Homemade Tater Tots are one of my favorite ways to eat potatoes. They remind me of the warm, fuzzy feelings of childhood. But, these Tater Tots are sooo much more than the frozen kind I had as a child.
The recipe is pretty straight forward using simple, basic ingredients but they can be a bit labor intensive if you’re feeding a large family. Because of this, I usually make them when I’m batch cooking on a Sunday. They freeze really well and come in very handy for a busy weeknight dinner.
One of the things I love about making these Tater Tots is the recipe can have so many variations. You can add cheese, or green chilies, pimentos and finely diced onions the list is endless. You can very easily tweak the recipe to fit your family’s palate. The kids, well, they will love you for it!
I always start out using organic russet potatoes. Why, you ask? Well, potatoes are a very heavily sprayed crop. The pesticides are not only on the surface but actually inside the potato itself. This is due to potatoes being a root vegetable and root vegetables absorb the run off of the pesticides being sprayed. Therefore, there is no way to wash the pesticides off. This is another good reason to make your own as the frozen varieties are usually not organic.
So let’s get on to the recipe:
- 2 lbs organic russet potatoes, peeled
- A few Yukon Gold or other creamy potato, organic, peeled (This is not necessary but does add a creaminess to the Tater Tots)
- 2 TB all purpose flour
- Garlic powder
- Onion powder
- Oregano, Dill, Thyme (whichever is your family's fav)
- Sea salt and crushed black pepper
- Oil of choice: canola, peanut, vegetable
- Peel potatoes and put in a large pot of cold water;
- Bring water to boil and par-boil for approximately, 7 to 8 minutes depending on the size of your potatoes;
- Drain potatoes and let cool;
- Using a box grater, finely grate the potatoes;
- Using a clean dish towel, completely dry the potatoes;
- Transfer the potatoes to a large bowl;
- Add your herbs and spice, all purpose flour, sea salt and pepper, to taste, mix well;
- To form your Tots, roll potato mixture into a ball and place on a sheet pan;
- Once your balls are all rolled, simply press them down to form a round disc shape;
- Preheat the deep fryer to 375 degrees, fry in small batches making sure the Tater Tots do not touch;
- When the Tater Tots begin to float it's time to place them on a rack to drain; approximately 4 to 5 minutes;
- I like to garnish my Tots with Maldon Salt and fresh chopped parsley before serving.
- Let Tater Tots cool and place in a large freezer bag and lay flat in the freezer;
- You can reheat in the oven at 400 degrees for approximately 15 to 17 minutes; or
- You can preheat the deep fryer and drop them in for approximately 2 minutes
- I'm a pinch of this, dash of that kinda girl, so I have omitted exact measurements for the herbs and spices. It's really not an exact science. Just add what your family likes.