Introduction

Crispy Golden Tater Tots are a delightful homemade spin on the classic snack. These tots offer a crunchy exterior and tender, flavorful inside, perfect for a snack or side dish. With simple ingredients and a straightforward method, you can enjoy tater tots that rival any store-bought version.

The image shows small golden-brown crispy pieces of food, shaped like mini barrels or croquettes, with a crunchy surface and small green bits inside them. They are arranged closely together on a white marbled texture, with some fresh green parsley scattered on and around them for color contrast. To the right, there is a small white bowl filled with thick, shiny, deep red ketchup, adding a bold color next to the warm food pieces. The lighting highlights the crisp texture and makes the colors vibrant and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lb russet potatoes, peeled and cut into 1-inch chunks
1 tbsp cornstarch
¾ tsp fine sea salt
½ tsp onion powder
Fresh ground black pepper, to taste
⅓ cup (28g) finely grated cheddar cheese (optional)
2 tbsp finely minced fresh parsley (optional)
2 tbsp light-flavored oil (avocado or vegetable), divided

Instructions

Step 1: Preheat the oven to 400°F (204°C), using convection if available. Line a baking sheet with foil, a silicone mat, or parchment paper, then drizzle 1 tablespoon of oil over the lined sheet.
Step 2: Peel and cut the potatoes into 1-inch chunks. Submerge them in a large bowl of cold water, gently agitate for 15 seconds, then drain in a colander for 1 minute.
Step 3: Transfer the drained potatoes to a food processor and pulse until broken into small bits, being careful not to overprocess. Remove any large chunks and finely chop with a knife.
Step 4: Wrap the potato bits in a clean dishcloth and squeeze firmly to remove as much liquid as possible. Discard the liquid.
Step 5: Place the potato bits in a microwave-safe bowl. Microwave on high for 1 minute, stir, then microwave again for 30 seconds. Stir once more and let cool for 3 to 4 minutes.
Step 6: Add salt, onion powder, cornstarch, parsley, cheddar cheese (if using), and freshly ground black pepper to the potatoes. Stir gently to combine the sticky mixture.
Step 7: With damp fingers, form the mixture into ¾-inch wide and 1-inch long cylinders. Arrange the tots on the prepared baking sheet, keeping your hands damp to prevent sticking.
Step 8: Drizzle the remaining 1 tablespoon of oil over the tots. Bake in the preheated oven for about 12 minutes, until the bottoms are golden brown.
Step 9: 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 & Variations

Keeping your fingers damp while shaping helps prevent the mixture from sticking.
For extra flavor, mix in a pinch of smoked paprika or garlic powder with the spices.
Omit the cheese for a dairy-free version or substitute with a vegan cheese alternative.
Use avocado oil for a healthier fat option with a mild flavor.
For crispier tots, try broiling for the last 1–2 minutes but watch carefully to avoid burning.

Storage

Store leftover tater tots in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for 8–10 minutes or until heated through and crisp. Avoid microwaving, as it can make them soggy.

How to Serve

A close-up view of a pile of crispy golden brown tater tots with visible bits of green herbs scattered on top, each piece showing a crunchy and uneven textured surface. To the left side of the image is a small clear glass bowl filled with bright red ketchup, glossy and thick in texture. The tater tots are arranged closely together, some slightly overlapping, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes are best for crispy tots due to their high starch content, but Yukon Gold can work too, though the texture may be slightly less crispy.

Can I freeze these tater tots?

Yes, you can freeze unbaked shaped tots on a baking sheet until solid, then transfer to a freezer bag. Bake them from frozen, adding a few extra minutes to the baking time.