Name: Best Homemade Tater Tots Recipe
Ingredients: Russet Potatoes (2 lbs, about 3-4 large): Russet potatoes are the undisputed champion for tater tots, and for good reason. Their high starch content and low moisture levels are key to achieving that light, fluffy interior and crispy exterior we all crave. Other potatoes, like Yukon Golds or red potatoes, have a higher moisture content and less starch, which can result in soggy or mushy tots. Russets, on the other hand, bake and fry up beautifully, creating that classic tater tot texture. When selecting russet potatoes, look for firm, unblemished potatoes that feel heavy for their size. Avoid potatoes with green spots or sprouts, as these can indicate bitterness.; Vegetable Oil (for frying, about 4-6 cups): Choosing the right oil for frying is crucial for achieving crispy, golden-brown tater tots without any off-flavors. Vegetable oil, with its neutral taste and high smoke point, is an excellent choice. Other suitable options include canola oil, peanut oil, or grapeseed oil. Avoid oils with strong flavors, like olive oil or coconut oil, as these can impart unwanted tastes to your tater tots. The amount of oil needed will depend on the size and depth of your pot or fryer. You want enough oil to fully submerge the tater tots for even cooking and maximum crispiness. Using fresh, clean oil is also important for the best flavor and results.; Yellow Onion (1/2 medium, finely grated): Onion might seem like an unexpected ingredient in tater tots, but it adds a subtle depth of flavor that elevates them beyond just plain potatoes. Yellow onion provides a mild, savory sweetness that complements the potato flavor without being overpowering. Finely grating the onion is key; this ensures that it incorporates seamlessly into the potato mixture and doesn’t leave any large chunks in your tots. If you’re not a fan of onion, you can omit it, but it does contribute a noticeable improvement in the overall taste.; All-Purpose Flour (1/4 cup): A touch of flour is essential for binding the grated potatoes together and helping to create a cohesive tater tot shape. All-purpose flour works perfectly for this purpose. It absorbs some of the excess moisture from the potatoes and acts as a binder, preventing the tots from falling apart during frying. Using too much flour can result in dense, doughy tater tots, so it’s important to measure accurately. If you prefer a gluten-free option, you can substitute with a gluten-free all-purpose flour blend, though the texture might be slightly different.; Cornstarch (2 tablespoons): Cornstarch is the secret weapon for achieving extra crispy tater tots. It works in conjunction with the flour to create a light coating that crisps up beautifully in the hot oil. Cornstarch also helps to absorb moisture and prevent the tots from becoming greasy. Don’t skip the cornstarch – it really makes a difference in the final texture.; Garlic Powder (1 teaspoon): Garlic powder adds a savory, aromatic note that enhances the overall flavor profile of the tater tots. It provides a subtle garlic flavor without the sharpness of fresh garlic, making it a perfect complement to the potato and onion. You can adjust the amount of garlic powder to your preference, but 1 teaspoon is a good starting point for a balanced flavor.; Salt (1 1/2 teaspoons, plus more for seasoning after frying): Salt is essential for seasoning the tater tots and bringing out their natural potato flavor. It’s important to season the potato mixture adequately before shaping the tots, and then to season them again immediately after frying while they are still hot. Use kosher salt or sea salt for the best flavor. Start with 1 1/2 teaspoons in the mixture and adjust to taste. Remember to also have extra salt on hand for seasoning after frying.; Black Pepper (1/2 teaspoon): Black pepper adds a touch of warmth and spice to the tater tots, balancing out the savory and salty flavors. Freshly ground black pepper is always preferable for the best flavor, but pre-ground black pepper will also work. Adjust the amount of black pepper to your preference.

