Homemade Tater Tots
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(100)
Ingredients
6 servings
- 2 pounds russet potatoes, peeled
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 3 cups vegetable oil
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until parboiled, about 6-7 minutes; drain well and let cool.
Step 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.
Step 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.
Step 4
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
Step 5
Working in batches, add tots to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Step 6
Serve immediately, garnished with parsley, if desired.
Step 7
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Chef's notes
*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.
