Homemade Tater Tots
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Say goodbye to those frozen bags of tots! This homemade version is easy, freezer-friendly and better than store-bought!
There’s no shame in the frozen tots game. But after trying these homemade tots from scratch, there’s absolutely no going back to the store-bought version.
And the homemade version is super easy to whip up – special equipment like a potato mill or potato masher are not required here. All you need is a cheese grater to shred those parboiled potatoes and a clean dish towel to squeeze out as much moisture as possible (for maximum crispness, of course).
From there, you can add in your desired seasonings, form them into beautiful little tots, and throw them into some hot oil to let these babies get amazingly crisp and golden brown.
All that’s left to do is serve these with some ketchup and you’re set. And if you manage to have some leftovers, you can freeze them for next time (up to 1 month)!
Homemade Tater Tots
Ingredients
- 2 pounds russet potatoes, peeled
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 3 cups vegetable oil
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until parboiled, about 6-7 minutes; drain well and let cool.
- Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
- Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add tots to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, garnished with parsley, if desired.*
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
These came out wonderfully. I used Yukon gold potatoes because they’re what I had on hand. I followed the recipe exactly, but found I had to add an extra tablespoon of flour to make the potatoes come together enough to form into tots. Threw in the fridge until I was ready to fry. Fried at 360 for 4 minutes, PERFECTION.
Thanks for the recipe!
I made the recipe but added some fresh chopped jalapenos and finely grated cheddar cheese to the mix before forming the tots.
Turned out JUST like Taco Time stuffed mexi fries. Gonna do it again and quadruple the batch. Par fry and then freeze for later meals. Just take out a handful from the freezer and throw in the air fryer.
Damndelish!
Can I bake them instead?
Yes you can bake them! Could do 425 for maybe 25 minutes, turning once halfways thru. What bothers me is that in the notes section, the tots should be frozen on a sheet tray for about an hour before you add them to a ziploc bag or container, try to get most of the air out. Then proceed with the rest of the recipe when wanting to use. Should keep for 3 months in a bag in the freezer. Hope some of this helps
I’m getting ready to make these but I have 1 questions…
Why cook the potato before you grate? It would seem to me that you could grate raw, then proceed and let the potato cook through the fry process.
Is there a purpose behind the parboil set?
Thank you!!
Perfect! I did not grow up with tots so never make them, even frozen. Saw these and immediately needed them.
Cooked the potatoes, mixed everything and formed on baking sheet in the morning. Kept in fridge all day, cooked for dinner and they were delicious.
Look delicious
Can I bake these?
is there an air fryer version?
im not allowed for safety to deep fry stuff
cant get tator tots in this country now and there my fav
Have you ever tried them in the air fryer? Do you think that is an option? If so, what is your recommendation on temp/time. I really just hate frying things in oil.
I started frying in avocado oil or olive oil any more now. They are much healthier. Avocado oil has a high heat point and no flavor. I just made tortilla chips in it. They taste awesome.
Can you air fry these instead of oil fry them?
Too hot here in AZ at the moment to get things on the stove, lol.
Terry – I had the same question. I scrolled through comments and found this: “I made half a recipe, which was plenty for the two of us, using the air fryer. They were sticky to form, easier with a medium scooper (Pampered Chef). I set them on a plate in a puddle of oil as I formed them and then gave them a lite spray of oil before putting them in preheated 450 degrees for 20 minutes. Taste like Tater tots only better.”
I just want you to know you definitely caught my attention right away the way you presented this. I literally just told my girlfriend that I don’t like the store potatoes cuz she was about to make some tater tots and I said noooo. I was like I need to find out how to make some homemade potatoes and bam here we go!
A little time consuming but worth the effort, in my opinion.
Love knowing exactly what is going into my food. 🙂
Thank you for this recipe!
Amazing! I made a few swaps…. I added pineapple, used purple potatoes instead of russets, added coconut, and fried in coconut oil instead of vegetable oil. Yummy!!
First off, it was totally worth doing this. They were so good, but for cook/prep time, this person cannot math at all. Hopefully someone reads this before they try so they don’t cut themselves short. 2lbs of potatoes gave me roughly 54 tater tots about the size of the kind in the bags. Here is some better math for you. My stove takes ~10 min to boil then the 6 minutes at boil they suggested. You then need like 10 minutes for them to cool after you drain them. Shredding takes about 5 minutes, Mixing and molding takes about 30 if it’s your first time. It took about 10 taters before I found my groove. If you do 6 at a shot like they suggest at 3 minutes, that is 27 minutes alone. You have already blown your cook time. Most of mine took 4 minutes to get that nice crunch. Total time for everything start to end was about 2 hours 15 minutes.
