Golden Tater Tots Recipe Snack
There is a profound satisfaction in creating something truly exceptional from the most humble of ingredients. For me, that’s the magic of this homemade tater tots recipe. We’ve all had the frozen kind, but I promise you, once you taste these golden, cylindrical nuggets of potato perfection made from scratch, there is simply no going back. The exterior is shatteringly crisp, giving way to a soft, fluffy interior that genuinely tastes of good potato, seasoned with just a hint of onion and garlic. After years of testing, I think I’ve finally cracked the code for the ultimate tater tot.
This recipe was born out of a desire to recreate the amazing potato side dishes I’ve had in casual diners across the UK. It’s about taking the potato, an ingredient we all know and love, and elevating it. I make these at least once a month now – they’ve become a non-negotiable side for our weekend burger nights. They are a brilliant potato recipe to have in your repertoire, ideal for when you want to serve something a little more special than chips but with all the same satisfying qualities. They’re a fantastic accompaniment to a simple main like my Lemon Garlic Chicken.
Making them is a fun, hands-on process that’s well worth the effort. It’s the kind of cooking that feels both nostalgic and wonderfully new. Whether you’re serving them as a side dish, a snack with dips, or as the base for a fully loaded creation, this tater tots recipe is one that always gets compliments and disappears from the plate in record time.
Recipe Overview
This recipe guides you through creating exceptionally crisp and flavourful tater tots from scratch. The process involves par-boiling, grating, and seasoning floury potatoes, before shaping them and double-frying for an unbeatable texture. I’ve found that the second fry at a slightly higher temperature is the secret to that lasting crunch. The result is a batch of tots that are fluffy inside, golden brown, and perfectly seasoned.
- Prep Time: 45 minutes (includes boiling and cooling)
- Cook Time: 20 minutes (frying in batches)
- Total Time: 65 minutes
- Servings: 4 people (as a side)
- Difficulty: Medium
Why You’ll Love This Tater Tots Recipe
- Genuine Potato Flavour: Unlike many shop-bought versions, these have a rich, earthy potato taste that shines through, enhanced by subtle notes of onion and garlic powder rather than being masked by them.
- Ready in Just Over an Hour: The entire process, from boiling the potatoes to serving up the hot, crispy tots, comes together in about 65 minutes.
- A Flexible Foundation: This recipe is a brilliant base for your own creativity. You can easily add grated cheese, fresh herbs like chives, or a pinch of smoked paprika to the potato mixture.
- Works Wonderfully for Get-Togethers: This is a superb dish for a casual Saturday night in with a film, a fun side dish for a barbecue, or part of a party food spread.
- Family Tested and Approved: My two boys are the harshest critics, and they absolutely adore these. They’ve declared them ‘miles better than the ones from the freezer aisle’, which is the highest praise I could hope for!
Ingredients You’ll Need
The key to a brilliant tater tot is using the right kind of potato. For that perfect fluffy interior, I always recommend a floury variety. In the UK, Maris Piper or King Edward potatoes are my absolute go-to for this potato recipe as they grate beautifully after boiling.
- 1 kg Maris Piper or King Edward potatoes, scrubbed
- 50g plain flour, plus extra for dusting
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 ½ tsp fine sea salt, plus extra for sprinkling
- ½ tsp freshly ground black pepper
- 1 litre vegetable or sunflower oil, for frying
Sara’s Tip: Don’t be tempted to skip the onion and garlic powders. They add a savoury depth that salt and pepper alone just can’t replicate, giving the tots that classic, addictive flavour.
How to Make This Tater Tots Recipe
The process is broken down into clear stages: cook, cool, grate, season, shape, and fry. The double-frying method at the end is the most important step for achieving that signature crunch. Let’s walk through it together.
- Boil the Potatoes: Place the whole, unpeeled potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are just tender when pierced with a knife. You don’t want them soft and falling apart.
