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
Scale
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
