Best Homemade Tater Tots Recipes

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

HOMEMADE TATER TOTS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.

HOMEMADE GARLIC-PARMESAN TATER TOTS. SERIOUSLY RECIPE - (4.5/5)

Steps:

• Preheat oven to 400° F. Scrub the potatoes clean and roast until they are fork tender. Cool them rapidly by plunging them in ice water. Change the water, and repeat, until the potatoes are cool. Shred the potatoes on the large holes of a box grater. You can peel them first; I didn't. Place the other ingredients into the bowl with the grated potatoes and use a fork to fully combine everything. Line a baking sheet with parchment paper and rub it with a layer of olive oil. Preheat oven to 425° F. Using about a teaspoon of the potato mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made. Bake about 35 to 40 minutes, turning once about 20 minutes into the cooking time. Serve hot with ketchup.

HOMEMADE TATER TOTS

Steps:

• Peel potatoes, place potatoes in pot and cover with cold water by inch. Bring to boil and cook until, parboiled. Drain well and let cool.
• Using a box grater, finely shred potatoes. Make sure you can get as much water out of the shredded potatoes.
• In a large mixing bowl add shredded potato. Stir in spices, flour, and fresh parsley. The mixture should be workable but dry. Form potatoes into tots.
• Heat peanut oil in a large stockpot or deep fryer over medium high.
• Add tots to the fryer, 5 or 10 at a time, and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel lined plate.
• Serve immediately, garnished with parsley. Dipping the tots in our famous Divine Kuizine Remoulade sauce.

HOMEMADE CRUNCHY TATER TOTS

Steps:

• 1. In a bowl, combine all ingredients except corn flakes and dipping sauces. Chill mixture. Heat oven to 350^. Shape chilled mixture into 1-inch balls or little rolls(pillows) roll them in beaten egg and then in cornflakes that have a little butter added (this keeps them crisp) Place on a well sprayed baking sheet. Bake for 20-25 minutes until crispy. Serve hot with sauce.

HOMEMADE GARLIC-PARMESAN TATER TOTS

Steps:

• Preheat oven to 400° F.
• Scrub the potatoes clean and roast until they are fork tender. Cool them rapidly by plunging them in ice water. Change the water, and repeat, until the potatoes are cool.
• Shred the potatoes on the large holes of a box grater. You can peel them first; I didn't.
• Place the other ingredients into the bowl with the grated potatoes and use a fork to fully combine everything.
• Line a baking sheet with parchment paper and rub it with a layer of olive oil.
• Preheat oven to 425° F.
• Using about a teaspoon of the potato mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
• Bake about 35 to 40 minutes, turning once about 20 minutes into the cooking time.
• Serve hot with ketchup.
• Photo by James Ransom
• This recipe originally appeared on Food52.com: Hand-Formed Parmesan Tater Tots

HOMEMADE PARMESAN TATER TOTS

Steps:

• Preheat oven to 400 degrees to roast the potatoes
• Scrub the potatoes until they are clean. Roast the potatoes until they are fork tender. Cool them rapidly by plunging them into ice water. Change the water and repeat until the potatoes are cool
• Shred the potatoes on the large holes of a box grater. Peel or not peel - that is your choice.
• Place the grated potatoes and other ingredients in a large bowl. Use a fork to fully combine everything.
• Line a baking sheet with parchment paper and rub it with a layer of olive oil.
• Turn oven heat up to 425 degrees.
• Using about a teaspoon of the mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
• Bake 35 to 40 minutes, turning them after about 20 minutes of the baking time.
• Serve hot with ketchup.