📝 About This Recipe
Born from the desire to reduce food waste in 1950s America, the Tater Tot has evolved from a humble cafeteria side to a cult-classic snack beloved for its contrasting textures. These homemade gems feature a fluffy, seasoned interior encased in a shatteringly crisp, golden-brown crust that no frozen bag can replicate. By par-cooking the potatoes and using a coarse grate, we achieve that signature 'nugget' structure that captures salt and sauce perfectly.
🥗 Ingredients
The Potatoes
- 2 lbs Russet Potatoes (scrubbed clean, skin on for boiling)
- 1 teaspoon Fine Sea Salt (for the boiling water)
Seasoning & Binding
- 1 tablespoon All-purpose Flour (helps bind the starch)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Dried Oregano (finely crushed)
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 3-4 cups Vegetable Oil (or enough for deep frying; peanut or canola also work)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 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 teaspoon of sea 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 quite firm and resistant in the center when pierced with a knife.
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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 cooled, peel the potatoes. The skins should slip off easily with your fingers or a paring knife.
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5
Using the large holes of a box grater, grate the par-cooked potatoes into a large mixing bowl. The shreds should be distinct, not mushy.
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6
Use a clean kitchen towel or cheesecloth to gently pat the grated potatoes, removing any excess surface moisture. This is crucial for crispiness.
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7
Sprinkle the flour, garlic powder, onion powder, oregano, smoked paprika, kosher salt, and black pepper over the potatoes.
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8
Gently toss the mixture with your hands or a fork until evenly coated. 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 to form a small cylinder (about 1 inch long). Repeat until all the mixture is used, placing them on a parchment-lined baking sheet.
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10
Place the baking sheet in the freezer for 15 minutes. This helps the tots 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 thermometer to ensure accuracy.
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12
Carefully lower 6-8 tots into the oil at a time. Fry in batches to avoid dropping the oil temperature too significantly.
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13
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the tots are a deep golden brown and crisp to the touch.
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14
Transfer the finished tots to a wire rack set over a paper towel-lined baking sheet to drain. Immediately sprinkle with a tiny bit more salt while hot.
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15
Garnish with fresh parsley and serve immediately while the exterior is at its peak crunch.
💡 Chef's Tips
Always use Russet potatoes as their high starch content is essential for the structure of the tot. Don't overcook the potatoes during the boiling phase; if they are too soft, you will end up with mashed potato balls instead of textured tots. If the mixture feels too loose to shape, add one more teaspoon of flour, but use it sparingly to keep the interior light. Ensure your oil returns to 375°F between batches to prevent the tots from soaking up grease and becoming soggy. For a spicy twist, add a 1/4 teaspoon of cayenne pepper to the seasoning mix.
🍽️ Serving Suggestions
Serve with a side of spicy chipotle mayo or classic organic ketchup. Pair with a cold, crisp Lager or a craft Root Beer to balance the salty, fried goodness. Top with melted cheddar cheese, bacon bits, and sour cream for 'Loaded Totchos'. Serve alongside a gourmet smash burger for the ultimate fast-food feast at home. Try dipping them in a side of warm sausage gravy for a decadent breakfast treat.