Homemade Tater Tots — Damn Delicious

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Homemade Tater Tots

Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly and way better than store-bought!

Homemade tater tots has been on my bucket list for 3 yrs now, and I’m happy to report back that I can finally cross this off.

I’m not entirely sure why it took me so long to get this done. No wait. I do. It’s because I keep stocking up on those Orelda frozen tots every time they go on sale. Sometimes I come back home with ten bags. It’s an obsession.

But after seeing an empty freezer sans tots, I finally bit the bullet and tried making it completely form scratch. And boy, it was certainly a life-changing experience.

After trying this homemade version, I will never have to walk down the freezer aisle again because nothing ever tops the homemade version, and it’s even more true when it comes to a freezer version.

Now this recipe here does not require any special equipment like a potato mill or potato masher. All you need is a cheese grater to shred those parboiled potatoes. That’s it.

From there, you can add in your desired seasonings, form them into tots, and throw them into some hot oil to let these babies get amazingly crisp and golden brown.

All that’s left to do is serve these with some ketchup and you’re set. And if you don’t manage to eat these all in a single serving, you can freeze them for next time!

Homemade Tater Tots

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly and way better than store-bought!


  • 2 pounds russet potatoes, peeled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 2 tablespoons chopped fresh parsley leaves


  1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
  2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
  4. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  5. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately, garnished with parsley, if desired.*

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.

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Wow do these look yummy! I stopped buying tator tots because my son didn’t really like them plus I figure not the healthiest food. However, yours not only look delicious but it’s nice to know exactly what goes into them. I do think my son will eat these up!

Wow, your pictures are always amazing. I swear I could smell the tots frying as I read.lol. must be my middle of the night hunger pain.

Lisa, I could smell them, also. How weird… 🙂

These look yummy – now I can have a home-made stash in the freezer. Please may we have some more home-made copy-cat food? This way, we will know what went into them without the extra sugar, preservatives, etc. Our waistlines will thank you for it. 🙂

Wow. What a great recipe! Thank you for the technique- I would not have thought to parboil and would have ended up with raw tots ( never a good thing, raw tots). My excitement? I can now add ANYTHING to this recipe. I’m so excited! Bacon bits, or a bit of ranch seasoning, or, heaven forbid, taco seasoning! This recioe can become one incredible make-it-your-own appetizer! My creative juices are flowing. I’ll post on anything I try…

Could I bake these instead?

Yes, absolutely, but these are honestly best when fried!

I made them baked. I put my oven at 425º, put some oil on the baking sheet, and heated the oiled sheet for 3 minutes. Then put on my tots. 10 minutes, flip, 5 minutes more, and delicious!

Great. Thanks for that idea I prefer to bake too

Lovethis ideaI reallywantedtobakethemtoo

Thank you so much for that! I tried her original proach and did not work. I always prefer baking! So much healthier to and controlled oil usage!

Definitely bake them …. oil is pure fat and who wants your yummy potato to be covered in oil and end up in our bodies

HOLY YUM! These look amazing and they would be such an easy side dish (or even dinner 😉 ) when stocked in the freezer!

Yeah Just stash them and microwave them whenever you need to eat them!

OMG those look amazing. I have tried to make homemade hash browns before and they turned out terribly. Will have to try your tips and tricks. I don’t think I squeeze out enough water!

Mmm delicious! I love the crisp golden surface of these 😀 I have made tater tots a couple of times, but that was with sweet potato, also works a treat 😀 Thanks for the recipe, and I hope you have a great Saturday! xx

Form potatoes into tots quick and easy by putting the mixture into a large pastry bag with NO tip. Squeeze a long line of potatoes, and cut to size. Voila! Tots! 😉

Awesome idea! Makes the forming all the easier. Also I’ve never liked the taste of commercial tater tots so I’ve always avoided them, but now maybe I’ll give tots another try.

Thank you for this wonderful tip. It works great.

The pastry bag and idea is BRILLIANT. Thank you so much for sharing this tip!

Yay! I love homemade tots and yours look fantastic!

These look like 200% better than those store bought frozen kind!

I cooked the potatoes in the boiling water for 8 minutes. I skipped the water removal as there was no water. I also used fresh dill instead of the dried one. We love it. It is a wonderful side dish. I will definitely repeat the recipe next week. Have a great rest of your weekend.

Sounds wonderful! Keep sharing your great recipes with us! Thanks for making cooking fun again.

Can you use gluten free flour?