Have you ever tried baking them?
My husband has been on a tater tot binge so I tried your recipe. I had no problems at all even though I am inexperienced at frying food. The tots were perfect, hardly any oil was used, and he wants more! Winner! I added bacon and onions, he was a happy camper.
I tried this tonight and was astounded! I was skeptical so I only used a couple of russet potatoes. I microwaved them because it was easy. Let them cool, peeled and shredded them. I then realized I was out of flour….. Well I had almond flour, I figured since I was only using a little bit of flour it would be ok, and the almond flour worked perfectly!!!! These will be a regular on my menu now. I will try them with various additions as well. I cannot even imagine how these will taste with some bacon and cheddar in them!!!
Great job!!!! Love it
Looked through several tater tot recipes but let face it, when it says damndelicious how could you not make them. Glad I did. A huge hit and easy to make. Made them a day I advance and formed them and put them in the fridge over night. Used a deep fryer and they were the best. Thanks.
Tonight, I made these for the third time ( golden potatoes ) and they were delish. I never ever follow a recipe exactly but I DO with this one bcause it just works. Easy, cheap and guests always curious! They make great finger foods during football games too!
Making this recipe results in the most delicious tater tots ever. My friend and I found ourselves with 100 pounds of potatoes to preserve and although she wasn’t crazy about the idea, I convinced her that we needed to make these, and I am so glad that we did! My family proclaimed that these tater tots are the only ones he’ll ever eat. Thank you for sharing your recipe with us. It’s a keeper and one that I’m about again tonight 🙂
Sounds yummy I always wondered how tater tots was made.
Can I freeze these and cook them when ready? Or do I need to cook them first, then freeze? Thanks!
I want to try to make this but do I have to use russets? Red potatoes are the only thing available where I am right now. Do you know?
Seriously? You can use any potato!
Bill, potato varieties have very different starch structures and respond to cooking methods in different ways. Let’s not shame questions.
https://www.thekitchn.com/know-your-potato-which-variety-is-best-for-mashing-roasting-baking-178265
This recipe looks great. I’m always weighing price versus quality. Is it cheaper to buy already made generic tots or make them from scratch?
You want someone else to run the math for you?
solid tots
Irishman here, looking for something!different to cook and here I am, delicious
Cheers
Love these, thanks so much for putting up this recipe! The one addition I made was a tablespoon of nutritional yeast to bring out the natural umami of the potatoes, but otherwise it’s stellar and my kids love them!
I love tater tots
Has anyone tried this with Gluten Free flour?
Use potato flour, that is what the commercial ones do
Better than Dunkin Donuts, we love tater tots and I wanted to make something special for breakfast. They were a hit and easy recipe to follow!!! Thank you so much for posting this.
Yes
These are simple to make, fun with a toddler (similar to playing with play dough), and delish. We went a little overboard on the pepper in one batch, and added parsley (don’t do that) but we will for sure be making these again.
We froze them raw, and did them on a stone sheet in the air fryer. I know they aren’t as good as fried, but that’s easy and works for our family.
I have a third batch of potatoes cooled, and we might make them into patties for a different feel. We just used the small scoop from pampered chef, and the toddler rolled some of the balls into logs.
what setting and temp did you do for the air fryer?
I taught my 18-year-old Grandson how to make these today. He is so proud of the way they turned out! We shredded 6 potatoes and had enough for 2 meals so we froze half uncooked to fix for another meal. He did all the work with my supervision and I did the frying. The biggest surprise for him was the amount of money he could save plus tasted better than what you get at the store!
Oh boy! Oh boy! Mmmm these are heavenly i mean these tator tots were sent froom heaven lol. The only thing i did different was add cheese and bacon it and deep fried them. These made me gain 5 pounds but so worth it
N/a. Is it possible to bake these tots?
Yes. We used our air fryer (same thing as baking, really), and they are still delicious. If you spray them with a little oil before you bake they will crisp up on the outside.
To the queen that made these delish so good best tater tots ever.
Great recipe! I would like to know if it would work with an air fryer…..
