There’s a secret pleasure to warm, golden homemade tater tots that no frozen bag can match. These little cylinders marry a crisp exterior with a tender, fluffy interior that sings of buttered potato and toasty edges.
Lightly seasoned, they offer that perfect salt-crisp bite and a comforting potato aroma that fills the kitchen.
If you love snacks with texture and soul, making homemade tater tots is a must-make project you’ll repeat on lazy weekends and busy weeknights alike.
Homemade Tater Tots
Ingredients
- 900 g 2 lbs russet potatoes
- 25 g 2 tbsp cornstarch
- 6 g 1 tsp fine sea salt
- 3 g 1/2 tsp onion powder
- 15 g 1 tbsp unsalted butter, melted
- 30 ml 2 tbsp neutral oil for brushing
Instructions
- Boil whole potatoes until just tender, then cool and chill to reduce moisture.
- Grate potatoes finely, squeeze out excess water, then fold in cornstarch, salt, onion powder, and melted butter.
- Shape mixture into small cylinders, chill on a tray, then bake or shallow-fry until deep golden and crunchy.
- Serve hot with your favorite dip and enjoy the contrast of brittle shell and pillowy center.
Take Your Homemade Tater Tots to the Next Level
Using russet or high-starch potatoes is the foundational reason this homemade tater tots recipe succeeds.
High starch means lower moisture and a more fluffy interior after you cook and chill the potatoes. That contrast between the interior and crust is essential.
Cornstarch acts as a discreet binder. It gelatinizes when heated, absorbing stray moisture and helping surface proteins and sugars brown more effectively. The result is a crisp shell without gummy centers.
Chilling shapes toughen them for better structural integrity. Cold surfaces hit hot oil or oven heat and undergo rapid moisture evaporation, which creates a brittle, bronzed exterior while protecting the tender inside.
A light coating of butter or oil promotes Maillard reaction and glossy color.
Small seasoning choices like onion powder and fine salt supply flavor without overwhelming the potato’s subtle sweetness.
What Goes Into These Irresistible Homemade Tater Tots?
- 900g (2 lbs) russet potatoes: high starch percentage for a fluffy interior and optimal texture
- 25g (2 tbsp) cornstarch: absorbs excess moisture and helps browning via starch gelatinization
- 6g (1 tsp) fine sea salt: enhances flavor through sodium interaction with taste receptors
- 3g (1/2 tsp) onion powder: adds savory depth and Maillard precursors
- 15g (1 tbsp) unsalted butter, melted: contributes fat for mouthfeel and browning chemistry
- 30ml (2 tbsp) neutral oil for brushing: ensures even heat transfer and crisp surface
Kitchen Tools You’ll Need
- Box grater or food processor with grating disk.
- Large mixing bowl and fine towel or cheesecloth for draining.
- Baking sheet and parchment paper or silicone mat.
- Cooling rack and shallow baking dish for oil brushing.
Alchemizing Potatoes into Golden, Crispy Tots
- Prep and cook: Place whole russet potatoes in a pot of salted water, bring to a simmer, and cook until just tender when pierced. You want a fork to meet slight resistance. Drain and allow to cool to room temperature, then refrigerate for at least 1 hour to firm the flesh.
- Grate and drain: Using the fine side of a box grater or the grating disk, shred the chilled potatoes into a bowl. You’ll notice a starchy, almost gluey surface at first. Gather the shreds in a towel and press firmly to remove excess moisture until the cloth feels tacky, not dripping.
- Season and bind: Return drained potato to a clean bowl. Sprinkle cornstarch, salt, and onion powder, then pour in melted butter. Fold gently. The mixture should hold shape lightly when pressed; you’ll smell a faint potato-sweet aroma, and the butter adds a subtle nutty scent.
- Shape and chill again: Using lightly oiled hands, form 2.5cm (1 inch) logs or small cylinders. Place on a parchment-lined tray with space between each tot. Chill for 20 to 30 minutes to firm the shape; cold tots keep their form and brown more evenly.
- Cook to golden: For baking, preheat oven to 220C (425F). Arrange tots on a rack set over a tray, brush with neutral oil, and bake 20 to 25 minutes, turning once, until deep golden and crisp. For frying, heat oil to 180 (350°F) and shallow-fry batches until deeply bronzed, about 3 minutes per side. The aroma will shift from raw potato to toasted, nutty notes.
- Drain and serve: Transfer cooked tots to a wire rack or paper towel to drain briefly. Serve immediately while the exterior crackles under your bite and the interior yields a soft, almost cloud-like texture with a whisper of butter and salt.
Chef Tricks for Crunchy, Never-Soggy Tater Tots
Choose the right potato
Russets or other high-starch potatoes are non-negotiable for texture. Waxy varieties hold too much moisture and lead to dense, chewy interiors.
Cook and cool whole potatoes first to firm the flesh and concentrate starches.
Control moisture precisely
Squeeze shredded potatoes until you remove surface water, but don’t overwork them into mash. Excess pressure releases starches that can make tots gluey.
Aim for a tacky, slightly cohesive mixture that holds shape without being pasty.
Chill between steps
Cold tots hold together and brown better. Flavors also settle during chilling, so seasoning becomes more integrated. If you have time, freeze on a tray for 20 minutes before cooking to get an extra-crisp shell.
Mind the heat
High oven heat or hot oil is key to fast surface drying and crisping. If the heat is too low, moisture migrates out slowly and sogginess develops.
For baking, use a rack so air circulates all around each tot.
How to Store Homemade Tater Tots?
- Room temperature: Best served immediately; leave out only briefly.
- Refrigerator: Store cooled tots in an airtight container for up to 3 days; re-crisp in a hot oven for 8-10 minutes.
- Freezer: Flash-freeze on a tray, transfer to a sealed bag, and freeze up to 3 months; bake from frozen, adding a few minutes to cooking time.
Variations and Substitutions
- Cheese-stuffed: Mix grated cheddar into the potato for melty pockets inside each tot.
- Herb and garlic: Add finely chopped chives and a pinch of garlic powder for an aromatic lift.
- Sweet potato tots: Substitute sweet potatoes, reduce butter slightly, and add 1 tsp cornstarch for structure.
- Gluten-free: This recipe is naturally gluten-free if you use cornstarch certified gluten-free.
Nutrition Information
A serving provides satisfying carbohydrates, modest protein, and energy from fats. Potatoes offer vitamin C and potassium.
This recipe is gluten-free and can be made dairy-free by swapping butter for oil; it is not keto-friendly due to potato carbs.
Frequently Asked Questions
Active prep is about 20 minutes, with chilling and cooking adding another 30 to 50 minutes, depending on the method.
Yes. Shape and freeze on a tray, then store in a bag. Cook from frozen to retain crispness.
You control oil and salt, so homemade can be cleaner and fresher, though calories are similar if fried.
Bake at high heat on a rack and brush with oil for best crisping; turn once during cooking.
