Crispy Golden Tater Tots (Print Format)
Baked tater tots with a crispy crust, tender potato center, cheddar cheese, and fresh parsley for extra flavor.
# Ingredients:
→ Potatoes
01 -
1 ½ lb russet potatoes, peeled and cut into 1-inch chunks
→ Binders and Seasonings
02 -
1 tbsp cornstarch
03 -
¾ tsp fine sea salt
04 -
½ tsp onion powder
05 -
Fresh ground black pepper, to taste
→ Cheese and Herbs
06 -
⅓ cup (28g) finely grated cheddar cheese (optional)
07 -
2 tbsp finely minced fresh parsley (optional)
→ Oil
08 -
2 tbsp light-flavored oil (avocado or vegetable), divided
# Steps:
01 -
Set the oven to 400°F (204°C), using convection if available. Line a baking sheet with foil, silicone mat, or parchment paper. Drizzle 1 tablespoon of oil over the lined sheet.
02 -
Peel and cut potatoes into 1-inch chunks, then submerge in a large bowl of cold water. Agitate gently for 15 seconds and drain in a colander for 1 minute.
03 -
Transfer drained potatoes into a food processor and pulse until broken into small bits, taking care not to overprocess. Remove any large chunks and chop finely with a knife.
04 -
Wrap the potato bits in a clean dishcloth and squeeze firmly to expel as much liquid as possible. Discard the liquid.
05 -
Place potato bits in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave an additional 30 seconds. Stir again and let cool for 3 to 4 minutes.
06 -
Add salt, onion powder, cornstarch, parsley, cheddar cheese, and freshly ground black pepper to the potatoes. Stir gently to combine the sticky mixture.
07 -
With damp fingers, form the mixture into cylinders approximately ¾-inch wide and 1-inch long. Arrange the tots on the prepared baking sheet. Keep hands slightly wet to prevent sticking.
08 -
Drizzle remaining 1 tablespoon of oil over the tots. Bake in the preheated oven for about 12 minutes, until the bottoms are golden brown.
09 -
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:
01 -
Soaking potatoes in cold water removes excess starch, ensuring fluffy interiors. Slightly underbaking before freezing allows for crisp reheating. Use damp fingers for easier shaping.