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Home » Recipes » Potatoes

Best Homemade Tater Tots

Published: Jan 21, 2025 · Updated: Apr 14, 2025 by Marye

This homemade tater tot recipe is crispy on the outside and light and delicate on the inside. When you make them from scratch you can create endless varieties from cheese and bacon tots to jalapeno tots!
Total time for the recipe to be finished.Total Time 40 minutes minutes
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Overhead view of a plate of homemade tater tots.
Closeup view of homemade tater tots showing the crispy crusts. Title text overlay for Pinterest.

First published October 13, 2013. Last updated April 14, 2025 for better editorial improvements.

A closeup of homemade tater tots in a bowl.
Table of Contents
  • 🧾 Ingredients
  • 🔪  How To Make Homemade Tater Tots
  • 📖 Recipe
  • What type of potato is best?
  • 🤫 How to shape homemade tater tots -
  • 💭 Marye's Tips
  • 🥫 How to store leftovers
  • 📖 Variations
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

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This is a great "blank canvas" recipe. You can do so much with these to personalize them. I followed the recipe exactly and they were perfect, didn't fall apart. Thanks for sharing.
Giovanna

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

Labeled ingredients for tater tots recipe.

🔪  How To Make Homemade Tater Tots

Parboiling the potatoes for tater tots.

Parboil the potatoes.

Grated potatoes with flour, salt, and pepper added.

Shred potatoes and add all-purpose flour, salt, black pepper, and onions.

Homemade tater tots cooking in a pan.

Form shredded potatoes mixture into tater tot shapes and add to hot oil.

Finished tater tots on a layer of paper towel.

Fry until golden then place on a baking tray or sheet pan covered with paper towels to drain excess oil.

📖 Recipe

Overhead view of a plate of homemade tater tots.

Homemade Tater Tots

4.59 from 74 votes
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This homemade tater tot recipe is crispy on the outside and light and delicate on the inside. When you make them from scratch you can create endless varieties from cheese and bacon tots to jalapeno tots!
Course Side Dish
Cuisine Amercian Heritage
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings:8 servings/5 tots each
Calories:68
Author:Marye Audet-White

Ingredients

  • 2 pounds potatoes
  • ½ tablespoon flour
  • ½ teaspoon salt
  • Pinch of pepper
  • 2 tablespoons finely chopped onions
  • Oil for frying, (I prefer peanut oil)

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

Bake: You can also bake them at 400F. Sweet Potatoes work well, too.
Make them gluten free: Substitute gluten free baking mix but you'll also want to add a little egg to help bind it.
Storage:
Store leftovers in the refrigerator in an airtight container or covered with plastic wrap for up to 4 days. Freeze for 3 to 4 months.
Tips:
  • 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

Calories: 68kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 156mg | Potassium: 468mg | Fiber: 2g | Sugar: 0g | Vitamin C: 13.1mg | Calcium: 34mg | Iron: 3.7mg

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.

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.

  1. Use russet potatoes - they have more starch and will stick together better.
  2. Don't forget to parboil the potatoes but don't overcook them. You want them slightly softened but still very firm.
  3. Grate them gently after you parboil them - you don't want them mushy.
  4. If you are adding other ingredients, do so sparingly - 1 tablespoon per cup of potatoes is about right.
  5. You can use flour, cornstarch, or potato starch as a binder, but go easy on it.
  6. Chill the tater tots in the freezer for 15-30 minutes before frying if you have time.
  7. Use peanut oil unless someone has an allergy - it just fries better.
  8. Make sure your oil is new and not rancid, and definitely don't reuse oil more than once.
  9. Use an electric deep fryer to keep the temperature even.
  10. 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.
  11. 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:

  1. Cheddar cheese
  2. Onion
  3. Jalapeno
  4. Poblano
  5. Habenero
  6. Cilantro
  7. Chives
  8. Cheese (really any kind you like)
  9. Ranch dressing mix (the powdered kind)
  10. Add a little garlic powder or onion powder
  11. Taco seasoning
  12. Bacon
  13. Crab
  14. Shrimp
  15. Chopped BBQ (very small amounts)
  16. 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?

