Best Homemade Tater Tots

Who knew you could make your own tater tots? We did and we’re showing you how. You won’t believe how good they taste.

Who knew you could make your own tater tots? We did and we're showing you how. You won't believe how good they taste.

It’s time to talk about the most forgotten form of the french fry… tater tots! While Homemade Potato Wedges are so tasty, sometimes you want to switch it up with this childhood favorite, amiright?

Sure, frozen tater tots can be found in virtually any freezer aisle, but they often lack that golden brown color and crispy taste we love, oh so much. The good news is that with just a few simple, inexpensive ingredients, you can make deliciously crispy tater tots at home.

Despite popular belief, you don’t need a fryer to make tater tots. In fact, all you really need is an oven and a stove top. If you’re new to frying, there are a few things you’ll want to consider before you get started.

The first thing to remember when frying is to use an oil that is able to sustain high temperatures, such as canola oil. Canola oil has a smoking point of around 425 degrees Fahrenheit, so it’ll be best to fry our tots between 350-375 degrees. It’s recommended that you keep a thermometer like this one nearby to ensure that the oil doesn’t get so hot that it begins to smoke as this is can lead to kitchen fires.

If by chance the oil does catch on fire, place a lid over the pot to starve the fire from oxygen and remove from heat. While this may seem like a lot of information – don’t worry. With your trusty thermometer by your side, you’ll be frying up delicious, golden brown tater tots in no time.



Homemade Tater Tots

Who knew you could make your own tater tots? We did and we’re showing you how. You won’t believe how good they taste.

  • Author: Rebecca Dickinson
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings


  • 2 lb. russet potatoes, washed and dried
  • Salt
  • 1 small garlic clove, minced
  • 2 Tbsp. finely chopped parsley
  • 1 Tbsp. flour, plus extra for dusting
  • Canola oil


  1. Place the potatoes in a large pot and fully cover with at least an inch of water. Add 2 teaspoons salt and stir. Bring the water to a boil and cook for 6-7 minutes until the potatoes are tender. Drain the potatoes using a colander and set aside to cool completely.
  2. Once cool, peel the potatoes with a vegetable peeler. Use a cheese grater to grate the potatoes and place in a large bowl.
  3. Use a clean dish towel or cheesecloth to squeeze out any remaining water from the potatoes and place the grated potato back into the bowl.
  4. Add the minced garlic, one tablespoon of flour, chopped parsley and one teaspoon of salt to the potato base and mix to combine.
  5. Once the batter has formed, individually shape the dough into small tater-tot-sized pieces. Place on a baking sheet and dust each piece with flour on all sides.
  6. Fill a large pot half full with canola oil and bring to high heat. Use a thermometer to measure the temperature of the oil as it rises. Once the oil has reached 350 degrees Fahrenheit, lower heat. Using a slotted spoon, lower 5-6 tots into the oil at a time, cooking each for 3-5 minutes or until golden brown.
  7. Once finished, remove the tater tots from the oil using a slotted spoon and place on a paper towel-lined plate to absorb any additional oil.
  8. Repeat process until all tater tots have been fried. Serve warm or freeze in a plastic container for up to one month.

Rebecca Dickinson