Description
Crispy homemade tater tots made from peeled russet potatoes that are simmered until just tender, chopped, seasoned, formed into logs, and fried to golden perfection. These tots are a delicious snack or side dish, garnished with fresh parsley for a touch of color and flavor.
Ingredients
Scale
Potatoes
- 2 pounds Russet potatoes (peeled and cut into 2-inch chunks)
Seasoning & Coating
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For Frying & Garnish
- 1 quart vegetable oil (for frying)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Boil the potatoes: Place the peeled and chunked potatoes in a Dutch oven or large pot and cover with water. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the potatoes are barely fork tender, about 6 to 10 minutes.
- Drain and dry the potatoes: Drain the potatoes in a colander and transfer them to a clean kitchen cloth spread in a single layer to dry completely and cool.
- Pulse potatoes: Once cool, transfer half of the potatoes to a food processor and pulse until chopped into small pieces about ¼ to ⅛ inch in size. Transfer to a bowl and repeat the process with the remaining potatoes.
- Mix seasoning: Gently fold in the cornstarch, garlic powder, onion powder, kosher salt, and ground black pepper into the chopped potatoes, ensuring even coating without mashing the potatoes.
- Form tots: Shape the seasoned potato mixture into 1-inch long logs and place them on a parchment-lined baking sheet, spacing them slightly apart.
- Heat oil and fry: Heat the vegetable oil in a Dutch oven or large pot to 350°F (175°C). Fry the tots in small batches, avoiding overcrowding, for 3 to 5 minutes or until golden brown and crispy. Remove using a slotted spoon and drain on paper towels.
- Serve: Sprinkle tater tots with additional salt and chopped fresh parsley if desired. Serve immediately for best crispiness and flavor.
Notes
- Ensure the potatoes are dry before forming and frying to avoid oil splatter.
- You can prepare the tots ahead of time and refrigerate before frying.
- Frying in small batches helps maintain oil temperature and crispness.
- For a gluten-free version, confirm cornstarch and seasoning are gluten-free.
- Use fresh russet potatoes for best texture and flavor.