This not a review…l.yet…lol….has anyone used an air fryer? I have one in my in wall convection oven. Thanks!
Great great recipe apparently can’t find them after they are frozen cuz they break apart
Made them 3 times now. Mistake I made first time that I grated the potato bits too large. Very difficult to roll and shape. But parboiled, food processer, spot on!!! Because the potatoes are parboiled its nice and sticky. Changed some of the seasoning around, but will be a regular thing at our dinner table from now on.
To shape, I rolled them in plastic wrap into a log and then cut them into perfect ‘tot’ shapes. It was so easy I thought I’d share.
Thanks for the suggestion. Worked perfectly!
I made half a recipe, which was plenty for the two of us, using the air fryer. They were sticky to form, easier with a medium scooper (Pampered Chef). I set them on a plate in a puddle of oil as I formed them and then gave them a lite spray of oil before putting them in preheated 450 degrees for 20 minutes. Taste like Tater tots only better.
Not a good idea. I split a batch into two, baked one and fried other. Fried ones are so much better than baked. Some things you have to accept the way they are meant to be.
That’s why she put them in a puddle of oil and sprayed them additionally with oil and it worked. Did you do THAT?
No?- There you go!
Rude of you to reply this way.
Wow ANNIE
That you for your comment. I decide to split a batch into two, fried one batch in oil and air fried the other. Air fried ones are so much better (taste wise and health wise) than the fried in one cup of oil method. Some things you have to accept the way they are meant to be. Which of course is the way that each individual wants them. So, no one has to like the way you prepare them or I prepare them. Have a nice day!
Recipe worked as described. Surprised my wife with them and she was so happy with them.
Just the look on my husbands face was enough for me. When I told him we were having steak and Tater Tots he was not excited. He doesn’t like tater tots. When he took his first bite he just looked at me and couldn’t believe it. Savory Spice has a garlic onion blend that I used and Truffle salt. I used the little scooper like in the video so it was perfect. Did not need to drain Water from the, and when they were formed I put them in the refrigerator until I needed to cook them. Definitely a keeper.
Turned out amazing!
This sounds amazing!
Could I substitute Corn Starch for the flour? I’m trying to go with less gluten…
You can use any gluten-free flour mix, and if it already has xanthan gum in it, it’s a bonus that should work out better than mixes without it. You can use Bob’s red Mill 1:1 flour with xanthan gum or the regular GF flour without, or try King Arthur GF flour mixes. Many brands will say Cup for Cup or Measure for Measure or 1:1 on the label. It just means that the mix already has xanthan gum in it, and you can swap it in at the exact measurements as the gluten flour that you are leaving out. And the xanthan gum helps it bind together. Corn starch will not hold it together and will definitely burn at high temperatures, as do all the starches. I have celiac. I know.
Awesome Tater tots dear. These are my kid’s favorite now, loving them.
Fantastic. But next time I am going to bake the potatoes in the microwave ,let them cool off and peel and grate them. Then there is no water to squeeze out.
Gail, good tip on using the microwave to avoid water issues! How long do you bake the potatoes in the microwave? I would like to try making these tots your way!
Mine are sizzling away in the oven and they smell absolutely delicious! Trying to cut down on deep-fried and shallow fried delicacies. I added a little less than two tablespoons of oil and 1/4 cup grated marble cheese to my mix (because of the cheese, I didn’t add any salt). I’m baking them at 425°F first for 10 minutes on the middle rack and then another 15 minutes on the top rack. Can’t wait to dig in!
I just had one and it satisfied my craving for tater tots. Thank you so much!
I made these and they were delicious! I didn’t use the herbs or onion powder and it wasn’t missed. After I grated the potatoes, I put the potatoes in the refrigerator uncovered for 24 hours and it took away all of the gummy qualities. Next time I will use cornstarch instead of flour so my older son can have some. He is allergic to wheat.
So I microwaved the potatoes till soft, scooped out the filling and added the flour, s&p, onion and garlic powder, and some dried oregano, chives, and parsley. Rolled a couple of long logs out, cut them into tots, and placed them on a tray. Refrigerated for half an hour and then deep fried in hot oil – they were immense and a hit with the family. I think refrigerating helps them keep their shape and prevents them from exploding!
Family loved them… Definitely a keeper!
My God!! You should’ve seen my face when I tried them… This is soooooo good! Thank you so much for the recipe, it’s really amazing!
