Homemade Tater Tots
Cuisine: American
Author: Andrea Cammarata
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
A quick and easy version of the delicious little potato creation...I didn't think it was possible...but these are even better!
  • 2½ pounds of Russet Potatoes
  • 1 level tablespoon of cornstarch
  • salt and pepper to taste
  • sprinkle with garlic powder about 1 teaspoon but if you want more...go for it.
  • If you haven't tried the garlic salt from Trader Joe's try it and substitute it for the salt and garlic...it is sooooooo good!
  • ½ cup of sauteed finely chopped onions or scallions (this is optional)
  • Oil to Fry In
  1. Wash and Peel your potatoes
  2. Grate your potatoes by hand or with your food processor
  3. Place the grated potatoes in cold water
  4. Line a full size cookie sheet with parchment or aluminum foil
  5. Squeeze all the water out of the potatoes (handful by handful) and spread evenly over the entire sheet
  6. Add your seasoning to taste
  7. Sprinkle the cornstarch evenly over all the potatoes (I use a little sieve)
  8. Toss to lightly mix
  9. Place in a 400 degree oven for 18 minutes (just to dry out the potatoes a bit)
  10. Take out of the oven (they will still be white and not very pretty)...allow them to cool so you can handle them
  11. Take a small ice cream scoop...fill it up ...press it so it is packed...release ...you can use them that shape or you can shape them like a regular Tater Top or even around ball...totally up to you!
  12. When they are all formed...fry them in small batches in oil that is about 350 or a little hotter.
  13. Four minutes for lightly golden brown
  14. Five minutes for a much crunchier tot...for those that like a lot of potato taste...go for the light brown...those of you that love super crispy...go 5 minutes!
  15. Drain on paper towel or brown paper
  16. Serve warm with your favorite dip!
  17. Bon Appetit!
Recipe by The Cottage Market at https://thecottagemarket.com/homemade-tater-tots/