Ingredients

Russet Potatoes (2 lbs, about 3-4 large): Russet potatoes are the undisputed champion for tater tots, and for good reason. Their high starch content and low moisture levels are key to achieving that light, fluffy interior and crispy exterior we all crave. Other potatoes, like Yukon Golds or red potatoes, have a higher moisture content and less starch, which can result in soggy or mushy tots. Russets, on the other hand, bake and fry up beautifully, creating that classic tater tot texture. When selecting russet potatoes, look for firm, unblemished potatoes that feel heavy for their size. Avoid potatoes with green spots or sprouts, as these can indicate bitterness.

Vegetable Oil (for frying, about 4-6 cups): Choosing the right oil for frying is crucial for achieving crispy, golden-brown tater tots without any off-flavors. Vegetable oil, with its neutral taste and high smoke point, is an excellent choice. Other suitable options include canola oil, peanut oil, or grapeseed oil. Avoid oils with strong flavors, like olive oil or coconut oil, as these can impart unwanted tastes to your tater tots. The amount of oil needed will depend on the size and depth of your pot or fryer. You want enough oil to fully submerge the tater tots for even cooking and maximum crispiness. Using fresh, clean oil is also important for the best flavor and results.

Yellow Onion (1/2 medium, finely grated): Onion might seem like an unexpected ingredient in tater tots, but it adds a subtle depth of flavor that elevates them beyond just plain potatoes. Yellow onion provides a mild, savory sweetness that complements the potato flavor without being overpowering. Finely grating the onion is key; this ensures that it incorporates seamlessly into the potato mixture and doesn’t leave any large chunks in your tots. If you’re not a fan of onion, you can omit it, but it does contribute a noticeable improvement in the overall taste.

All-Purpose Flour (1/4 cup): A touch of flour is essential for binding the grated potatoes together and helping to create a cohesive tater tot shape. All-purpose flour works perfectly for this purpose. It absorbs some of the excess moisture from the potatoes and acts as a binder, preventing the tots from falling apart during frying. Using too much flour can result in dense, doughy tater tots, so it’s important to measure accurately. If you prefer a gluten-free option, you can substitute with a gluten-free all-purpose flour blend, though the texture might be slightly different.

Cornstarch (2 tablespoons): Cornstarch is the secret weapon for achieving extra crispy tater tots. It works in conjunction with the flour to create a light coating that crisps up beautifully in the hot oil. Cornstarch also helps to absorb moisture and prevent the tots from becoming greasy. Don’t skip the cornstarch – it really makes a difference in the final texture.

Garlic Powder (1 teaspoon): Garlic powder adds a savory, aromatic note that enhances the overall flavor profile of the tater tots. It provides a subtle garlic flavor without the sharpness of fresh garlic, making it a perfect complement to the potato and onion. You can adjust the amount of garlic powder to your preference, but 1 teaspoon is a good starting point for a balanced flavor.

Salt (1 1/2 teaspoons, plus more for seasoning after frying): Salt is essential for seasoning the tater tots and bringing out their natural potato flavor. It’s important to season the potato mixture adequately before shaping the tots, and then to season them again immediately after frying while they are still hot. Use kosher salt or sea salt for the best flavor. Start with 1 1/2 teaspoons in the mixture and adjust to taste. Remember to also have extra salt on hand for seasoning after frying.

Black Pepper (1/2 teaspoon): Black pepper adds a touch of warmth and spice to the tater tots, balancing out the savory and salty flavors. Freshly ground black pepper is always preferable for the best flavor, but pre-ground black pepper will also work. Adjust the amount of black pepper to your preference.

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Instructions

Step 1: Prepare the Potatoes

Wash and Peel: Begin by thoroughly washing the russet potatoes under cold running water to remove any dirt or debris. Then, using a vegetable peeler, peel the potatoes completely. Ensuring the potatoes are clean and peeled is the first step to achieving the desired texture and flavor.

Grate the Potatoes: The key to tater tots is finely grated potatoes. Use a box grater or a food processor with a grating attachment to grate the peeled potatoes. Grate them on the large holes of the box grater. As you grate, the potatoes will start to release moisture.

