Crispy Golden Tater Tots

These crispy golden tater tots offer a wonderful homemade alternative to the store-bought kind. Made with simple ingredients and baked to perfection, they achieve a satisfying crunch and tender interior without the need for frying. With just a bit of preparation involving soaking, chopping, microwaving, and careful shaping, these tots bring comforting, classic flavors to your table that pair well with a variety of dips or meals.

I remember making these on a weekend when the kids were home from sports practice. They devoured them so quickly and kept asking if I could make them every week. There’s something about homemade tots that just tastes better and feels special.

Ingredients

• Russet potatoes: chosen for their ideal starchy texture that crisps up beautifully
• Cornstarch: to absorb moisture and give the tots a crunchy finish in the oven
• Light flavored oil: such as avocado or vegetable oil to keep the taste neutral and aid roasting
• Fine sea salt: essential for highlighting the natural potato flavor
• Onion powder: adds subtle depth without overpowering the overall taste
• Fresh ground black pepper: for a gentle brightness and mild heat
• Finely grated cheddar cheese: optional but adds a rich, melty boost to the flavor and texture
• Fresh parsley: minced optional for a fresh herbal note and a pop of color

Instructions

Prep the Oven and Tools:

Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celsius. If you have convection mode, use it for extra crispness. Line a baking sheet with foil, parchment paper, or a silicone mat and drizzle one tablespoon of oil on top to prevent sticking. Have a large bowl of cold water ready for soaking the potatoes.

Soak the Potatoes:

Peel the russet potatoes and cut them into roughly one inch chunks. Place them into the cold water and gently swish them for about 15 seconds to remove excess starch which can cause the tots to be gummy. Drain the water after soaking for one minute.

Chop Potatoes into Small Bits:

Put the potato chunks into a food processor and pulse until chopped into small pieces but not pureed. If a few larger chunks remain, remove and chop them by hand. Transfer the chopped potatoes to a clean kitchen towel.

Remove Excess Moisture:

Wrap the kitchen towel around the potatoes and squeeze firmly to press out as much water as possible. This is a critical step to achieve crispy tots and avoid sogginess. Discard the liquid.

Partially Cook the Potatoes:

Microwave the soggy potato bits for one minute, stir them, then microwave again for another 30 seconds. This softens the potatoes just enough without turning them too mushy, which helps with shaping. Allow them to cool for a few minutes.

Season the Potato Mix:

Add the salt, onion powder, cornstarch, black pepper, shredded cheddar cheese, and parsley if using. Fold the ingredients gently using a rubber spatula or fork without mashing to keep the mixture sticky and workable.

Shape the Tater Tots:

Keep a small bowl of cold water nearby to dip your fingers in frequently to prevent sticking. Form the mixture into small cylinders roughly three quarters of an inch wide and one inch long, and arrange them spaced apart on the oiled baking sheet.

Bake Until Golden:

Drizzle the remaining oil over the tops of the tots. Bake for about 12 minutes until the bottoms turn golden brown. Carefully flip each tot using two forks and bake for another 12 to 15 minutes until the other side is also golden and crisp.

I always look forward to adding cheddar cheese and fresh parsley to this recipe because it transforms simple tots into something extra special. One family night, the kids insisted on making the entire batch disappear before dinner. It reminds me how a few quality ingredients and care can bring a lot of joy around the table.

Storage Tips

Let the tots cool completely before storing any leftovers in an airtight container in the fridge for up to three days. To reheat, use a preheated oven or toaster oven to maintain the crispy exterior. For longer term storage, freeze the tots after underbaking slightly and reheat them directly from frozen to keep the best texture.

Ingredient Substitutions

If you don’t have a food processor, grate the potatoes with a box grater and follow the recipe as usual. Cheddar cheese can be swapped for mozzarella or omitted altogether depending on preference. Instead of parsley, chives work nicely or you can leave herbs out for simplicity.

Serving Suggestions

Serve these golden tots with classic ketchup or get creative with garlic aioli, creamy honey mustard, or fry sauce for a flavorful twist. They also pair wonderfully as a side with burgers, sandwiches, or even as a crunchy topping for salads.

These tater tots are best served warm and crisp. Reheat in a hot oven to keep them crunchy.

Common Recipe Questions

→ Why soak the potatoes in cold water?

Soaking removes excess starch, preventing a gummy texture and ensuring the tots stay fluffy inside while crisping up during baking.

→ Can I make these without a microwave?

Yes, parboil potatoes until just tender, drain and cool them before chopping and mixing to maintain the proper texture.

→ What does cornstarch do in the mix?

Cornstarch absorbs moisture and helps the tots hold their shape while creating a crisp crust when baked.

→ How do I shape the tots without sticky hands?

Dip fingers in cold water before shaping the mixture into cylinders to prevent sticking and achieve uniform shapes.

→ Can these tots be frozen and reheated?

Yes, underbake slightly before freezing. Reheat in the oven directly from frozen to restore crispness.

→ Is it possible to add cheese to the tots?

Absolutely, finely grated cheddar can be mixed in to add a melty, rich flavor and a slight moisture boost.