I have a child on a gluten free diet. Can I substitute rice or corn flour for all purpose flour?

Yes, either should work just fine.

Sounds wonderful! Keep sharing your great recipes with us!

Wow! I kinda want to make them now and I already had dinner. I was just talking about how awesome tater tots were the other day. I haven’t had them in years and need to remedy that! Thanks!

Wow these look and sound amazing!! Your picture makes me want to go make them right know and I’m drinking my first cup of coffee in the morning 🙂 Definitely have to make these for my husband. He will love them!! Got to Pin this one. Thanks!

These look like the best tater tots I’ve ever seen! I’ve always wanted to try homemade, these are totally motivating me to do it! My kids would love these too!

I can’t read the words tater tots without instantly saying it in a Napoleon Dynamite voice in my head and that makes me love this post so much more. I never knew tots were this easy. Why have I been eating frozen ones all my life?! YUM!

Damn! I can’t believe it. You were already my favorite source for recipes, and after not being able to get the frozen kind at Costco here in Japan for several years now, who comes up with a recipe for them? You! Of course.

One more thing. Will any kind of potato work? No Russets here in Japan.

Yes, any kind of potato should work just fine.

Can you skip dill and add another spice

HOLY YUM. my tummy started grumbling and my mouth started watering…time to head to the grocery store! 🙂

They look so so yummy !! In Australia we call them something else, can anyone remember.

In Australia they are called potato gems

I love how simple yet tempting these are! I’ve never made tater tots at home, and haven’t had the frozen kind since I was a kid. I did always love them though I’ll be making these for sure 🙂

These look incredible! When I was at a brewpub last week I saw tater tots on the menu and they seemed to be the only thing that was vegan but when I asked the waitress, she said they used egg. I was so disappointed and a little concerned, wondering if all tater tots used egg! So I’m really glad to see your recipe doesn’t use them. I don’t think I could live the rest of my life with tots. Tater tot was even my nickname as a little kid! hehe

the egg acts as a binder….not neccessary! AWESOME RECIPE!

Do you think I could deep fry these? It would be a lot less effort that way…

Hi Chungah,
Love your clever idea. It’s totally worth doing bit work and get delicious food.

These look so delicious!! Need them!

Not sure what I did, followed your recipe no changes but tots completely fell a part when I put them in the oil, I ended up with potato mush 🙁

Jody, did you drain the potatoes completely, removing as much water as possible? This step is crucial to avoid this kind of mishap.

i am not a chef nor do i really enjoy cooking -until now. My hub and I are from the states but live in Ecuador. i found your blog and subscribed. I have made your Asain chicken, hot and spicy green beans, and these tots. My presentation never looks like yours, but the flavor is top notch. We no longer miss many of our favorite foods, because your recipes do not include odd items that we can not get here. Love your food!

Just made a batch….delicious! It was a bit sticky to handle and not easy to form into same shape and size……tried the pastry bag trick but mixture was a bit to hard to make that work easily. Would you have any tips for this? Many thanks

Bai, you can try adding a little bit more flour (1 TBS at a time) to help dry up the mixture.

These are delicious. This was my first try at them and the recipe is bang on! I made them for our Garage/Bake Sale tomorrow. I am making breakfast muffins for the people working the sale. I just hope they enjoy them as much as I do! Thank you so much this is a great recipe!

First, these are awesome. Second, they are a huge batch and a huge time investment. One reviewer said to use a pastry bag….works great for the first two fillings, then blew out the side of my favorite bag, (this was a heavy duty bag!). Wet hands and “parastalsis” to form a “snake” then cut with sharp moist knife….keep rinsing knife when it gets too starchy. I am going to play with this some more and come back with additional comments.

I haven’t tried then yet, but was thinking about using my smallest scooper or even cookie press.

I made these tots tonight and I have to say this recipe is perfect. I changed it a little simply because I am not an oregano fan and I added minced garlic (because we eat garlic in everything). They were great. A bit greasy but delish. Next time we make them we are going to try them baked.. wish me luck
Anyone looking at this recipe but not sure, This is the one to pick, its simple, quick and tasty!

Made these the other day. Great recipe. My daughter was eating and one got caught it her throat. So please be careful swallowing tots.

Can anyone tell me approximately how many individual tots this makes? it says 6 servings, but I’m planning to make these as one of several hors d’oeurves for a cocktail party, and it would be helpful to have a “grand total” of pieces (more or less) for planning purposes.

