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These crispy, golden-baked tater tots are a perfect homemade snack or side dish that skips frying but still delivers on crunch. Using simple ingredients like russet potatoes and cornstarch, you get that classic tot texture with a little cheesy twist if you like. They come together with a food processor and microwave for ease, making them great for a busy kitchen while still feeling special.
I remember making these on a weekend when the kids were home hungry after sports practice. They devoured them so fast, asking if I could make them every week. Homemade really does taste better, especially when everyone loves the result.
Ingredients
- Russet potatoes: chosen for their ideal starchy texture that crisps up beautifully
- Cornstarch: keeps extra moisture at bay, allowing for a crunchy finish in the oven
- Light flavored oil: like avocado or vegetable for a neutral taste and good roasting
- Fine sea salt: essential for seasoning to bring out the potato flavor
- Onion powder: adds subtle depth without overpowering
- Fresh ground black pepper: brightens the taste with gentle heat
- Finely grated cheddar cheese: optional, but adds melty richness and boosts flavor
- Fresh parsley, minced: optional for a fresh herb note and a pop of color
Step-by-Step Instructions
- Prep the Oven and Tools:
- Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celsius. Use convection if available for extra crispness. Line a baking sheet with foil, parchment paper, or a silicone mat. Drizzle with one tablespoon of oil to keep tots from sticking. Have a large bowl of cold water ready.
- Soak the Potatoes:
- Peel the russet potatoes and cut them into roughly one-inch chunks. Put them straight into the cold water and swish them gently for about 15 seconds. This rinse removes excess starch, preventing gummy tots. Drain the water after one minute.
- Chop Potatoes into Small Bits:
- Place the potato chunks into a food processor and pulse until broken into small pieces but not pureed. A few larger chunks can be removed and chopped by hand. Transfer the chopped potatoes to a clean kitchen towel.
- Remove Excess Moisture:
- Wrap the towel around the potatoes and squeeze firmly to press out as much water as possible. This step is critical for crispy tots and avoiding sogginess. Discard the liquid.
- Partially Cook the Potatoes:
- Microwave the soggy potato bits for one minute, stir, then microwave for another 30 seconds. This softens the potatoes just enough without losing the firm texture needed for shaping. Allow them to cool for several minutes.
- Season the Potato Mix:
- Add salt, onion powder, cornstarch, black pepper, shredded cheddar cheese, and parsley if using. Gently fold everything together. The mixture will feel sticky, so use a rubber spatula or fork to combine well without mashing.
- Shape the Tater Tots:
- Keep a small bowl of cold water nearby to wet your fingers and make shaping easier. Form the mixture into small cylinders about three-quarters of an inch wide and one inch long. Place the formed tots on the oiled baking sheet with some space between.
- Bake Until Golden:
- Drizzle the remaining oil over the tops of the tots, then bake for about 12 minutes until the bottoms are golden brown. Carefully flip each tot using two forks and bake for another 12 to 15 minutes until the other side is also golden and crisp.
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I always look forward to adding cheddar cheese and fresh parsley to this recipe because it turns the simple tots into something extra special. One family night, the kids insisted on making the entire batch disappear before dinner. It’s my favorite reminder of how simple ingredients and care can win hearts around the table.
Storage Tips
Once cooled, leftover tater tots store well in the fridge for up to three days. Reheat them in a preheated oven or toaster oven to maintain crispiness. For longer storage, freeze after slight underbaking and reheat straight from the freezer to keep their texture perfect.
Ingredient Substitutions
If you do not have a food processor, grate the potatoes using a box grater and follow the rest of the steps as written. Cheddar cheese can be swapped for mozzarella or omitted entirely if preferred. Parsley can be replaced with chives or omitted if you want to keep it simple.
Serving Suggestions
Serve your tater tots with classic ketchup or try dipping them in garlic aioli, creamy honey mustard, or fry sauce for a fun twist. They make a great side for burgers, sandwiches, or even a fun crunchy salad topper.
Cultural Context
Tater tots originated in the mid-20th century in the United States as a creative way to use leftover grated potatoes. Their simple, comforting flavor has made them a nostalgic favorite for many American families and a staple in school cafeterias and dinner tables nationwide.
Recipe FAQs
- → Why soak the potatoes in cold water?
Soaking removes excess starch to prevent a gummy texture, ensuring fluffy centers in the baked tots.
- → Can I make these tater tots without a microwave?
Yes, parboil the potatoes until just tender, drain well, let cool, then proceed with chopping and mixing as directed.
- → What is the role of cornstarch in the mix?
Cornstarch absorbs moisture and helps the tots hold together while contributing to a crisp crust.
- → How do I shape the tots without sticking?
Keep a bowl of cold water nearby and dip your fingers in it before shaping to prevent sticking.
- → Can these tots be frozen and reheated?
Yes, freeze shaped tots after slight underbaking, then reheat in the oven until golden and crisp before serving.
- → Is it possible to add cheese to the tots?
Absolutely! Mixing in shredded cheddar before shaping adds a rich, cheesy flavor and extra moisture.