Closeup of homemade tater tots with one broken open to see the inside.

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👩‍🍳 FAQs

Do you freeze them before or after frying?

Either should be fine. I always freeze them after frying.

My totally fell apart! Any tips on how to avoid this?

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.

Have you ever tried grating raw potatoes then boil, then season and shape?

It makes them too mushy and doesn't work as well.

Can the mixture be refrigerated?

It can be refrigerated for 24 hours but you run the risk of the potatoes turning blackish. I don't recommend it.

A serving spoon filled with crispy, golden-brown, homemade tater tots.

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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    Baked Sweet Potato Fries {+Air Fryer Instructions}
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    Copycat French's Fried Onions Recipe from Scratch
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Tater tots on a baking sheet.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

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    4.59 from 74 votes (67 ratings without comment)

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  1. Georgianne says

    September 02, 2024 at 8:21 pm

    I used Russett potatoes. I didn’t see anything in the actual recipe instructions about drying the potatoes out after grating. I also read that your had to be careful not to squeeze the formed tatar tots too much…they had to be just right…I see in a response you told someone they needed to be firm….mine were in between.

    Reply
  2. Georgianne says

    September 02, 2024 at 8:11 pm

    This was a disaster for me. I made them to surprise my husband on Labor Day to have with the hamburgers…
    I tried some in the deep fryer…they started falling apart. I tried a skillet and that didn’t work. I tried the oven…and while they got Krispy on outside but soft inside….very sad. I did have them in the freezer a bit longer waiting on his burgers. I just wanted to cry. I don’t know if I have it in me to try it again. I love all your other recipes …I guess I just couldn’t get this right. Sadly my efforts were not appreciated. I thought this would be good because he is diabetic and can’t have anything with preservatives or fillers. I make most of the stuff he can eat..I.e. spaghetti, bagels, bread etc.

    Reply
  3. Shaheen says

    October 16, 2023 at 9:43 pm

    4 stars
    I recently tried making homemade tater tots, and I must say, it was a delightful culinary adventure.

    Reply
  4. TheresaJ says

    February 22, 2023 at 7:42 pm

    At what point should I be freezing these? Before or after frying?

    Reply
    • Marye says

      February 25, 2023 at 7:21 am

      I freeze them after.

      Reply
  5. Charlie says

    July 02, 2021 at 11:51 am

    Could these be done in the air-fryer?
    Temp. and time, please.

    Reply
    • Marye says

      July 02, 2021 at 8:51 pm

      I've never done them that way but I am sure they could.

      Reply
    • Kate says

      August 19, 2024 at 10:11 pm

      I followed the recipe as it says and let me say this didn't come out as I thought it would. My tator tots just fell apart when I was frying them.

      Reply
      • Marye says

        August 21, 2024 at 6:24 am

        What type of potatoes did you use? Sometimes that can make a difference. Also the potatoes need to be parboiled, drained well, and formed firmly before frying.

  6. Lori Loree says

    September 21, 2016 at 10:53 am

    I live in PV Mexico, so we don't have tator tots, but I sure miss them. Can't wait to try & devour this recipe. I hope our potatoes work here. They are very starchy so might need a bit of modifications.

    Reply
    • Marye Audet says

      September 22, 2016 at 4:41 pm

      Let me know how they work. 🙂

      Reply
  7. Shelley Anderson says

    July 12, 2016 at 5:30 pm

    It's in the recipe.

    Reply
  8. Shelley Anderson says

    July 12, 2016 at 5:26 pm

    I've heard using a ricer gets the nice fluffiness you want. I want to make these but still haven't. I love tater tots.

    Reply
    • Marye Audet says

      July 14, 2016 at 4:58 pm

      Yep, that would probably work really well!

      Reply
  9. Scott says

    January 21, 2016 at 10:53 pm

    Mine fell apart too. I was sceptical only using a small amount of flour as a binder. Using an egg makes more sense. That's what I did to save the rest of the batch.

    Reply
    • Marye Audet says

      January 23, 2016 at 8:43 pm

      I am not sure why some people have made them successfully and others have not. I suspect it may be a difference in potatoes and/or not drying the potatoes enough. I am sorry it didn't work for you.