My tots kept sticking to the bottom of the pan and left me with a mess 🙁 any suggestions?

Sana, did you have enough vegetable oil?

Help I need suggestions! I clearly did something wrong haha my first few turned out like crispy birds nests, all spread out and pokey. the others were better but had potato sticks poking out. (I have a photo but can’t show it.) None of them were beautiful balls like in the photo. I got all the water out and added flour till it was dry but…workable? they wouldn’t really stay in balls well. Was it TOO dry? Could it be I didn’t parboil them long enough? (they were a bit chewy, though still delicious, because what isn’t delicious after being fried? lol) maybe boiling longer would have made them stickier? I don’t know 🙁

I’m not entirely sure what could have happened here – it seems like the mixture may have been too dry – how much flour did you add?

I JUST made these! yum, yum. Works very well without the spices, too! I just added the flour (I used almond flour) to equal the amount of powdered spices as well.

Could these be done in the oven.
What temperature and timing would you use?

Charlie, unfortunately without further recipe testing, I cannot advise the appropriate temperature and time. Please use your best judgment.

AWESOME! Tried this a couple times now. First time, exactly as shown. Next time, I added some parmesan cheese. The cheap, dry, powdery stuff works best, so as not to add any moisture. I found that keeping the oil at 300°F worked best for me. It depends on the size of your tot. I like ’em super crispy , but cooked all the way through. If you haven’t tried this recipe yet, you’re missing out.

Good Idea to add parmesan cheese– Thanks for the suggestion

Awesomely easy peasy… and if you use organic potatoes (regular store bought potatoes are laden with pesticides and now GMOs too – don’t buy them if they say bruise resistant) and then you fry in coconut oil – they will be so much better for you and actually fight inflammation – fresh organic garlic… etc. loving it!!

I am on a Renal diet …and I could eat a couple of these because you boil then drain then cook again…This removes some of the potassium which allows me to have a few. And I would not feel like I wasted anything if I did like this…love it.

Great Recipe! I just whipped up some for my kindergarten aged son’s lunch and there’s none left. I only used 1 large potato because I wasn’t sure he would like it, he LOVES it. He’ll have wedges tomorrow but I’ll definitely make a big batch for next week.

I don’t normally leave comments at cooking websites, or any website for that matter, but after making a batch of these little morsels I felt compelled to inject my culinary observation (i.e. I am putting in my two cents worth). I followed the instructions verbatim, in spite of my apprehension as to the possible outcome. To my considerable surprise they came out remarkably well, most particularly the flavor. I could discern each individual seasoning without any one of them overpowering the others (i.e. I made some tots and they tasted good). I was elated to the point that I made a stationery representation of the list of ingredients and preparation instructions and added it to my repertoire of culinary documents for future consideration (i.e. I printed out the recipe and put it in my cookbook). Previous posts by other patrons of this website suggested using a piping bag to extrude the amalgamation. Over the era that my culinary experience entwines I have never acquired the said utensil (i.e. I don’t have a piping bag). So to achieve the desired specific form of the said tots, I applied an aerosol cooking lubricant to resinous impregnated parchment (i.e. I put some cooking spray on wax paper). I then appropriated a sufficient amount of the tuberous crop mixture and applied it to the previously mentioned parchment. I then manipulated the mixture until I achieved the desired appearance (i.e. I put some potato mix on the wax paper and rolled it with my hand until it was the right size and shape). Once I had completed that task I then continued with the remainder of the outlaid instructions.

This is possibly the best comment that I have ever read. It is the most descriptive instructions I have ever had and very entertaining. Thank you!

Mike: Ditto Jeanne. You might be an amateur cook (really?) but I sure hope you are embracing the world in some capacity as a writer. You have a wonderful talent which ought not to go to waste. You are both engaging and entertaining. Please consider enriching us in this field if you don’t already……as an English teacher, would love to encounter more of your writing ……

Mike, as a nonnative speaker I feel like a croissant reading your comment. Marvellous.

This will be the 4th recipe I’m using from your site. The first 3 have been a hit in our home so I’m sure these will at well. Quick question, to freeze these tater tots do you recommend freezing prior to frying or after they’ve been fried?

I recommend freezing them in a cooked state (once they’ve been cooled).

