North American

Serving

Tater Tots

Name: Tater Tots
Total time: 40 min
Yield: 8 servings
Cuisine: North American
Ingredients: 2 lbs Russet potatoes (peeled); 1 tbsp all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp kosher salt; 1/4 tsp black pepper; vegetable oil (for deep frying)

Grated Russet potatoes seasoned with garlic and onion powder, shaped into bites and deep-fried until golden and crisp, a classic diner-style side.

40 minutes

Serves 8

Side/Snack

14 min prep

22 min cook

Contains common allergens

Wheat

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Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

6 steps

1
Place the peeled potatoes in a large pot, cover with cold water, and bring to a boil. Parboil for exactly 7 minutes. They should be partially cooked but still firm in the center.
2
Drain the potatoes and let them cool completely until you can handle them safely.
3
Grate the cooled potatoes using the large holes of a box grater into a large mixing bowl.
4
Sprinkle the flour, garlic powder, onion powder, salt, and pepper over the grated potatoes. Toss gently with your hands to combine without mashing the shreds.
5
Take about 1 tablespoon of the mixture and form it tightly into a small, 1-inch cylinder (the classic tot shape). Repeat with the remaining mixture.
6
Heat 2 inches of vegetable oil in a Dutch oven to 375°F (190°C). Fry the tots in batches for 3-4 minutes until deeply golden brown and very crispy. Drain on paper towels and serve hot.

Tater Tots — plated and served — Serving moment. How Tater Tots looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 65

Pantry-friendly 81

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

Calories

2 g

Protein

20 g

Carbs

0 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Tater tots were invented in 1953 by the Grigg brothers, founders of Ore-Ida, as a way to use up the potato shreds left over from french fry production. The small cylinders became a school cafeteria and diner staple throughout the following decades, so associated with American childhood that the word is now generic. Homemade versions have grown popular among cooks who want the same crisp shell and fluffy interior without the industrial additives, and the technique of parboiling the potato before grating is the key step that most scratch recipes underemphasize.

Listahan note

This version parboils the Russets to exactly the right stage before grating, so the interior stays light and fluffy rather than dense when fried. The proportions of flour and seasoning are kept minimal to let the potato flavor come through.

Technique cues

The parboil time matters more than most recipes acknowledge; 7 minutes gives a cooked exterior that grates into strands while the center stays firm enough to hold shape when formed.
Squeezing excess moisture from the grated potato is not optional; too much water in the mixture causes the tots to burst or steam instead of crisping in the oil.
Oil temperature for tots should be slightly higher than for french fries, around 375 degrees, because the compact cylinder shape needs the outer shell to set before the center softens.

Kitchen flow

Parallel prep: Cool the parboiled potatoes in the refrigerator while setting up the frying station and measuring the seasonings.
Make-ahead: Form the unfried tots and freeze them on a sheet pan, then transfer to a bag; fry from frozen at 375 degrees for 4-5 minutes.
Leftover move: Re-crisp cooked tots in an air fryer at 400 degrees for 4 minutes and serve as a base for a nacho-style topping with cheese and jalapenos.
Cleanup rhythm: Grating the cooled potatoes is the messiest step; line the counter with a kitchen towel to catch stray shreds before they dry and stick.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Russet potatoes

Main body

Purpose: High-starch Russets create the fluffy interior and crisp exterior that define the texture of a proper tater tot.

Handling: Parboil peeled whole potatoes for exactly 7 minutes, cool completely, then grate on the large holes of a box grater.

Adaptation: Yukon Golds produce a denser, waxier interior that some prefer but others find less traditional.

all-purpose flour

Binder

Purpose: A small amount of flour helps the grated potato strands stick together so the tot holds its cylinder shape during frying.

Handling: Add to the grated potato mixture by sprinkling evenly, then mix gently so the flour distributes without overworking.

Adaptation: Potato starch or cornstarch can replace flour for a crispier, gluten-free exterior.

garlic powder

Background seasoning

Purpose: Adds a savory depth to the potato without overpowering the clean starch flavor that makes tots satisfying.

Handling: Mix with the onion powder and salt before adding to the potato so the seasoning is evenly distributed.

Adaptation: Smoked garlic powder adds a subtle smoky note; fresh garlic will burn in the oil and should be avoided.

onion powder

Secondary seasoning

Purpose: Contributes a mild, rounded onion flavor throughout the interior of each tot without adding moisture that would make the mixture loose.

Handling: Combine with the garlic powder and salt in a small bowl before folding into the grated potato to ensure even distribution.

Adaptation: Dehydrated minced onion can replace onion powder; pulse briefly in a spice grinder to get a finer texture that mixes in smoothly.

Technique notes

Do not skip the cooling step after parboiling; warm potatoes will turn to mush when grated instead of forming clean strands.
When forming the cylinders, compress the mixture firmly with both palms; a loose tot will crack open in the oil and shed strands.
Fry in small batches and keep finished tots on a wire rack in a 200 degree oven so they stay hot and crisp while you finish the rest.

Ingredient swaps

Gluten-free direction: Replace all-purpose flour with potato starch or cornstarch in the same quantity for a gluten-free version that is actually crispier.
Baked direction: Place formed tots on an oiled baking sheet and bake at 425 degrees for 20-25 minutes, flipping once; the exterior will be less uniformly golden but still crisp.

Serve alongside

Cheeseburger with American cheese and pickles
Corn dog with yellow mustard
Simple iceberg wedge salad
Vanilla milkshake
Cream soda
Cold root beer

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate cooked tots in a sealed container for up to 3 days; they will soften.
Reheat in an air fryer at 400 degrees for 4-5 minutes or in a 425 degree oven for 8-10 minutes; do not microwave.
Freeze uncooked formed tots on a sheet pan until solid, then transfer to a bag; fry directly from frozen with no thawing.

Equipment

Large pot for parboiling
Box grater with large holes
Heavy-bottomed pot or Dutch oven for frying
Instant-read thermometer and wire rack for draining

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