📝 About This Recipe
Born in the 1950s as a clever way to use potato scraps, the Tater Tot has evolved into the quintessential American comfort snack. This scratch-made version elevates the diner classic by using a par-cooking technique that ensures a fluffy, starchy interior encased in a shatteringly crisp, golden-brown crust. Infused with a hint of onion powder and fresh parsley, these gems offer a nostalgic flavor profile that far surpasses anything found in the freezer aisle.
🥗 Ingredients
The Potatoes
- 2 lbs Russet Potatoes (scrubbed clean, approximately 3-4 large potatoes)
- 1 quart Vegetable Oil (for frying; peanut or canola oil also work well)
Seasoning and Binding
- 1 tablespoon All-Purpose Flour (helps bind the potato shreds)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Dried Oregano (finely crushed)
- 1 teaspoon Kosher Salt (plus more for seasoning after frying)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Parsley (very finely chopped)
Optional Dipping Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon Honey
👨🍳 Instructions
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1
Place the scrubbed 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 to be par-boiled—partially cooked but still very firm in the center. A fork should meet resistance.
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3
Drain the potatoes and immediately submerge them in an ice bath to stop the cooking process. Let them cool completely for 10 minutes.
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4
Once cool, peel the skins off the potatoes. They should slip off easily with your fingers or a small paring knife.
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5
Using the large holes of a box grater, shred the potatoes into a large mixing bowl. The shreds should be distinct and not mushy.
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6
Use a clean kitchen towel or cheesecloth to squeeze out any excess moisture from the shredded potatoes. This is the secret to maximum crispiness!
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7
Sprinkle the flour, garlic powder, onion powder, oregano, salt, pepper, and parsley over the potato shreds.
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8
Gently toss the mixture with your hands or a spatula until the seasonings are evenly distributed and the mixture feels slightly tacky.
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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.
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10
Place the tray of formed tots in the freezer for 15 minutes. This helps them hold their shape when they hit the hot oil.
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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 thermometer to ensure accuracy.
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12
Carefully lower 6-8 tots into the oil at a time. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy tots.
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13
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until they are deep golden brown and crispy on all sides.
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14
Remove the tots and drain on a wire rack set over paper towels. Immediately sprinkle with an extra pinch of kosher salt while hot.
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15
In a small bowl, whisk together the mayonnaise, sriracha, and honey. Serve the tots hot with the dipping sauce on the side.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch content is essential for the structure of the tot. Don't overcook the potatoes during the par-boiling stage; if they are too soft, you'll end up with mashed potato balls instead of shredded tots. Ensure your oil returns to 375°F between batches to maintain that signature crunch. If you want to make these ahead of time, you can freeze the raw formed tots for up to a month and fry them directly from frozen (just add 1-2 minutes to the fry time). For an extra flavor kick, add 1/4 cup of finely grated Parmesan cheese to the potato mixture.
🍽️ Serving Suggestions
Pair with a cold, classic American Lager or a thick vanilla milkshake for the ultimate diner experience. Serve alongside a juicy cheeseburger or a grilled cheese sandwich. Top with chili, shredded cheddar, and pickled jalapeños for 'Totchos' (Tater Tot Nachos). Enjoy as a side to a classic breakfast of scrambled eggs and crispy bacon.