I made these tonight and used red and yellow potatoes from my garden. I might have boiled the potatoes a little too long because the finely grated potatoes were quite gummy. I tried to get as much moisture out as possible, but probably still had too much moisture as they were not quite done in the center after they were fried. I also kept adding flour to my hands while forming them as they were a bit sticky. However, I still had a hard time not eating all of them as they came out of the fryer! These are very delicious, and I will either freeze these tots or use for tater tot casserole so they cook a little further in the middle. I have SOOO many potatoes this year out of my garden, so I will keep trying this recipe until perfected 🙂 Thank you for the recipe!

Yay! A total success, these turned out perfect and were loved by the whole family! Thanks for sharing!

I was wondering if using a small cookie scoop would work for forming the tater tots? They would be round, instead of log shaped, but so what? From what I can tell, forming the tots is the most time consuming part of this recipe.

Why not give it a try.

I just got done eating tater rounds, that is what they are called here in Idaho, land of the famous potato. So I really don’t see why you couldn’t shape them in rounds, or disc shape. I going to try this recipe, I love homemade more than store bought.

it looks like totally crispy and yummy to me lol probably not only me also others.

your recipe is cool to me. thank you for your idea. i will try this at my home.

it will be a good tater tots surely to our family

meeee, not our. i meant my family 😛

I’d prefer to just leave out the flour for my GF daughter. Would that work, or will I need to add a flour substitute?

I recommend using a substitute.

First of all, these are amazing. Never thought about grating potatos until now. My only question is how do I make the potatos less sticky so I can actually form them correctly?? I ended up using two spoons and it was a difficult process.

I recommend draining the potatoes completely as best as you can, removing as much water as possible.

Also patting a little cooking oil on your hands now and then helps!

Made these yesterday and they were GREAT! Easy too. We parboiled them at 11am and let them sit for a couple hours at room temp and that eliminated the need to squeeze out any liquid as they we dry by then, so kind of a nice do-ahead tip. Amazing crunch! I’ve seen some recipes that are so much more involved and I can’t imagine them being any better.

You don’t need egg, because the gluten in the flower does the binding. However, if you want to use gluten free flower, which you can, I do recommend using one.

This looks amazing. And there are so many possibilities: curry tots, tot burritos, smoked brisket over tots, tot poutine. Can’t wait!

OMG Just finished making cooking and eating these Ammazing Tots . WOW . A little time consuming but well worth it ! I used coffee filters to mold my tots which Helped with any excess water … Thanks for the post .

Have you tried to make these with sweet potatoes or a mix of sweet potato & russet?

I actually have not but it sounds amazing!

I ended up with mashed potatoes

Edna, did you drain the potatoes completely, removing as much water as possible?

I made these today and they were lovely. We are not used to tater tots in Ireland but I will definitely make these again. Looking forward to trying out more of your recipes.

Just finished cooking them up! Here’s my thoughts:
1) I may have boiled the potatoes a little too much? Once I started to shape the tots, they became more of a mashed potato consistency. This might have caused the rest of my trouble.
2) Used a pastry bag and it made perfectly shaped tots.
3) Threw the first dozen in the deep fryer. They fell apart.
4) Second batch I fried on the stove top, in about 1/3 inch of oil. They held their shape this way.
5) The final consistency was not what I look for in a tater-tot, but again that could have been caused by possibly over boiling the potatoes in the beginning.
6) The dill was a bit overpowering for me, but I don’t like dill, so I’m not really sure why I added it. 🙂

They were fun to make! I ended up taking about 2 hours to finish them so I think I still see bags of frozen tots in my future, but these were good!

I just made this and they were delicious! Everyone who had some loved them as well. Thank you for this recipe.

Does anyone remember tater tots from the grocery that had little bits of onion in them. These were my favorite but you can’t find them anymore. They were so flavorful! I’m going to try this by finely chopping some onion or chive and adding in. Let you know on the outcome. Thanks for the recipe.

I didn’t want to mess with frying so instead I cooked in a waffle maker. Yum, crispy edges all over and no frying. Delicious.

Did you know that if you add 1/8 to 1/4 tsp (depending on amount of oil) ground ginger to your hot oil then add the tots (or any other food) the oil does not absorb into food?

The interwebs does not seem to support your theory….

These are the best tots I’ve ever had, and that includes “housemade” restaurant tots!

I wonder if you could make them with sweet potatoes or yams?

That sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Is there any way to incorporate leftover mashed potatoes into this lovely recipe? I have about 2 cups of leftover mashed potatoes (smashed, more than mashed – still lumpy pieces of potato) that have sour cream and cream cheese in them. This looks like a fun recipe to try to use them up. Any advice would be appreciated! Thank you, Penny

Yes, that sounds amazing!