- Cool and Peel: Drain the potatoes and set them aside until they are completely cool to the touch. This is important for the texture. Once cooled, the skins should peel away easily with your fingers or a small knife.
- Grate the Potatoes: Using the coarse side of a box grater, grate the cooled, peeled potatoes into a large mixing bowl.
- Season the Mixture: Add the plain flour, onion powder, garlic powder, 1 ½ teaspoons of salt, and the black pepper to the grated potato. Gently mix with your hands or a spatula until everything is just combined. Be careful not to overmix, or the potatoes can become gummy.
- Shape the Tots: Lightly flour a clean work surface. Take a handful of the mixture and gently roll it into a sausage shape about 2cm in diameter. Use a sharp knife to cut the log into 2-3cm long pieces to create the classic tater tot shape. Place the shaped tots on a baking tray lined with parchment paper. I find that keeping my hands lightly floured helps prevent sticking.
- Chill for Firmness: Place the tray of tots in the refrigerator for at least 30 minutes (or up to 2 hours). This step is crucial as it helps them firm up and hold their shape during frying.
- Heat the Oil: Pour the oil into a deep, heavy-bottomed saucepan or Dutch oven until it’s about 5cm deep. Heat the oil over a medium-high heat to 180°C (350°F). Use a kitchen thermometer for accuracy. If you’re new to deep-frying, this guide from BBC Good Food is very helpful.
- The First Fry: Working in small batches to avoid overcrowding the pan, carefully lower the tots into the hot oil. Fry for 3-4 minutes until they are a very light golden colour and cooked through. Remove with a slotted spoon and drain on a wire rack.
- The Second Fry: Increase the oil temperature to 190°C (375°F). Return the tots to the pan, again in batches, and fry for a further 2-3 minutes until they are a deep golden brown and wonderfully crisp.
- Drain and Serve: Remove the tots from the oil and let them drain on the wire rack. Sprinkling them with a little extra salt while they are still hot is a must. Serve immediately with your favourite dips.
Tips From My Kitchen
- Temperature Control is Key: A kitchen thermometer is your best friend here. If the oil is too cool, your tots will absorb too much of it and become greasy. If it’s too hot, the outside will burn before the inside is fluffy and cooked. Maintaining that 180°C-190°C range is vital.
- The Secret Step for Crunch: Don’t skip the double fry. I learned that this technique, often used for authentic Belgian frites, is what creates a truly superior texture. The first, lower-temperature fry cooks the potato, while the second, hotter fry forces out moisture and creates that amazing, lasting crisp shell.
- Make-Ahead Magic: You can prepare these tots right up to the end of step 6. Lay the shaped, un-fried tots on a tray and freeze until solid. Transfer them to a freezer-safe bag, and they’ll keep for up to 3 months. You can fry them directly from frozen, just add 2-3 minutes to each frying stage.
- Storing Leftovers: On the rare occasion we have leftovers, I let them cool completely and store them in an airtight container in the fridge for up to 2 days. To reheat, spread them on a baking tray and pop them in a hot oven (200°C) or an air fryer for 5-8 minutes until crisp again.
Equipment You’ll Need
- Large saucepan
- Box grater
- Large mixing bowl
- Baking tray lined with parchment paper
- Deep-sided, heavy-bottomed pan or Dutch oven
- Kitchen thermometer
- Slotted spoon or spider strainer
- Wire rack
Common Mistakes to Avoid
- Overcooking the Potatoes: Boiling the potatoes until they are mushy is the number one mistake. They will absorb too much water and turn into a gluey paste when grated. You want them just fork-tender, with some structural integrity remaining.
- Overcrowding the Pan: It’s tempting to fry them all at once, but this will cause the oil temperature to drop dramatically. The result is pale, soggy, and oily tots. Frying in small batches ensures the oil stays hot and the tots get gloriously crispy.
