Description
Crispy, homemade tater tots made from shredded russet potatoes seasoned with garlic, onion, oregano, and dill. Perfectly fried to golden perfection, these tots are a delicious side dish or snack that’s easy to prepare from scratch.
Ingredients
Scale
Potato Mixture
- 2 pounds russet potatoes (peeled)
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- Kosher salt and freshly ground black pepper (to taste)
Frying
- 3 cups vegetable oil
Garnish
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Parboil the Potatoes: Place peeled potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil, then reduce heat and simmer covered for about 6-7 minutes until the potatoes are parboiled but still firm. Drain well and let cool completely.
- Grate and Drain Potatoes: Using a box grater, finely shred the cooled potatoes. Wrap the shredded potatoes in a clean dish towel or cheesecloth and squeeze firmly to remove as much water as possible. Proper draining ensures crispy tots.
- Mix the Ingredients: Transfer the drained shredded potatoes to a large bowl. Stir in all-purpose flour, garlic powder, onion powder, dried oregano, and dried dill. Season with kosher salt and freshly ground black pepper to taste. The mixture should be workable but dry enough to shape.
- Shape the Tater Tots: Using your hands, form the potato mixture into small tot shapes, about 1 to 2 inches long, pressing firmly so they hold together well during frying.
- Heat the Oil: In a large stockpot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 360°F (182°C) as measured by a deep-fry thermometer. Proper oil temperature is crucial for crispiness.
- Fry the Tater Tots: Working in batches, carefully add the shaped tots to the hot oil. Fry them until evenly golden brown and crispy, about 3-4 minutes per batch. Avoid overcrowding the pot to maintain oil temperature.
- Drain and Garnish: Using a slotted spoon, transfer fried tots to a paper towel-lined plate to drain excess oil. Serve immediately, garnished with freshly chopped parsley if desired for a fresh finish.
Notes
- Ensure potatoes are drained thoroughly after grating to avoid soggy tots.
- Do not overcrowd the frying oil; fry in batches for best crispness.
- Tater tots are best served hot and fresh for optimal crunch.
- You can reheat leftover tots in a hot oven or air fryer to restore crispiness.
- Adjust seasoning to taste; herbs can be substituted or omitted based on preference.