Help! I made these and the mix was delicious but i absolutely could not get them to hold together. I finally give up and cooked them like potato pancakes. Do you know what could have gone wrong? Followed the recipe exactly, even weighing the potatoes. Maybe i boiled too long? Any advice is welcome
Has anyone baked these?? I know she has the reheating from frozen info below but just curious if anyone baked them instead of frying.
I baked them, because I hate fried food. It turned out great! I’d recommend turning them or putting it on broil for a little bit, though. They don’t come out as pretty as if they’d been fried, but they taste great!
It’s very delicious! We used our homemade ketchup and chilly sauce.
We made these yesterday! They were absolutely amazing! Great job on the recipe.
Not made these yet – they look delicious. I don’t like frying – can you make in the oven instead?
question – how would you go about doing the potatoes in the instant pot first? I have a huge harvest of potatoes and wanted to cut down on time by doing the potatoes in the IP.
I made potato patties rather than tot shape! They were delicious. I did put the extra uncooked patties in the freezer, will they hold? I saw the freezing instructions were for cooked, but I read that after the fact ♀️
Um, you seem to have forgotten something… Forming the shredded potatoes into a tater tot shape.
Your recipe is simply a “hash brown” recipe.
Jim, please refer to step #3.
3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
I was wondering if there’s any difference between tater tots and hash browns besides the shape. I guess not.
This was a hit! I used homegrown russets and a slicer/grater that my MIL gave me 40 years ago. It produced a nice, fine shred. My potatoes were dry after cooling – I put them in a glass bowl just to see if moisture would collect and none did – so shredded away. I did use an ice cube tray to form them (in that had rectangular slots). Pressed them down a bit and refrigerated before releasing onto a cutting board. In the last batch I added som shredded parm, but it made them a bit less firm. It was fun and delicious! Thanks for the recipe
Omg. I made them this morning.. 5 star recipe. I added 1 tablespoon panko.
I was so excited to try these! They are delicious, everyone raved. But, my tots do not look like regular tots! Here is what I did – I bought a 5 lb bag of Russet potatoes, they were mostly about 1/2 smaller than the ones pictured. So I peeled them brought them to a boil and timed them after the boiling point for 4 minutes. All 5 lbs. Then I cooled them slightly, then shredded them while pretty hot in my food processor. I realized at that point that they were supposed to be cool, so I put the shredded potatoes into a bowl of cold water and stirred them around. After they were cool, I drained and dried them with tea towels and paper towels. Then tripled the flour and spices because of the 5 lbs. and mixed them all up. I used Canola oil in a deep pot, 2/3 of the bottle or about 2 inches at the bottom of the pot. I feel that the video is not the best because deep fat frying in hot oil is a safety issue if there is spattering. I made sure the oil was at 360 degrees before I dropped the tots in. I had a hard time shaping them because they did not like to stick together. I ended up making lots and lots of potato strings, but at one point, they seemed to stick together and I think it was because I floured the outsides, and because I didn’t put more than 4 (!) at a time into the pot. This is a labor of love. They are delicious, but I’m probably going to buy my tots, especially for grandchildren. I think maybe my method of shredding was to blame. But if I had to use a box shredder, I might shred myself soon afterwards!
Reply to Jennifer Anderson, 5 pounds of potatoes is 2 1/2 times recipe amount but you tripled the flour. This is why they fell apart.
Mine came out perfect, great recipe.
My local Aldi is now selling kid varieties of tater tots shaped like dinos and teddy bears. They add broccoli bits and other veg. I would do a carrot or other vegetable that can shred easily, would be interesting for kids.
I’d always read that homemade tater tots were an impossibility, because they were too wet to cook properly. My husband just harvested a ton of fresh red potatoes from the garden, so I thought I would try tots, anyway. Red potatoes are perfect for making tots, it turns out — not wet and I didn’t have to dry them at all. Just boiled them in water for 7 minutes and then turned the heat off and let them sit in the hot water until knife inserted easily.
The seasoning combination in this recipe is INCREDIBLE!! I am going to season more potato dishes with it. The only odd thing was that the fried tots tasted under-seasoned. I don’t understand how it went from perfect to under-seasoned just by frying — but hubby wants me to double the seasoning next time. Thank you for a fabulous recipe!!
