Homemade Tater Tots Recipe

Crispy on the outside, creamy on the inside — these are the homemade tater tots you didn't know you needed in your life. Easy to make, impossible to stop eating.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 1

Cook Time 30

Servings tots

Calories 20kcal

Ingredients

2 pounds Golden Potatoes peeled and diced
1 teaspoons Salt
2 tablespoons Unsalted Butter
0.3 cups Cornstarch
1 teaspoons Garlic Powder
0.5 teaspoons Onion Powder
1 Vegetable Oil for frying (about 1 inch deep in your pan)

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Instructions

Boil the potatoes: Peel and dice your 2 pounds Golden Potatoes, peeled and diced, then add them to a large pot of water. Bring to a boil and cook until fork-tender, about 15–20 minutes 20:00. You want them soft all the way through.
Mix the potato dough: Drain the potatoes and add them to a large bowl along with the 1 teaspoons Salt, 2 tablespoons Unsalted Butter, 0.3 cups Cornstarch, 1 teaspoons Garlic Powder, and 0.5 teaspoons Onion Powder.
Beat with a handheld mixer until just a bit chunky — but don't overdo it. A little texture is good here. Let the mixture cool until it's comfortable to handle.
Shape the tots: Scoop about 1 tablespoon of the potato mixture and shape it into a classic tater tot cylinder. Slightly wet hands help keep the mixture from sticking. Place each one on a parchment-lined baking sheet as you go. Repeat until you've used all the mixture.
Heat the oil: Pour about 1 inch of 1 Vegetable Oil, for frying (about 1 inch deep in your pan) into a large skillet or pan and heat over medium. Test the oil by dropping in a single tot or a drop of water — if it sizzles right away, you're ready. Don't rush this step.
Fry in batches: Add enough tots to fill the bottom of the pan without crowding them — they need space to get crispy, not steam each other. Cook for 4–8 minutes 08:00, then flip and cook another 4–5 minutes until golden all over. Transfer to a paper-towel-lined plate while you fry the rest.
Cool slightly and serve: Let them cool for just a minute before you dig in. They're best warm, right out of the pan. Try not to eat them all before they make it to the table. (No promises.)

Notes

Golden potatoes only — this recipe was tested specifically with golden potatoes. Their starch content and buttery flavor are part of what makes these so good.

Do not reduce the cornstarch — it absorbs excess liquid from the potatoes and is what gives you that crispy exterior. Trust it.

How do I know when they're done? Golden brown. You're looking for that classic tater tot color — deep golden brown on the outside. If you want them a little darker and crispier, give them another minute. They're your homemade tater tots, make them how you like them.

The mixture keeps sticking to my hands. Help. Wet your hands slightly before shaping each tot. Just a little damp — not soaking. It makes a real difference, and you won't spend the whole time trying to scrape potato off your palms.

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