Tater Tots
Ingredients
- 2 pounds russet potatoes (~4.5 medium russet potatos)
- 1 1/2 teaspoons kosher salt
- 1 teaspoons onion powder
- 1/2 teaspoons garlic powder
- 1/2 teaspoons ground black pepper
- 2 tablespoons cornstarch
- 2 quarts vegetable oil
Instructions
1. Place the potatoes in a pot and cover with cold water by 1 inch. Bring to a gentle simmer over medium heat and cook until the exteriors are just tender but the centers are still firm when pierced, 8–10 minutes.
2. Drain the potatoes well, return them to the empty pot to steam off moisture for 5 minutes, then spread on a sheet pan and cool until no longer warm to the touch, 20–30 minutes.
3. Peel the cooled potatoes and grate them on the large holes of a box grater into a large bowl.
4. Add the kosher salt, onion powder, garlic powder, ground black pepper, and cornstarch. Toss and gently fold until evenly seasoned and the mixture clumps and holds together when squeezed.
5. Scoop 1 tablespoon portions and press each firmly into a compact cylinder about 1 inch long. Set the shaped tots on a parchment-lined sheet pan.
6. Heat the vegetable oil in a deep, heavy pot to 350°F (175°C). Maintain the temperature between 340–355°F during frying.
7. Fry the tots in batches without crowding until deep golden and crisp, 3–4 minutes per batch, turning occasionally. Drain on a wire rack or paper towels.
8. Serve hot and crisp, within a few minutes of frying.
Tater Tots are bite-size cylinders of shredded potato that fry up with a craggy, deeply crisp exterior and a tender, almost creamy interior. They deliver concentrated potato flavor accented by subtle onion-garlic notes, making them an addictive side for burgers, hot dogs, and diner-style plates. Their ridged surface maximizes crunch and dipping potential, so they pair naturally with ketchup, ranch, or fry sauce.
Created in mid-20th-century America, Tater Tots were developed by potato processors looking to use leftover slivers from french fry production. The name is trademarked, but the style has become a generic American staple found in cafeterias, school lunches, and gastropubs. Over time, homemade versions have recreated the signature texture by parcooking, grating, and binding potatoes before frying to mimic the original extruded product.