Homemade Tater Tots Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3-4 medium russet potatoes, peeled
02 -
3-4 tablespoons all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon salt
07 -
Vegetable oil, for frying
→ Optional Garnish
08 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Place peeled potatoes in a large stockpot or Dutch oven and cover with water. Bring to a boil and cook for 6-7 minutes, until parboiled but still firm. Allow to cool completely.
02 -
Use a box grater to shred the potatoes. Place in a cheesecloth-lined sieve or colander over a bowl. Sprinkle with salt and let sit for 10 minutes, pressing down halfway through and at the end to remove excess moisture. Transfer shredded potatoes to a clean mixing bowl, discarding the water.
03 -
Add flour, garlic powder, onion powder, black pepper, and salt to the potatoes. Mix well using your hands or a wooden spoon. Shape the mixture into small tubes (4–6 inches long), then cut into 1 ½-inch tater tot shapes.
04 -
Heat 2 inches of oil in a stockpot or Dutch oven to 370-375°F. Fry in batches of 7-8 for about 5 minutes, moving them frequently to prevent sticking. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
05 -
Garnish with chopped parsley (optional). Serve warm with your favorite dipping sauces.
# Notes:
01 -
Crispier Tots: After shredding, make sure to remove as much moisture as possible.
02 -
Make Ahead: Freeze uncooked tater tots on a baking sheet, then transfer to a zip-top bag for storage. Fry directly from frozen.
03 -
Baking Option: Bake at 425°F for 25-30 minutes, flipping halfway, until crispy.