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When it comes to making tater tots, the type of potato you choose is crucial to achieving the right texture and flavor. Russet potatoes are often hailed as the ideal choice for this recipe, and for good reason. Known for their high starch content and low moisture, Russet potatoes create a fluffy interior when cooked, making them perfect for mashing and frying.

The Best Homemade Tater Tots – Crispy & Golden!

Discover the joy of making crispy golden homemade tater tots with this easy recipe! Perfect for family dinners, parties, or game-day snacks, these tasty bites deliver a satisfying crunch and fluffy interior. Learn how to choose the best russet potatoes, season them just right, and fry them to perfection. With simple ingredients and easy steps, you can create a comforting classic that delights kids and adults alike. Enjoy the homemade goodness today!
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Ingredients
  

2 lbs Russet potatoes, peeled and cut into chunks

1 tsp kosher salt (plus more for seasoning)

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayenne pepper (optional, for a kick)

1/4 cup all-purpose flour

1 large egg, lightly beaten

2 cups vegetable oil (for frying)

Fresh chives or parsley, finely chopped (for garnish)

Instructions
 

Prepare the Potatoes: Place the peeled and chopped potatoes in a large pot, cover with cold water, and bring to a boil. Once boiling, add 1 tsp of kosher salt. Reduce heat and simmer for about 15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.

    Mash the Potatoes: Using a potato masher or ricer, mash the warm potatoes until smooth. Make sure there are no lumps left.

      Season the Mixture: In a large bowl, combine the mashed potatoes with black pepper, onion powder, garlic powder, cayenne pepper (if using), flour, and the beaten egg. Mix well until everything is combined and a cohesive dough forms.

        Shape the Tots: With clean hands or a scoop, take small portions of the potato mixture and shape them into bite-sized tots (about 1 inch in size). Make sure to press them firmly to hold their shape. Place them on a baking sheet lined with parchment paper.

          Chill the Tater Tots: Refrigerate the shaped tater tots for at least 30 minutes. This helps them maintain their shape while frying.

            Heat the Oil: In a large heavy-bottomed pot or deep skillet, heat the vegetable oil over medium-high heat. It's ready when a small piece of batter dropped into the oil sizzles immediately.

              Fry the Tots: Carefully add a batch of tater tots to the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to turn them occasionally, allowing for even cooking.

                Drain and Season: Once golden and crispy, remove the tots from the oil and drain on paper towels. Immediately sprinkle with additional salt while they're still hot for the best flavor.

                  Serve: Garnish with finely chopped chives or parsley for a fresh touch. Serve warm with your favorite dipping sauce, such as ketchup or aioli.

                    Prep Time: 20 min | Total Time: 1 hr 10 min | Servings: 4-6