Description
These Crispy Golden Tater Tots are homemade potato bites that are perfectly seasoned and baked to golden, crunchy perfection. Using simple ingredients like russet potatoes, seasonings, and optional cheese and parsley, they deliver a deliciously crispy texture without frying. The recipe involves soaking, pulsing, par-cooking in the microwave, shaping, and oven baking for crispy results perfect as a snack or side dish.
Ingredients
Scale
Potatoes and Seasoning
- 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
Additional Flavorings (Optional)
- ⅓ cup (28g) finely grated cheddar cheese
- 2 tbsp finely minced fresh parsley
Oil
- 2 tbsp light-flavored oil (avocado or vegetable), divided
Instructions
- Preheat oven and prepare baking sheet: Set your oven to 400°F (204°C), using the convection setting if available, for even cooking. Line a baking sheet with foil, a silicone mat, or parchment paper, then drizzle 1 tablespoon of oil evenly over it.
- Soak potatoes: Peel and cut the potatoes into 1-inch chunks. Place them in a large bowl of cold water, gently agitate the potatoes for 15 seconds, then drain them in a colander for 1 minute to remove excess starch.
- Process potatoes: Transfer the drained potatoes into a food processor and pulse carefully until the potatoes break into small bits. Avoid overprocessing to prevent turning the mixture into a paste. Remove any remaining large chunks and finely chop them with a knife.
- Remove excess moisture: Place the potato bits into a clean dishcloth and squeeze firmly to expel as much liquid as possible. Discard the collected liquid to ensure the tots become crispy when baked.
- Par-cook potatoes: Transfer the squeezed potato bits into a microwave-safe bowl. Microwave on high for 1 minute, stir, then microwave for another 30 seconds. Stir again and allow the potatoes to cool for 3 to 4 minutes.
- Season and combine: Add salt, onion powder, cornstarch, freshly ground black pepper, and if using, the finely minced parsley and grated cheddar cheese to the cooled potatoes. Stir gently to mix thoroughly, forming a sticky mixture.
- Shape tater tots: Moisten your fingers with water to prevent sticking and form the mixture into small cylinders approximately ¾-inch wide and 1-inch long. Place the shaped tots evenly on the prepared baking sheet.
- Bake first side: Drizzle the remaining tablespoon of oil over the arranged tots. Bake in the preheated oven for about 12 minutes, or until the bottoms turn golden brown and crispy.
- Flip and finish baking: Using two forks, carefully flip each tot to cook the other side, loosening any that stick to the baking sheet. Bake for an additional 12 to 15 minutes, or until the second side becomes a deep golden brown and crisp.
Notes
- Maintaining damp fingers when shaping prevents the potato mixture from sticking to your hands.
- If you prefer, you can omit the cheddar cheese and parsley for a simpler taste or dietary preference.
- Using convection in the oven helps achieve an extra crisp texture.
- Make sure to thoroughly squeeze out moisture for crispy results; extra liquid will make the tots soggy.
- Allow tots to cool for a couple of minutes before serving for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: crispy tater tots, homemade tater tots, baked tater tots, potato snacks, easy side dish