I have a campfire themed dinner potluck in a couple weeks and I am designated to bring appetizers. This is perfect! There are a few allergies so I am going to try using rice flour…. I hope it turns out!

Also, I will be cooking these there, and I don’t have access to a stove top. Do you think a BBQ would be work well? I’m weighing my options between pre-frying, freezing, and re-heating on the bbq or only prep and cook there on the bbq. Any suggestions to which would be better?

I should also mention I am planning on making them into skewers with bacon, and melting cheddar cheese with green onions. It will be served with ranch sour cream!

Did I just make you hungry?

Unfortunately, I have not tried this on a BBQ so I cannot really say with certainty. As always, please use your best judgment.

I would put a cast iron skillet on the bbq with oil and fry them like that.

Would this work with sweet potatoes?? Just a thought.

I parboiled my potatoes whole for 6 minutes. Then I let them cool completely. I shredded them in the food processor and it took maybe a minute. If you use russet potatoes there is no need to remove water. I deep fried them at 350 degrees for 5-6 minutes until nicely golden brown. They are so amazing!! I didn’t use the oregano or the dill. That combo just didn’t sound good to me. I will never buy store tots again. I have reheated them in a 425 degree oven for 15 minutes and they come out perfect. I would never heat them in the microwave as they would lose their nice crispness. My husband and son love them. Thank you so much for this recipe.

Carol, I agree with you– Use either oregano OR dill OR neither…a dill/oregano combo does not work for me even though I love both herbs.

Also Thank you for your other suggestions.

These are delicious and taste great with sour cream too. I actually made a sauce with equal parts of ketchup and sour cream to dip them in. Wonderful!

Great Idea– of Sour Cream and Ketchup– I’ve only mixed Ketchup with Mayo to make a type of Thousand Island dressing (without chopped sweet pickle relish) BUT your idea sounds much better. Thanks

I can’t wait to make these.

To make hash browns, many ppl do the same thing…boil and then squeeze out the excess water. To save a lot of time and work, bake your potatoes first, then shred, then follow the rest of the recipe. You’ll find it a thousand times easier!

These look delicious! I never even thought to try to make my own tater tots!

Oh, please do not fry in oil! I make some very similar to this and shape them then place on parchment paper and bake at 400 degrees. If you really feel the need to use oil, you can lightly spray before you place in the oven and turn about half way through baking.

I have been fascinated with tater tots since I came here in 1970 – have copied and pasted everyone’s ideas on another sheet of paper so that I can cross off what doesn’t work, if I need to make adjustments. I like the idea of baking the potatoes first and I think I will do that before trying the original idea of boiling them. Thanks everyone for your ideas. Will add comments later if I have any brilliant ideas like you all had.

I made these today. I found the potatoes to be very sticky and difficult to shape. Wetting my hands after every 6th tot or so helped with this problem. May be I did something wrong that caused this. I’m not sure.
I don’t like the mess of frying so I decided to bake half of them to see how they turned out. The fried batch was delicious and didn’t even make it off the paper towels onto a plate before my hubby and I had gobbled them up.
The baked ones didn’t brown at all, even after 20 minutes and a temperature increase. They were mushy and didn’t taste very good. So I decided to try and fry them to brown them. This worked fantastically, even better than just frying because the tots held their shape better. They tots tasted even better, too.
In conclusion, this is delicious recipe, but it is also a lot of work. I think I’ll stick to store bought tots!

You know garlic and onions currently still grow in the ground and exist as real vegetables and they actually both store incredibly well. THERE’S NO REASON TO EVER USE GARLIC POWDER OR ONION POWDER. Despite what you may think, you soire in the proccesed food section of the grocery store has not ended until you give up the vegetable powders. Hate to break it to ya.

You, sir, need not be rude. Many who feel the need to steer clear of processed foods can absolutely go nuts dehydrating their onions, garlic and more, to make their own powdered versions. I have done so myself in the past. I feel that the flavor dispersion is greater and the dried version adds a lovely undertone that only fresh cannot always provide. I LOVE fresh and powdered. I do buy the best powdered I can afford, but it’s not always realistic to use fresh, depending on a ton of different factors including that you just ran out or as in this recipe, the moisture level wouldn’t support them keeping shape.

