First published October 13, 2013. Last updated April 14, 2025 for better editorial improvements.
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These crunchy bites of yum are called potato gems in my vintage cookbooks but most of us know them as tater tots! Making these crispy, salty mouthfuls of goodness is easier than you might think.
They're the perfect side dish with hamburgers or fried fish.
🧾 Ingredients
🔪 How To Make Homemade Tater Tots
Parboil the potatoes.
Shred potatoes and add all-purpose flour, salt, black pepper, and onions.
Form shredded potatoes mixture into tater tot shapes and add to hot oil.
Fry until golden then place on a baking tray or sheet pan covered with paper towels to drain excess oil.
📖 Recipe
Homemade Tater Tots
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Instructions
- Cut the potatoes in fourths and parboil them in a generous amount of water to cover.
- Allow to cool, at least to the point you can handle them.
- Grate them on the big holes of your grater.
- Gently place them in a bowl.
- Add the flour, salt, pepper, and onion and mix gently.
- Let stand for about 5 minutes.
- Heat the oil up to 355-360F
- Use 1 ½ teaspoons potato mixture for each tot.
- Shape the potato mixture gently until it is in the shape of a tater tot.
- Fry, a few at a time, in the hot oil just until they are golden brown.
- Drain on absorbent paper.
Air Fryer
- Be sure to chill them first. You can also cook them from frozen.
- Spray lightly with olive oil.
- Preheat air fryer to 400℉.
- Place them in the air fryer basket in a single layer so that the sides don't touch.
- Cook for about 10 minutes or until golden, gently turning after about 6 minutes.
Notes
- Grate them gently after you parboil them - you don't want them mushy.
- If you are adding other ingredients do so sparingly - 1 tablespoon per cup of potatoes is about right.
- You can use flour, cornstarch, or potato starch as a binder but go easy on it.
- Use peanut oil unless someone has an allergy - it just fries better.
- Make sure your oil is new and not rancid, and definitely don't reuse oil more than once.
- Never overcrowd the fryer.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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What type of potato is best?
Russets, hands down! You want a very starchy potato.
🤫 How to shape homemade tater tots -
If there is any trick at all to make these tater tots it is in the shaping.
You can coarsely rough chop the potatoes in your food processor or grate them on the big holes in your grater.
I think the grater works better and gives the texture I like but try both to see what you want to do.
If you mash the mixture together too firmly you end up with the wrong texture.
If it is not shaped firmly enough you end up with something that is flat or crumbles.
I found that gently shaping about 1 ½ teaspoons of the mixture into a log was just about right.
It took me about 5 tries to get the hang of it so be patient.
💭 Marye's Tips
Important!
Important: Once you put the tots in the oil don't move them around until they start to get golden brown. If they are jostled too much before they've had a chance to cook they will fall apart.
This homemade tater-tots recipe is one of our favorites. It's so easy to make and I love creating as many variations as I can think up!
Here are some tips that will help ensure your success.
- Use russet potatoes - they have more starch and will stick together better.
- Don't forget to parboil the potatoes but don't overcook them. You want them slightly softened but still very firm.
- Grate them gently after you parboil them - you don't want them mushy.
- If you are adding other ingredients, do so sparingly - 1 tablespoon per cup of potatoes is about right.
- You can use flour, cornstarch, or potato starch as a binder, but go easy on it.
- Chill the tater tots in the freezer for 15-30 minutes before frying if you have time.
- Use peanut oil unless someone has an allergy - it just fries better.
- Make sure your oil is new and not rancid, and definitely don't reuse oil more than once.
- Use an electric deep fryer to keep the temperature even.
- Don't overcrowd the fryer. It brings the temperature of the oil down too low. Try to keep the oil at a constant 355F-360F.
- If they seem too wet you might try making them with powdered dried onion or powdered garlic instead of fresh.
🥫 How to store leftovers
These easy homemade tater tots are best when they are fresh out of the deep fryer! If you have leftovers, let cool to room temperature before refrigerating in an airtight container or covered with plastic wrap.
Like their commercial counterparts, tater tots freeze well for several months when stored in an airtight container or freezer bag. I prefer to fry them before freezing but freezing them uncooked would likely be fine.
To reheat:
You can reheat frozen tots in a 400F degree oven for about 10 minutes. Watch them carefully!
📖 Variations
*You can use vegetable oil instead of peanut oil. Peanut oil is my preference and we don't have allergies.
Not only is this homemade tater tot recipe easy but you can tweak it to your heart's content. Make sure whatever you add is chopped finely.
For example, you can add:
- Cheddar cheese
- Onion
- Jalapeno
- Poblano
- Habenero
- Cilantro
- Chives
- Cheese (really any kind you like)
- Ranch dressing mix (the powdered kind)
- Add a little garlic powder or onion powder
- Taco seasoning
- Bacon
- Crab
- Shrimp
- Chopped BBQ (very small amounts)
- Make them with sweet potatoes or yams for sweet potato tots
OK - You get what I am saying, right? Experiment with your homemade version, y'all. How can you go wrong with potatoes as the base?
👩🍳 FAQs
Either should be fine. I always freeze them after frying.
Add a little more flour and let them stand a little longer until they are gluey.... you might also chill them for awhile after shaping but before frying.
It makes them too mushy and doesn't work as well.
It can be refrigerated for 24 hours but you run the risk of the potatoes turning blackish. I don't recommend it.
So why would anyone go to all of the trouble of making tater tots from scratch?
Well, because they are so easy, you can create endless variations (bacon tots, anyone?), and they even freeze well! Use them in any casserole or recipe that calls for regular Tater Tots!
Best of all - you'll love the flavor! I LOVE them with this Jezebel Sauce or Red Robin copycat campfire sauce instead of catsup.
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gretchen s mclaurin says
My totally fell apart! Any tips on how to avoid this?
Marye Audet says
Hmmm... add a little more flour and let them stand a litte longer until they are gluey.... you might also refrigerate them for awhile before frying.
Tamara says
What type of potato is best? Russet, yellow...?
Russet is best for making fries, but I'm just curious if you've had great results with a particular potato. Thanks!
Marye Audet says
I usually use russet. 🙂
Lance Miller says
I'm so sick of the simplest things in the store, even frozen potatoes, having all kinds of fillers / chemicals that if refused to buy store bought Tater Tots & decided to make my own & freeze them.
Thanks for posting this recipe.
Michelle says
When you freeze them, is that before or after you fry them? I assume it's after they're fried, but I want to be sure. 🙂 From frozen, do you just bake in the oven as you would standard tater tots? I love tots, but hate the price and ingredient list.
Marye Audet says
After. 🙂 Be sure to drain them well. Then, yes... bake just the same as commercial ones.
Sally T. says
Wow these look so good and they would be GF 😉