I made these today and they were a hit. 5 empty plates. I have to admit the prep was a little bit of hassle but worth it, very tasty and added a little ‘something different for dinner time
WOW! My family couldn’t get enough of these! I just used garlic powder and onion powder and I used my own gluten free flour blend instead of regular flour. They held together easily. I dampened my hands with a little water and shaped a log, then squeezed the log thinner by wrapping it in waxed paper. After that I just sliced them and smooshed down the tops a little bit to give them more of a tater tot shape. I’ll never buy tots again! Can’t wait to make some more and try some fresh, finely chopped garlic tops and onion tops in them.
Thanks for a really great recipe!
I have left over mashed potatoes. Would they work?
Do you freeze after frying or raw??
This recipe was likely amazing with russet potatoes — I used red skinned potatoes (as russets and other dry/fluffy flesh potatoes are not available where I live), and they turned out a gluey, fall-apart-in-the-oil mess. Still, the seasonings were great and I’m sure that the right potato would have yielded a perfect result.
super delicious and easy. Used a cookie scoop just like the video. I did omit the oregano, parsley and dill as I wanted grocery store flavor. Everything else the same. I am going to be aunt of the century! Thanks Damn Delicious! (Going to fry that second batch right now)
We made these two days ago, freeze it and we friend them today. It’s super tasty. Way better than store bought! Thanks for the recipe. I’m thinking of making another batch this week.
Hey!! Hoping someone can offer a tip. Wanting to make tater tot casserole and I’m not sure how I would do that with this recipe. I have only ever used the frozen ones, and I just put them straight from the bag into the casserole. Does anyone have any ideas how I should do this?
Frozen, store bought, tater tots are already cooked. They flash freeze the tots then package them. So if you want to follow your recipe just throw your homemade tots in the freezer.
While staying home during the Corona outbreak I began cooking recipes I have always wanted to try and this one was on the list. These are nothing like commercial tator tots (or as my children call them Teeter Totters). Delicious. I read through all the comments and tried the sour cream / catsup dipping sauce, WOW that is a keeper for many things. Thank you for a great dinner. Now on to the next recipe!
These were great! This was my first time ever attempting homemade tater tots, and this technique is a keeper. I might experiment with different seasonings (Cajun, etc) for fun. My fiancé said, “These are waaaay better than the frozen ones!” 🙂
Thank you for this recipe!
I make these all the time, they are amazing! Prefer over frozen any time.
I’m on a low sodium diet. What amount of salt did you put in to come up with the 10.2 grams per serving? It doesn’t say how much salt in the recipe. 10 grams is great compared to the 430 in OreIda!
Note that grams are different than milligrams
Regarding the parboil. Do you put it on the stove for 6-7 minutes total or it should be boiling for 6-7 minutes? I boiled for 6-7 minutes and was not able to squeeze any water out. The potatoes were very gummy. Overall turned out well still. I’d triple the seasoning amounts though. 😉 I could taste any of it.
I started making them but completely spaced and forgot to parboil them! I went straight to grating. Is there any way to still successfully create tater tots without having parboiled these?
These were not bad. I don’t use vegetable oil so I just fried in a bit of avocado oil. My teenager didn’t like them. I liked the taste but thinking of maybe baking them next time. We’ll see.
How many pieces does this recipe make? It says there are 6 servings but not how many or serving. Thank you
Marvelous!! Just Marvelous!! Such a splendid recipe.
Awesome this is and I tried an Indian version adopted out of your steps. It was yummiest and even loved by my 2 year old niece. 🙂
Thank you for this recipe as it made our day and stomach happy happy. 🙂
What did you add to give it an Indian taste? That sounds delicious!
Excellent recipe!! We left out the dill and oregano and added bacon and cheddar. They were a big hit! Will definitely make again.
ive been living off of these for seven years and only these and they yum yum in my tum tum
COOLNESSNESS
AWSOMESAUSYNESS!!
Made these into hash brown patties the other day. They were delicious! Golden and crunchy on the outside and tender on the inside.
I added finely diced onions, bell peppers, onion and garlic powder, and some flaked parsley (didn’t have fresh). I didn’t use oregano or dill. I used the grater blade on my food processor. I didn’t really have liquid in them to drain so I skipped that step. Just bought a big sack of potatoes and am going to make more to freeze. Great recipe! Thanks!
These tater tots are so delicious and so easy to make. Thank you for the recipe. Have made it from 3 pounds potatoes for the chicken stew today and now my husband, the four kids and nectar happy.
