If you’ve ever wondered howhow to cook tater tots from scratch at home, you’re in the right place. These crispy little golden bites are more than just a side dish—they’re comfort food, snack goals, and a party favorite all in one. And while the frozen kind is easy, nothing beats homemade tater tots made with love and a few simple tricks.
I live in a place where tater tots just aren’t a thing. You won’t find them in the freezer aisle, at restaurants, or even in local diners. So, I had to take matters into my own hands and figure out howhow to cook tater tots myself—and trust me, it’s easier than it sounds.
Let’s walk through the whole process, from picking the right potatoes to frying up that perfect batch of crunchy-on-the-outside, fluffy-on-the-inside tots. We’ll also look at the top three reasons why tater tots are better than French fries. Yes, I said it.
Step 1: Choose the Right Potatoes
Before we even talk about howhow to cook tater tots, we’ve got to talk spuds. The best kind of potato for this is the kind you’d use for mashed potatoes. You want a starchy, mealy type like Russet. These give the tots that perfect soft inside and crispy outside.
Wash, peel, and toss your potatoes into a bowl of cold water to keep them from turning brown while you work. Already, you’re learning one of the basics of howhow to cook tater tots right—proper prep matters.
Step 2: Parboil the Potatoes
Bring a big pot of salted water to a boil and toss the peeled potatoes in. Here’s where homemade tater tots beat French fries: you don’t need perfect potato sizes. In fact, using mixed sizes gives you varied textures after parboiling.
Boil for 8–10 minutes. You want the outside slightly soft, but the inside still firm. This partial cooking step is key to perfecting howhow to cook tater tots the right way.
After boiling, place the potatoes on a baking sheet to cool completely for at least 30 minutes. This step firms them up and locks in the starch—super important for texture.
Step 3: Grate and Shred
Once the potatoes are cool, grab a cheese grater (large holes) and get shredding. You’ll notice smaller potatoes may mash a bit more, while bigger ones give you longer strands. That mix is what makes the final tots so satisfyingly crunchy and tender at once.
Spread the shreds out on a sheet tray and gently chop them down with a bench scraper or knife. Don’t overdo it—you’re not making mashed potatoes. Just break them into smaller, manageable pieces.
Step 4: Add Seasoning and Bind It Together
Now comes the flavor! Here’s the magic ratio to season your grated potatoes:
- For every 100g of grated potato:
- Add 1g salt
- 0.5g MSG (optional but tasty!)
- 0.5g garlic powder
- 0.5g onion powder
- 5g potato starch (or cornstarch)
Mix it all together into a slightly sticky potato dough. Now you’re almost ready to learn the best part of howhow to cook tater tots—the frying.
Step 5: Shape Your Tots
Tater tot dough is super sticky, so oil your hands or wear food-safe gloves. Take a small piece of dough (about half a ping-pong ball), roll it into a ball, then gently form it into a barrel shape with your fingers.
Make sure all your tots are about the same size so they cook evenly. At this point, you’ll feel like a tot master—and you’re about to prove it.
Step 6: Fry Time!
Heat oil to 170–180°C (about 340°F). Gently drop your tots in with a spoon—don’t overcrowd the fryer or pan or they’ll stick.
Option 1: One Fry Wonder
Fry them once until they’re golden brown. This is the fastest way if you’re going to eat them immediately.
Option 2: Double Fry (Best Method)
Fry them lightly first, let them cool, then freeze. When ready to eat, fry them again until golden and crispy. You can even do the second fry in the oven or air fryer. This method gives you the best crunch and long-term storage.
Read:- Potato Curry Recipes – Simple and Delicious Aloo Curry You Can Make at Home”
Step 7: Crunch Lovers’ Bonus
Want to take cooking tater tots to a whole new level? Press the tots flat into discs and fry them once. The result: a crunchy hybrid between chips and tots. Dangerously addictive.
Why Tater Tots Are Better Than Fries
- You can use any kind of potato—not just perfect fries.
- Tots are seasoned throughout, not just on the surface.
- They store better and re-crisp beautifully with a double fry.
Final Thoughts
Now that you know howhow to cook tater tots, you’ll never settle for the frozen kind again. You can customize the seasoning, store them in the freezer, and impress literally everyone who takes a bite.
Whether you’re making them for a weekend snack, game day, or just a late-night craving, these crispy little barrels of joy will win every time.