📝 About This Recipe
Elevate your morning with these ultra-crispy, hand-shaped tater tots that put the frozen variety to shame. By par-boiling the potatoes and using a coarse grate, we achieve a pillowy interior encased in a shatteringly crisp, golden-brown crust. Infused with a hint of garlic and smoky spices, these are the ultimate artisanal side for a gourmet brunch experience.
🥗 Ingredients
The Potato Base
- 2 pounds Russet Potatoes (scrubbed clean, skins on for boiling)
- 1 tablespoon All-purpose Flour (helps bind the starch)
- 1 teaspoon Cornstarch (for extra crunch)
Seasoning Blend
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika (adds a subtle depth)
- 1 teaspoon Fine Sea Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Parsley (finely crushed)
Frying & Garnish
- 2-3 cups Vegetable Oil (for shallow frying; use a high smoke point oil)
- 1 tablespoon Fresh Chives (finely minced for garnish)
- 1 pinch Maldon Sea Salt (for the final touch)
👨🍳 Instructions
-
1
Place the whole, unpeeled Russet potatoes in a large pot and cover with cold water by at least an inch. Add a pinch of salt.
-
2
Bring the water to a boil, then reduce to a simmer. Cook the potatoes for about 15-20 minutes. They should be tender on the outside but still firm and slightly undercooked in the center.
-
3
Drain the potatoes and immediately plunge them into an ice bath to stop the cooking process. Let them sit for 5 minutes until cool to the touch.
-
4
Peel the potatoes using your fingers or a paring knife; the skins should slip right off. Pat the peeled potatoes completely dry with paper towels.
-
5
Using the large holes of a box grater, shred the potatoes into a large mixing bowl. The texture should look like long, distinct strands.
-
6
Spread the shredded potatoes onto a clean kitchen towel or layers of paper towels and squeeze firmly to remove every drop of excess moisture. This is the secret to a crispy tot!
-
7
Return the dry potato shreds to the bowl. Sprinkle over the flour, cornstarch, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and dried parsley.
-
8
Gently toss the mixture with your hands or a fork until the seasonings are evenly distributed. Avoid overworking the potatoes into a paste; you want to keep the shreds intact.
-
9
Scoop about 1 tablespoon of the mixture and compress it in your palm to form a small cylinder (about 1 inch long). Repeat until all the mixture is used, placing them on a parchment-lined tray.
-
10
Place the tray of shaped tots in the freezer for 10-15 minutes. This helps them hold their shape during frying.
-
11
In a heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C).
-
12
Carefully lower the tots into the hot oil in batches. Do not crowd the pan, as this will drop the oil temperature and result in greasy tots.
-
13
Fry for 3-5 minutes, turning occasionally with a slotted spoon, until they are deeply golden brown and crispy on all sides.
-
14
Transfer the finished tots to a wire rack set over a baking sheet to drain. Immediately sprinkle with a little extra salt while hot.
-
15
Garnish with fresh chives and serve immediately while the exterior is at peak crunch.
💡 Chef's Tips
Always use Russet potatoes; their high starch content is essential for the structure and texture of the tot. Squeezing out the moisture is the most important step—if the potatoes are wet, the tots will be mushy and fall apart. Don't skip the freezer chill time; it acts as a 'glue' for the starch so they don't disintegrate in the hot oil. If baking instead of frying, spray generously with oil and bake at 425°F for 25 minutes, flipping halfway through. Ensure your oil is at the correct temperature (350°F) before adding the tots to prevent them from soaking up too much oil.
🍽️ Serving Suggestions
Serve alongside soft scrambled eggs and thick-cut maple bacon for a classic breakfast. Pair with a spicy chipotle aioli or a homemade zesty ketchup for dipping. Top with melted cheddar cheese, pickled jalapeños, and a dollop of sour cream for 'Breakfast Totchos'. Accompany with a fresh Mimosa or a spicy Bloody Mary to balance the richness of the fried potatoes. Serve as a side to a savory Eggs Benedict to soak up the delicious hollandaise sauce.