- Skipping the Chilling Step: This step isn’t just for show. Chilling the shaped tots helps the flour and potato starch to properly hydrate and bind together, which prevents them from falling apart in the hot oil.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment with different flavours. Here are a few of our favourite twists:
- Cheesy Tots: Fold 50g of finely grated mature cheddar, Parmesan, or even a spicy Monterey Jack cheese into the potato mixture at step 4. The cheese gets wonderfully melty inside.
- Spicy Version: For a gentle kick of heat, add ½ teaspoon of cayenne pepper or smoked paprika along with the other seasonings. Adjust the amount to your liking.
- Herby Addition: Finely chop a tablespoon of fresh chives or parsley and mix it into the potato base. It adds a lovely freshness that cuts through the richness of the fried potato.
What to Serve With This Tater Tots Recipe
These homemade tots are incredibly versatile. While they are fantastic on their own, here are a few ways we love to serve them:
- With Classic Dips: A simple bowl of good-quality tomato ketchup, creamy mayonnaise, or a smoky barbecue sauce is all you need for a perfect snack.
- As a Burger Side: They make an incredible side dish for a juicy homemade burger, offering a different texture to standard chips. They’re a brilliant partner to our Juicy Chicken Recipe when served in a brioche bun.
- Fully Loaded: Turn them into a main meal by piling them onto a platter and topping them with beef chilli, grated cheddar, soured cream, guacamole, and sliced jalapeños.
- Drink Pairing: A crisp, cold lager or a pale ale works beautifully. For a non-alcoholic option, a sharp, fizzy lemonade or apple juice provides a great contrast.
Frequently Asked Questions
Tater Tots Recipe
Ingredients
Method
- Boil the Potatoes: Place the whole, unpeeled potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are just tender when pierced with a knife. You don't want them soft and falling apart.
- Cool and Peel: Drain the potatoes and set them aside until they are completely cool to the touch. This is important for the texture. Once cooled, the skins should peel away easily with your fingers or a small knife.
- Grate the Potatoes: Using the coarse side of a box grater, grate the cooled, peeled potatoes into a large mixing bowl.
- Season the Mixture: Add the plain flour, onion powder, garlic powder, 1 ½ teaspoons of salt, and the black pepper to the grated potato. Gently mix with your hands or a spatula until everything is just combined. Be careful not to overmix, or the potatoes can become gummy.
- Shape the Tots: Lightly flour a clean work surface. Take a handful of the mixture and gently roll it into a sausage shape about 2cm in diameter. Use a sharp knife to cut the log into 2-3cm long pieces to create the classic tater tot shape. Place the shaped tots on a baking tray lined with parchment paper. I find that keeping my hands lightly floured helps prevent sticking.
- Chill for Firmness: Place the tray of tots in the refrigerator for at least 30 minutes (or up to 2 hours). This step is crucial as it helps them firm up and hold their shape during frying.
- Heat the Oil: Pour the oil into a deep, heavy-bottomed saucepan or Dutch oven until it's about 5cm deep. Heat the oil over a medium-high heat to 180°C (350°F). Use a kitchen thermometer for accuracy. If you're new to deep-frying, this guide from BBC Good Food is very helpful.
- The First Fry: Working in small batches to avoid overcrowding the pan, carefully lower the tots into the hot oil. Fry for 3-4 minutes until they are a very light golden colour and cooked through. Remove with a slotted spoon and drain on a wire rack.
- The Second Fry: Increase the oil temperature to 190°C (375°F). Return the tots to the pan, again in batches, and fry for a further 2-3 minutes until they are a deep golden brown and wonderfully crisp.
- Drain and Serve: Remove the tots from the oil and let them drain on the wire rack. Sprinkling them with a little extra salt while they are still hot is a must. Serve immediately with your favourite dips.
Notes
There’s something incredibly rewarding about serving up a bowl of these hot, crunchy, homemade tater tots. They represent simple ingredients transformed into something truly special through a bit of care and attention. I hope you and your family enjoy this potato recipe as much as we do. If you give it a try, I’d love to hear how you got on in the comments below!
Happy cooking,
Sara
