Homemade Potater Tots Recipes

TATER TOTS

Steps:

• Scrub potatoes and cut into large chunks. Place in a medium pot covered with cold water and bring to a boil. Parboil potatoes until tender, drain them and let them cool slightly. Grate potatoes in a food processor, then squeeze out excess liquid.
• Place potatoes in a large bowl and use a light hand to mix with cornstarch, salt, pepper and garlic powder.
• Heat oven to 400 degrees. Meanwhile, add canola oil to a depth of 1/2 inch in a heavy-bottomed skillet set over medium heat.
• When oil is hot, form thumb-size balls of the potato mixture and fry until golden, about 15 seconds per side.
• Drain on paper towels, and let tots cool. Place in a single layer on a baking sheet, transfer to oven and bake until crisp, about 10 to 20 minutes, turning once.

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

HOMEMADE TATER TOTS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.

BAKED TATER TOTS

Steps:

• Preheat oven to 425° F
• If using large potatoes, cut in half or quarters and place in a large saucepan covered with cold water. Bring to a boil and cook for about 6-7 minutes until parboiled. Drain well and let cool.
• Using a box grater with the large grid, finely shred potatoes. Drain potatoes on a towel, removing as much water as possible.
• Transfer shredded potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste.
• Form potatoes into tots.
• Place tots on a parchment lined baking sheet and place in the pre-heated oven for 25-30 minutes, turning on each side while baking.
• Serve immediately

TATER TOTS

Steps:

• If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
• Increase the oven temperature to 425 degrees F. Scrub and peel the potatoes. Place potatoes in a large pot and cover with 1 inch of cold water. Bring to a simmer over medium heat and cook for 6 minutes (the potatoes should be about halfway cooked). Drain and let cool for 15 minutes.
• Once cooled, grate the potatoes into a large bowl.
• Add the olive oil, flour, salt, garlic powder, and black pepper. Gently combine by hand so that the ingredients are as evenly distributed as possible.
• Add the bacon, cheese, and chives.
• Stir to combine.
• Generously coat two 24-cup mini muffin tins with nonstick spray, or make the tots in two batches. With a spoon, scoop about one heaping tablespoon of the potato mixture into each muffin cavity, then with your fingers, press each scoop flat.
• Bake until the potatoes are brown at the edges, about 15 minutes, then remove from the oven and coat the tops with cooking spray. With a small offset spatula or table knife, flip each tot. Coat tops with nonstick spray once more, then return the pan to the oven and bake until browned, 12 to 15 additional minutes until golden brown. Let cool in the pan for 2 minutes, then serve with Greek yogurt or sour cream.

HOMEMADE POTATER TOTS

Steps:

• Place the potatoes in a saucepan of water to cover, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, and peel the cooked potatoes while still hot.
• Line a baking sheet with parchment paper and set aside.
• Shred the potatoes with a box grater, and place the shredded potatoes in a bowl. Lightly mix in the chives, salt, and white pepper. Spoon the potato mixture into a piping bag with a 1/2-inch round tip.
• Pipe the potato mixture onto the parchment paper in a long, 1/2-inch wide rope. Place the baking sheet into the refrigerator until the potato mixture has cooled and set, about 1 hour. Cut the potato strip into 1-inch lengths.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, deep-fry the potato pieces until crisp and golden brown.

HOMEMADE TATER TOTS!

Steps:

• Peel, cube, and boil the potatoes until tender.
• Drain, let cool slightly. Pass the potatoes through a ricer or use the small holes on your box grater.
• Put the potato into a mixing bowl and add the grated onion, flour (or GF flour mix), egg and season with salt and pepper.
• On a floured surface, roll into 1-inch-thick logs and cut into tots.
• Heat a few inches of oil in a large Dutch oven or a cast iron skillet.
• Fry the tots in small batches, do not overcrowd them.
• Season the cooked tots with a little extra kosher salt as soon as they come out of the pan.

HOMEMADE POTATO TOTS

Steps:

• Preheat the oven to 425 degrees F. Spray two 24-cup mini muffin tins with cooking spray.
• Place the russets into a large pot and cover with cold water. Bring to a simmer over medium heat and cook until halfway done, 5 to 7 minutes. Drain, then use a kitchen towel to carefully remove skins. Let cool for 15 minutes.
• Grate the par-cooked russets into a large bowl. Grate the red potatoes and add them to the bowl as well. Add the salt, pepper, flour and olive oil. Gently combine by hand.
• Scoop one tablespoon of the potato mixture into each muffin cup, pressing flat with your fingers. Bake until brown at the edges, 15 minutes, then flip so that each side gets golden brown! Spray the tops with more nonstick spray and sprinkle with salt. Return to the oven and bake until browned, another 12 to 15 minutes.
• Serve with ketchup and mustard for dipping.