Tater Tots Recipe

Russet potatoes: These starchy potatoes are perfect for creating the right texture in your tater tots.

All-purpose flour: Helps to bind the grated potatoes together, ensuring the tots hold their shape.

Salt: Enhances the flavor of the potatoes and other seasonings.

Garlic powder: Adds a subtle garlic flavor to the tots.

Onion powder: Provides a hint of onion flavor without the moisture of fresh onions.

Black pepper: Adds a touch of heat and depth to the seasoning.

Vegetable oil: Used for frying the tots to achieve a crispy, golden-brown exterior.

When preparing grated potatoes, ensure they are thoroughly squeezed to remove as much moisture as possible. Excess moisture can prevent the tater tots from achieving that perfect crispy texture. Use a clean kitchen towel or cheesecloth to wring out the liquid effectively.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, adding a unique twist to the tater tots.

• all-purpose flour - Substitute with cornstarch: Cornstarch can help achieve a similar binding effect and crispiness, making it a good gluten-free alternative.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor and is often less processed than table salt.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can add a fresher, more intense onion flavor and a bit of texture.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can be less visually noticeable in the tater tots.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it a suitable alternative for frying.

• Allow the tater tots to cool completely at room temperature before storing.
• Transfer the cooled tater tots to an airtight container or a resealable plastic bag.
• If stacking the tater tots, place a sheet of parchment paper between each layer to prevent sticking.
• Store the container or bag in the refrigerator for up to 3-4 days.
• For longer storage, place the tater tots in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the tater tots to a resealable freezer bag or an airtight container.
• Label the bag or container with the date to keep track of freshness.
• Store the tater tots in the freezer for up to 3 months.
• To reheat, preheat your oven to 400°F (200°C).
• Arrange the tater tots in a single layer on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, reheat the tater tots in an air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through.
• Serve hot with your favorite dipping sauce.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover tater tots on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are crispy and heated through.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the tater tots in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Skillet Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the tater tots in a single layer. Cook for 3-5 minutes, turning occasionally, until they are warmed through and crispy.

• Microwave Method: Place the tater tots on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, checking and stirring halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Arrange the tater tots on the toaster oven tray. Bake for 8-10 minutes, flipping once, until they are hot and crispy.

• Oven: Used to preheat to 400°F (200°C) and bake the tater tots if you prefer a baked version instead of frying.

• Baking sheet: Lined with parchment paper to place the shaped tater tots before frying.

• Parchment paper: Prevents the tater tots from sticking to the baking sheet.

• Kitchen towel: Used to squeeze out excess moisture from the grated potatoes.

• Large bowl: For mixing the grated potatoes with flour, salt, garlic powder, onion powder, and black pepper.

• Skillet: Used to heat the vegetable oil and fry the tater tots.

• Paper towel: Placed on a plate to drain excess oil from the fried tater tots.

• Plate: Used to hold the paper towel and the fried tater tots.

• Grater: Used to grate the peeled russet potatoes.

• Measuring cups: For measuring the grated potatoes and vegetable oil.

• Measuring spoons: For measuring the flour, salt, garlic powder, onion powder, and black pepper.

• Spatula: Used to turn the tater tots while frying to ensure they are evenly cooked.

Prepare ingredients in advance: Peel and grate the potatoes ahead of time, storing them in water to prevent browning.

Use a food processor: Speed up the grating process by using a food processor instead of a manual grater.

Batch frying: Fry the tater tots in larger batches to reduce overall cooking time.

Preheat oil: Ensure the oil is hot before frying to cook the tots faster and more evenly.

Freeze for later: Make a double batch and freeze half for a quick snack later.