You are a god among mere mortals
1st try was success a little teaking on molding but all in all good. 5 russet potatoes approximate 1lbs yields 30 tots
Hi Chungah! I use your recipes all the time and always love the results! Huge Asian/Thai food fan! Question on these yummy tater tots – can I fry them in olive oil?? I’m preparing them for a Wimbledon Champions Brunch this Sunday and one friend has several food restrictions. Appreciate your reply!! You are Damn Delicious!! Thanks, Teresa
Thanks for the kind words, Teresa! So generally, olive oil is best for pan frying only. It is definitely not ideal for deep frying due to its low smoke point, causing it to overheat.
I didn’t make them yet— wondering if I need to make any changes to air fry them? I figure I need to spray them with oil spray but is there any other change?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I suggest you chill them before you put them in the air fryer. I worked great for me! Good Luck!
How long did you cook them in the air fryer?
In case anyone else is wondering about time and temp in an air fryer, I cooked these last night in my Power Air Fryer. I did as someone suggested and scooped the potatoes into an ice tray and chilled. I did coat the ice trays with an olive oil spray because I wasn’t certain if they would just pop out after only being chilled. I also did a very light spray across the tops before I put them in. My fryer was not preheated, so I cooked them at 360 for 21 minutes. They were soooo yummy!!!
These look so good. I throwing out my store bought tots and buying some russet potatoes today. Thank you so much for sharing.
OMG – thank you for this delicious recipe! I changed it to make it work for the sir fryer – so wonderful!
Of course!
can you just bake them?
Yes, absolutely.
These looks so yummy…
I will have to try them but last night I had some homemade tater tots and can anyone help me with this…The TD had cheese…and a corneal mixture inside with pototes too…Does anyone have a recipe close to this..Bavon also in it…
Made these tonight the flavor was awesome but half of the batch blew up while cooking. Not sure why, has this happened to anyone else?
Has anyone used an air fryer for this recipe? If yes, comments and suggestions please.
Ok… made these tonight… and DAMN… they were delicious. This recipe has been printed and the hubby asked that it be LAMINATED. I’m glad you crossed this off your bucket list… my fam is going to enjoy these until the end of time!!
Not sure what I did wrong, but mine fell apart in the oil.
So sorry to hear that Lisa!
This wasnt a very good recipe, the tot mixture doesn’t stay together when you fry them. I was suspicious looking over the recipe and not seeing a binding ingredient, but I still thought I’d give it a try. Nope.
Yes these are way more work than frozen store bought tater tots but if you plan ahead then you can make large batches easily and freeze them. I read every single review and there were many great tips from so many people. Thank you guys. This is how I went about making these using the ingredients listed except for the dill.
1. The day before I par boiled the potatoes for 7 minutes. I left the skins on to do this. After they cooled I put them in the fridge and went about my day. I used red potatoes for my first time.
2. The next morning I peeled the cooked potatoes, cut them in half and fed them into my food processor with the grater attachment. That went super fast and I had cooked 10 lbs of potatoes.
3. I added flour and spices to my grated taters. Lots of garlic because the kids like it. I used dried spices so as not to cause unwanted moisture.
4. I coated my hands with a little oil and shaped these shreds into tots. I did have to wash my hands and re oil them to shape tots several times as the potatoes were a wee bit sticky. I placed them into ice cube trays. I used 8 trays in total. Then I put them in the freezer for twenty minutes. After that I popped them out of the trays and put them into zip lock freezer bags and back into the freezer for when we want them. Just cook from frozen.
5. I cooked a batch in the oven and tried frying some. OH BY FAR the fried where the best BUT the kids liked the baked ones better than the store bought ones so I will stick with baking them as this is healthier obviously. I baked at 450 for twenty minutes and turned them after ten. They browned perfectly.
Thank you Chungah and to all those who tweaked the method. This was a huge hit in my house last night and I am glad because I made enough to last a few months.
Thank you for sharing your way of making these Louisa! We appreciate it!
Glad I found your recipe
I used an ice cube tray to press the grated potatoes into a good size. Then shaped it and placed in the freezer for about 10 minutes before frying. Came out good.
This recipe is a keeper
So smart Vicky, thanks for sharing that little trick!
I love the recipe but I messed up and made the tots too big so it caused it not to cook as well so next time ill make them smaller.