Remove Excess Moisture (Crucial Step!): This is arguably the most important step for crispy tater tots. Place the grated potatoes in a clean kitchen towel or cheesecloth. Gather the ends of the towel and twist tightly, squeezing out as much liquid as possible. You’ll be surprised how much water comes out! Removing excess moisture is critical because too much moisture will prevent the tater tots from crisping up and can make them soggy. Squeeze until you can no longer extract any significant amount of liquid. This process may take a few minutes and require some arm strength!

Step 2: Combine the Ingredients

Combine Grated Potatoes and Onion: In a large mixing bowl, place the squeezed-dry grated potatoes. Add the finely grated yellow onion to the bowl. The onion will add a subtle savory flavor to the tater tots.

Add Dry Ingredients: Sprinkle the all-purpose flour, cornstarch, garlic powder, salt, and black pepper over the potato and onion mixture. The flour and cornstarch will help bind the mixture and contribute to the crispy texture, while the spices will season the tater tots perfectly.

Mix Thoroughly: Use your hands or a spatula to thoroughly combine all the ingredients. Ensure that the dry ingredients are evenly distributed throughout the potato mixture. The mixture should be slightly sticky and hold together when pressed.

Step 3: Shape the Tater Tots

Form Tater Tot Shapes: Take a small amount of the potato mixture, about a tablespoon, and shape it into a small, cylindrical tater tot. You can roll it gently between your palms to create a uniform shape, or simply form it into a nugget shape. The size and shape are up to your preference, but aim for consistent sizes so they cook evenly.

Place on Baking Sheet: As you shape the tater tots, place them in a single layer on a baking sheet lined with parchment paper or wax paper. This prevents them from sticking and makes for easy cleanup. Continue shaping the tater tots until all the potato mixture is used.

Chill (Optional but Recommended for Firmness): For firmer tater tots that hold their shape better during frying, cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes, or even up to an hour. Chilling helps the tater tots firm up and makes them easier to handle and fry. If you’re short on time, you can skip this step, but chilling is recommended for best results.

Step 4: Fry the Tater Tots

Heat the Oil: In a deep, heavy-bottomed pot or Dutch oven, pour in vegetable oil to a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a deep-fry thermometer to accurately monitor the oil temperature. Maintaining the correct oil temperature is crucial for crispy, evenly cooked tater tots. If the oil is too cold, the tots will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside and might be undercooked in the center.

Fry in Batches: Carefully add the tater tots to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy tater tots. Fry in batches of about 8-10 tater tots at a time, depending on the size of your pot.

Fry Until Golden Brown and Crispy: Fry the tater tots for about 3-5 minutes per batch, or until they are golden brown and crispy on all sides. Use a slotted spoon or spider strainer to gently turn them occasionally to ensure even cooking. The exact frying time will depend on the size of your tater tots and the oil temperature. Keep an eye on them and remove them when they reach a deep golden-brown color and are crisp to the touch.

Drain on Paper Towels: Once the tater tots are golden brown and crispy, remove them from the oil with a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil. The paper towels will absorb any extra oil and help keep the tater tots crispy.

Season Immediately: While the tater tots are still hot, season them generously with salt. Seasoning them while they are hot allows the salt to adhere better and penetrate the tater tots for maximum flavor. Taste and add more salt if needed.

Repeat: Repeat the frying process with the remaining tater tots, ensuring the oil temperature remains consistent between batches.

Serve Hot: Serve the homemade tater tots immediately while they are hot and crispy. They are best enjoyed fresh out of the fryer. Serve with your favorite dipping sauces and enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 250-300
Sugar: 2-3g
Sodium: 300-400mg
Fat: 15-20g
Saturated Fat: 2-3g
Unsaturated Fat: 12-17g
Trans Fat: 0g
Carbohydrates: 30-35g
Fiber: 3-4g
Protein: 3-4g
Cholesterol: 0mg