Homemade Tater Tots

Homemade Tater Tots

Contributor: Rebecca Dickinson

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 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


  • 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.