📝 About This Recipe
Forget the frozen bag; these homemade tater tots are a masterclass in texture, featuring a shatteringly crisp exterior and a fluffy, seasoned interior. Born from American mid-century ingenuity, this elevated version uses a par-cooking technique to ensure the perfect starch consistency. Each bite delivers a nostalgic salty crunch followed by the buttery richness of real Russet potatoes.
🥗 Ingredients
The Potato Base
- 2 pounds Russet Potatoes (scrubbed clean, unpeeled for initial boil)
- 1 tablespoon All-purpose Flour (helps bind the starch)
- 1 teaspoon Cornstarch (provides extra crunch)
Seasoning Blend
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Dried Oregano (finely crushed)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Granulated Sugar (aids in browning)
Frying & Garnish
- 1 quart Vegetable Oil (for deep frying; peanut or canola also work)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 pinch Smoked Paprika (optional dusting)
👨🍳 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 heavy pinch of salt.
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2
Bring to a boil, then reduce to a simmer. Cook for about 15-20 minutes. The goal is 'par-cooked'—the outside should be soft, but the center must remain firm and slightly raw when pierced with a knife.
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3
Drain the potatoes and immediately plunge them into an ice bath to stop the cooking process. Let them cool for 10 minutes.
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4
Once cool enough to handle, peel the skins off using your fingers or a paring knife. The skins should slip right off.
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5
Using the large holes of a box grater, shred the par-cooked potatoes into a large mixing bowl. You want long, distinct shreds, not a mash.
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6
Spread the shredded potatoes onto a clean kitchen towel or paper towels and blot thoroughly to remove every bit of excess moisture. This is crucial for crispiness.
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7
Return the dry shreds to the bowl. Sprinkle over the flour, cornstarch, salt, garlic powder, onion powder, oregano, pepper, and sugar.
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8
Using a spatula or your hands, gently toss the mixture until the seasonings and flour are evenly distributed. Do not overwork the potatoes or they will become gummy.
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9
Take about 1 tablespoon of the mixture and compress it in your palm, shaping it into a small cylinder (the classic 'tot' shape). 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/deep-fry thermometer for accuracy.
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12
Carefully lower the tots into the hot oil in batches of 6-8. 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 with a slotted spoon, until they are a deep golden brown and audibly crunchy.
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14
Remove with a spider strainer and drain on a wire rack set over a baking sheet. Immediately sprinkle with a little extra kosher salt while the oil is still wet on the surface.
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15
Garnish with fresh parsley and a dusting of smoked paprika. Serve immediately while piping hot.
💡 Chef's Tips
Use Russet potatoes exclusively; their high starch content is essential for the structure of the tot. Avoid overcooking the potatoes in the first step; if they are fully soft, you will end up with mashed potato balls instead of shredded tots. Ensure the oil returns to 375°F between every batch to maintain that 'shatter-crisp' crust. If the mixture is too loose to shape, add one more teaspoon of flour, but use a light touch. For a cheesy twist, fold in 1/4 cup of very finely grated Parmesan cheese to the potato shreds before shaping.
🍽️ Serving Suggestions
Serve alongside a spicy chipotle aioli or a classic homemade honey mustard dip. Pair with a cold, crisp Lager or a sparkling hard cider to cut through the richness. Transform them into 'Totchos' by layering with melted cheddar, pickled jalapeños, and sour cream. Serve as a side to a gourmet Wagyu beef burger or a toasted sourdough grilled cheese. For breakfast, pair with soft scrambled eggs and crispy bacon.