LeJoy, Very good reply as to why you need dry powdered spices for this recipe–Another tater tot recipe makes use of dried chopped onion for the EXACT reason you mention–to keep a drier mixture. I love onion and garlic–and try to keep both dried and fresh on hand.

these are a great option it just tool a while to grate all of the potatoes

I make these often, I’ve baked them, and fried them. Nowadays I use an air fryer after I give them just a tiny spritz of oil (don’t use commercial sprays, a pump sprayer with olive oil works great) I’m not a big tot fan but my s/o adores them.

5 or 6 tots at a time? What pot are you using, like a easy bake oven size? Do they really need that much space?

You can add more tots if your pan is large enough – you just don’t want the pan to be overcrowded.

I agree about the 5 or 6 at a time. I am pretty sure unless they are hugs patties like Mickey Ds then you can put more in a pan

Made the tater tots…. Recipe worked out well. Great seasoning. Very tasty.

Strange thing did happen. I deep fried the tots. First bunch went in and came out beautiful. 2nd batch all came out great except one. It had a nice crispy shell but the inside potato had leaked out. 3rd batch there were quite a few hollowed out shells. 4th batch all turned to mush. All tots were from the same mixture. Oil was sizzling when each batch was put in.

Any ideas as to why this may have happened?

How strange – I have no idea why that would happen!

When I put them in the hot oil, they seemed to be ok. Then they started to flatten and looked like they were turning to mush. I left them a while on very high heat ad they seemed to set a bit, enough to flip them. They came out more like mini potato patties than tots. Tasted good despite the almost “failure”.

I sprayed with my Olive oil sprayer so u could bake them at 425 F for about half hour, turning once. I also agree some middle Eastern spices and finely diced red onion. OMG. To top it off? Garlic Curry Ketchup.

I’ve looked at three other tater tot recipes and found this one to be the best in my mind–when I imagine making them…

This recipe also has more info regarding how to deal with them when frozen.

The two things I will change when using this recipe:
1) is substitute 2-3 T. dried onion flakes (a component in another tater tot recipe) for the onion powder.
2) I will use only one of the herbs (either oregano or dill), not both.
Maybe I’ll start tonight? I have a 10 lb. bag of russet just screaming to be boiled.

Thank you for this great recipe and detailed instructions.

This may be heretical but could you use Real Potato Hash Browns instead of cooking the Russet potatoes in the instructions?

I made these on a whim tonight. I used a combination of parboiled potatoes, as the recipe directs, and grated leftover baked potatoes from the fridge. I used Pillsbury 1 for 1 gluten free flour. These tots are amazing!! I can’t believe how the outside stayed crispy! We topped with taco fixings for taco tots and the tots stayed crispy under all the toppings. A new favorite!!

I love the recipe but I messed up and made the tots too big so it caused it not to cook as well so next time ill make them smaller.

Glad I found your recipe
I used an ice cube tray to press the grated potatoes into a good size. Then shaped it and placed in the freezer for about 10 minutes before frying. Came out good.
This recipe is a keeper

So smart Vicky, thanks for sharing that little trick!

Yes these are way more work than frozen store bought tater tots but if you plan ahead then you can make large batches easily and freeze them. I read every single review and there were many great tips from so many people. Thank you guys. This is how I went about making these using the ingredients listed except for the dill.
1. The day before I par boiled the potatoes for 7 minutes. I left the skins on to do this. After they cooled I put them in the fridge and went about my day. I used red potatoes for my first time.
2. The next morning I peeled the cooked potatoes, cut them in half and fed them into my food processor with the grater attachment. That went super fast and I had cooked 10 lbs of potatoes.
3. I added flour and spices to my grated taters. Lots of garlic because the kids like it. I used dried spices so as not to cause unwanted moisture.
4. I coated my hands with a little oil and shaped these shreds into tots. I did have to wash my hands and re oil them to shape tots several times as the potatoes were a wee bit sticky. I placed them into ice cube trays. I used 8 trays in total. Then I put them in the freezer for twenty minutes. After that I popped them out of the trays and put them into zip lock freezer bags and back into the freezer for when we want them. Just cook from frozen.
5. I cooked a batch in the oven and tried frying some. OH BY FAR the fried where the best BUT the kids liked the baked ones better than the store bought ones so I will stick with baking them as this is healthier obviously. I baked at 450 for twenty minutes and turned them after ten. They browned perfectly.
Thank you Chungah and to all those who tweaked the method. This was a huge hit in my house last night and I am glad because I made enough to last a few months.

Thank you for sharing your way of making these Louisa! We appreciate it!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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