If there’s anything that can spark instant joy at the dinner table, it’s a heaping bowl of Homemade Tater Tots. These crispy-on-the-outside, fluffy-on-the-inside little bites are everything we love about classic comfort food—only better, because you made them yourself! With a handful of humble pantry staples and a straightforward technique, you’ll be dunking golden tots into your favorite dips in under an hour. The best part? Homemade Tater Tots are endlessly versatile, so you can serve them as a snack, side, or even as the star of your next get-together. Let’s get frying (or baking) and transform your potatoes into something truly unforgettable!
Ingredients You’ll Need
The beauty of this recipe is all in its simplicity. Each ingredient is handpicked for the big flavor and satisfying texture it brings to the table, ensuring every Homemade Tater Tot is just right—golden, crisp, and packed with personality.
- Russet potatoes (2 pounds, peeled): High in starch and low in moisture, these potatoes are perfect for achieving fluffy centers and crispy edges.
- Salt (1 teaspoon): Essential for bringing out the earthy, comforting taste of the potatoes.
- Black pepper (½ teaspoon): A subtle kick that makes every bite pop.
- Garlic powder (½ teaspoon): Adds just the right hint of savory depth to round out the flavor.
- All-purpose flour (2 tablespoons): Helps bind the potato mixture, ensuring tots hold together in the skillet or oven.
- Cornstarch (1 tablespoon): Gives the tots that signature light crispness you crave.
- Egg (1): The magic glue that keeps everything cohesive and helps create the perfect tot texture.
- Panko breadcrumbs (1 cup, optional for extra crunch): Rolling your tots in panko before cooking gives them an ultra-crunchy shell that’s irresistible.
- Vegetable oil (for frying or spraying): Ensures a crispy golden hue whether you’re frying or baking your tots.
How to Make Homemade Tater Tots
Step 1: Parboil the Potatoes
Start by bringing a large pot of water to a rolling boil. Add your peeled russet potatoes and let them cook for just 6 to 7 minutes. This step softens the potatoes slightly without fully cooking them, setting you up for that perfect tot texture where the inside is lush and fluffy. Drain the potatoes well and let them cool completely—it makes them much easier to handle and grate.
Step 2: Grate and Mix
Once your potatoes are cool to the touch, use a box grater to grate them into airy shreds. Place all the grated potato in a large mixing bowl, then sprinkle in the salt, pepper, garlic powder, flour, cornstarch, and finally crack in the egg. Mix everything thoroughly so each shred gets evenly seasoned and combined—this is the moment your Homemade Tater Tots start coming to life!
Step 3: Shape the Tots
Scoop about a tablespoon of mixture at a time and gently shape it into those classic little cylinders using your hands. If you’re opting for extra crunch (and I highly recommend it), roll each one in panko breadcrumbs before setting aside. These tots are sturdy but tender, so take care not to squeeze too tightly.
Step 4: Fry or Bake
If you want classic, diner-style goodness, heat about 2 inches of vegetable oil in a deep skillet over medium heat. Fry the tater tots in batches, turning as needed, until gorgeously golden and crisp—usually just 3 to 4 minutes per batch. For a lighter approach, preheat your oven to 425°F (220°C), line a baking sheet, arrange the shaped tots, spray lightly with oil, and bake for 20 to 25 minutes, flipping halfway through. Either way, the result is pure potato bliss.
Step 5: Drain and Enjoy
Once cooked, let the tater tots drain briefly on paper towels to nix any excess oil. They’re ready to serve piping hot—get your favorite sauces and dig in!
How to Serve Homemade Tater Tots
Garnishes
Every tray of Homemade Tater Tots deserves a finishing flourish. Sprinkle on a pinch of flaky sea salt or freshly chopped herbs like parsley or chives right after cooking. If you’re feeling bold, dust them with grated Parmesan or smoked paprika for a little extra wow factor.
Side Dishes
Homemade Tater Tots are mighty on their own, but they also pair beautifully with burgers, sandwiches, grilled cheese, or as a satisfying companion to scrambled eggs at brunch. Their comforting flavor makes them a hit wherever you need a crowd-pleasing side.
Creative Ways to Present
You can get playful and pile your tots into a “totchos” skillet, drizzle with cheese sauce, jalapeños, and scallions for an irresistible game-day snack. Serve them in paper cones for parties or stack them high with a side of homemade dipping sauces for an impressive appetizer platter.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Homemade Tater Tots (I doubt you will!), let them cool to room temperature before placing them in an airtight container in the fridge. They’ll keep their charm and flavor for up to three days.
Freezing
One of my favorite tricks is to freeze the shaped but uncooked tater tots on a baking sheet until solid, then transfer them to a freezer bag. Stash them in the freezer for up to two months. There’s nothing quite like having a stash of Homemade Tater Tots ready for a crispy midnight snack or fast weeknight side.
Reheating
To bring those tots back to their crispy, golden glory, arrange them on a baking sheet and reheat in a hot oven (about 400°F) for 10 minutes. If reheating from frozen, just add a couple more minutes—they’ll be as irresistible as when you first made them.
FAQs
Can I use a different type Side Dish, Snack
Russet potatoes are ideal because of their high starch content, which helps with crispiness. However, Yukon Golds can work in a pinch, though you might find the tots slightly softer inside.
Is it necessary to use panko breadcrumbs?
Not at all! Panko is totally optional—your Homemade Tater Tots will still turn out crispy and delicious without it, but if you love that extra crunch, don’t skip it.
Can I bake instead of fry for fewer calories?
Absolutely! Baking at a high temperature with a good spritz of oil gives fantastic results. You’ll get wonderfully crispy tots with a fraction of the oil compared to frying.
How can I add more flavor to the Homemade Tater Tots?
Try mixing in some shredded cheese, finely chopped herbs, or even a pinch of smoked paprika right into the potato mixture. The possibilities for customizing are almost endless.
How do I keep my tater tots from falling apart?
Be sure to parboil the potatoes as directed and mix the ingredients thoroughly, especially the egg—it’s the binder that holds everything together. Also, shape the tots gently but firmly without overpacking them.
Final Thoughts
There’s something truly special about making a batch of Homemade Tater Tots from scratch—it’s comfort food with a personal touch. Whether you’re frying for nostalgia or baking for a lighter treat, you’ll be amazed at how quickly they disappear. Give them a try and share the joy (but maybe make a double batch, just in case)!
Print
Homemade Tater Tots Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish, Snack
- Method: Frying, Baking
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make delicious homemade tater tots that are crispy on the outside and fluffy on the inside. These golden nuggets of potato goodness are perfect as a side dish or a snack.
Ingredients
Potato Mixture:
- 2 pounds russet potatoes, peeled
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 egg
Optional for Coating:
- 1 cup panko breadcrumbs
- vegetable oil for frying or spraying
Instructions
- Parboil Potatoes: Boil potatoes for 6–7 minutes until slightly tender. Grate cooled potatoes into a bowl.
- Mix Ingredients: Add salt, pepper, garlic powder, flour, cornstarch, and egg. Combine well.
- Shape Tater Tots: Form small cylinders from the mixture.
- Coat (Optional): Roll tots in panko breadcrumbs.
- Fry or Bake: Fry in oil until golden or bake at 425°F for 20–25 minutes.
Notes
- You can freeze shaped, uncooked tater tots for up to 2 months.
- Add chopped parsley or cheese for extra flavor.
Nutrition
- Serving Size: 6–8 tots
- Calories: 210
- Sugar: 1g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
