📝 About This Recipe
Forget the frozen bag; these handcrafted tater tots redefine the classic American side dish with a perfect balance of a pillowy interior and a shatteringly crisp exterior. By par-cooking the potatoes and using a coarse grating technique, we achieve that iconic texture that pairs beautifully with a hint of onion and fresh herbs. These are the ultimate nostalgic comfort food, elevated with professional techniques for the home kitchen.
🥗 Ingredients
Main Ingredients
- 2 pounds Russet potatoes (scrubbed clean, skins on for boiling)
- 1 tablespoon All-purpose flour (helps bind the starch)
- 1 quart Vegetable oil (for deep frying; peanut or canola also work well)
Seasoning Blend
- 1 teaspoon Sea salt (plus extra for finishing)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Dried oregano (crushed between fingers)
Fresh Elements
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1 tablespoon Chives (finely minced)
👨🍳 Instructions
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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.
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2
Bring the water to a boil, then reduce heat and simmer for about 15-20 minutes. You want the potatoes par-cooked; they should be tender on the outside but still firm and slightly raw in the center.
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3
Drain the potatoes and immediately plunge them into an ice bath to stop the cooking process. Let them sit for 5-10 minutes until completely cool.
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4
Peel the cooled potatoes using your fingers or a paring knife; the skins should slip off easily. Pat the peeled potatoes very dry with paper towels.
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5
Using the large holes of a box grater, grate the potatoes into a large mixing bowl. The shreds should be distinct and not mushy.
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6
Spread the grated potatoes onto a clean kitchen towel or layers of paper towels and squeeze out any excess moisture. Dry potatoes are the key to crunchiness.
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7
Transfer the dried potato shreds back to a clean bowl. Sprinkle in the flour, sea salt, garlic powder, onion powder, black pepper, and dried oregano.
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8
Gently toss the mixture with your hands or a fork until the seasonings and flour are evenly distributed. Do not overwork the mixture or it will become gummy.
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9
Take about 1 tablespoon of the mixture and compress it firmly in your palm, shaping it into a small cylinder about 1 inch long. Repeat until all the mixture is used.
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10
Place the formed tots on a parchment-lined baking sheet and freeze for 15 minutes. This helps them hold their shape during frying.
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11
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 375°F (190°C). Use a candy or deep-fry thermometer to ensure accuracy.
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12
Carefully lower 6-8 tots into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy tots.
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13
Fry for 3-5 minutes, turning occasionally, until the tots are a deep golden brown and crisp to the touch.
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14
Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Immediately sprinkle with a little extra sea salt while hot.
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15
Garnish with fresh parsley and chives, and serve immediately while the exterior is at its peak crispness.
💡 Chef's Tips
Always use Russet potatoes for their high starch content, which ensures the perfect fluffy interior. Do not skip the par-boiling step; if you grate raw potatoes, they will release too much water and turn brown. If the mixture is too loose to hold its shape, add an extra teaspoon of flour, but use it sparingly to keep the texture light. Maintain your oil temperature at 375°F; if it drops below 350°F, the tots will absorb too much oil and become soggy. For a spicy kick, add a 1/4 teaspoon of cayenne pepper or smoked paprika to the seasoning blend.
🍽️ Serving Suggestions
Serve with a side of homemade spicy chipotle mayo or classic organic ketchup. Pair with a cold, crisp Lager or a sharp Ginger Beer to cut through the richness. Use as a base for 'Totchos' by topping with melted cheddar, jalapeños, and sour cream. Accompany a smash burger or a gourmet grilled cheese sandwich for the ultimate comfort meal. Serve alongside a creamy garlic aioli for a sophisticated appetizer experience.