukon gold can work but may yield softer results.

Can I freeze these homemade tater tots?

Yes, freeze the shaped tots on a baking sheet until firm, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.