      Reply
      • Leslie says

        April 22, 2016 at 7:55 pm

        5 stars
        I put foil in a cake pan and put it in the freezer for about 40 minutes then lifted it out with the foil and cut the tots. They were much easier to work with that way! Also, using a thermometer and keeping the oil in the 355 - 360 range is key. Also, do not try to move the tots in the oil until they are starting to brown. They'll fall apart if you disturb them too soon. Finally...this recipe ROCKS! Thanks!

      • Marye Audet says

        April 26, 2016 at 8:00 am

        That is brilliant, Leslie!

    • Lynn Perkins says

      January 23, 2016 at 11:34 pm

      Has anyone tried leaving the peelings on?

      Reply
      • Marye Audet says

        January 24, 2016 at 9:43 pm

        Not that I know of ... it should work fine.

    • Julie says

      June 04, 2019 at 3:52 pm

      I'm wondering if maybe the people that had trouble with the tots falling apart, maybe didn't cook the potatoes long enough to get them to the starchy consistency to help them bind together better. I 've made these a few times and the consistency of the potato is important.

      Reply
      • Marye says

        June 05, 2019 at 9:02 am

        could be. 🙂

  10. Brook says

    January 21, 2016 at 6:28 pm

    Can the mixture be refrigerated? If so for how long? Made a little to much and don't really want it all right now.

    Reply
    • Marye Audet says

      January 23, 2016 at 8:38 pm

      It might darken up, Brook. I am not sure, I've never done it.

      Reply
  11. Lydia says

    November 16, 2015 at 2:52 pm

    Really good, Marye! Little sticky though.

    Reply
    • Marye Audet says

      November 18, 2015 at 8:25 pm

      🙂 thanks.

      Reply
  12. Yannik says

    July 28, 2015 at 8:25 am

    5 stars
    It is a good and simple recipe. I can't say much about the taste because I still see improvements in my work after the first try, but the direction is good.
    I personally won't cut the potatoes in quarters next time though, because it's nasty grating all these small pieces and I also have to watch my fingers all the time.
    Thanks for sharing this!

    Reply
  13. Giovanna says

    May 25, 2015 at 10:44 am

    5 stars
    This is a great "blank canvas" recipe. You can do so much with these to personalize them. I followed the recipe exactly and they were perfect, didn't fall apart. Thanks for sharing.

    Reply
  14. Jackie BB says

    April 30, 2015 at 1:16 pm

    Wait -- I was impressed until I saw the suggestion, after makin' them whole and pure at home, to add a bunch of chemicals in powdered salad dressing. ? Something wrong with that picture!

    Reply
    • Marye Audet says

      April 30, 2015 at 1:25 pm

      Not if it's homemade... which mine is. And a lot of people do use convenience foods. Nothing wrong with this picture at all. 🙂

      Reply
  15. Brett says

    April 11, 2015 at 8:55 am

    Have you ever tried grating raw potatoes then boil, then season and shape?

    Reply
    • Marye Audet says

      April 14, 2015 at 7:18 pm

      It makes them too mushy in my opinion

      Reply
  16. gretchen s mclaurin says

    April 06, 2015 at 11:13 pm

    4 stars
    My totally fell apart! Any tips on how to avoid this?

    Reply
    • Marye Audet says

      April 07, 2015 at 9:34 am

      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.

      Reply
  17. Tamara says

    March 27, 2015 at 2:39 pm

    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!

    Reply
    • Marye Audet says

      March 30, 2015 at 2:41 pm

      I usually use russet. 🙂

      Reply
  18. Lance Miller says

    February 12, 2015 at 4:06 pm

    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.

    Reply
  19. Michelle says

    October 08, 2014 at 6:15 am

    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.

    Reply
    • Marye Audet says

      October 08, 2014 at 3:31 pm

      After. 🙂 Be sure to drain them well. Then, yes... bake just the same as commercial ones.

      Reply
  20. Sally T. says

    March 11, 2014 at 5:44 pm

    Wow these look so good and they would be GF 😉

    Reply
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Marye Audet-White, founder of Restless Chipotle Media

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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