I made these on a whim tonight. I used a combination of parboiled potatoes, as the recipe directs, and grated leftover baked potatoes from the fridge. I used Pillsbury 1 for 1 gluten free flour. These tots are amazing!! I can’t believe how the outside stayed crispy! We topped with taco fixings for taco tots and the tots stayed crispy under all the toppings. A new favorite!!
This may be heretical but could you use Real Potato Hash Browns instead of cooking the Russet potatoes in the instructions?
Yes, of course.
I’ve looked at three other tater tot recipes and found this one to be the best in my mind–when I imagine making them…
This recipe also has more info regarding how to deal with them when frozen.
The two things I will change when using this recipe:
1) is substitute 2-3 T. dried onion flakes (a component in another tater tot recipe) for the onion powder.
2) I will use only one of the herbs (either oregano or dill), not both.
Maybe I’ll start tonight? I have a 10 lb. bag of russet just screaming to be boiled.
Thank you for this great recipe and detailed instructions.
I sprayed with my Olive oil sprayer so u could bake them at 425 F for about half hour, turning once. I also agree some middle Eastern spices and finely diced red onion. OMG. To top it off? Garlic Curry Ketchup.
I want to try this recipe but did I mess up if I boiled potato till it’s completely cooked? Hope no
Hopefully not!!!
When I put them in the hot oil, they seemed to be ok. Then they started to flatten and looked like they were turning to mush. I left them a while on very high heat ad they seemed to set a bit, enough to flip them. They came out more like mini potato patties than tots. Tasted good despite the almost “failure”.
Made the tater tots…. Recipe worked out well. Great seasoning. Very tasty.
Strange thing did happen. I deep fried the tots. First bunch went in and came out beautiful. 2nd batch all came out great except one. It had a nice crispy shell but the inside potato had leaked out. 3rd batch there were quite a few hollowed out shells. 4th batch all turned to mush. All tots were from the same mixture. Oil was sizzling when each batch was put in.
Any ideas as to why this may have happened?
How strange – I have no idea why that would happen!
Hey, if the oil gets too hot, the tots will burst and leak so maybe that’s why your last two batches burst.
5 or 6 tots at a time? What pot are you using, like a easy bake oven size? Do they really need that much space?
You can add more tots if your pan is large enough – you just don’t want the pan to be overcrowded.
I agree about the 5 or 6 at a time. I am pretty sure unless they are hugs patties like Mickey Ds then you can put more in a pan
I make these often, I’ve baked them, and fried them. Nowadays I use an air fryer after I give them just a tiny spritz of oil (don’t use commercial sprays, a pump sprayer with olive oil works great) I’m not a big tot fan but my s/o adores them.
these are a great option it just tool a while to grate all of the potatoes
You know garlic and onions currently still grow in the ground and exist as real vegetables and they actually both store incredibly well. THERE’S NO REASON TO EVER USE GARLIC POWDER OR ONION POWDER. Despite what you may think, you soire in the proccesed food section of the grocery store has not ended until you give up the vegetable powders. Hate to break it to ya.
You, sir, need not be rude. Many who feel the need to steer clear of processed foods can absolutely go nuts dehydrating their onions, garlic and more, to make their own powdered versions. I have done so myself in the past. I feel that the flavor dispersion is greater and the dried version adds a lovely undertone that only fresh cannot always provide. I LOVE fresh and powdered. I do buy the best powdered I can afford, but it’s not always realistic to use fresh, depending on a ton of different factors including that you just ran out or as in this recipe, the moisture level wouldn’t support them keeping shape.
LeJoy, Very good reply as to why you need dry powdered spices for this recipe–Another tater tot recipe makes use of dried chopped onion for the EXACT reason you mention–to keep a drier mixture. I love onion and garlic–and try to keep both dried and fresh on hand.
I made these today. I found the potatoes to be very sticky and difficult to shape. Wetting my hands after every 6th tot or so helped with this problem. May be I did something wrong that caused this. I’m not sure.
I don’t like the mess of frying so I decided to bake half of them to see how they turned out. The fried batch was delicious and didn’t even make it off the paper towels onto a plate before my hubby and I had gobbled them up.
The baked ones didn’t brown at all, even after 20 minutes and a temperature increase. They were mushy and didn’t taste very good. So I decided to try and fry them to brown them. This worked fantastically, even better than just frying because the tots held their shape better. They tots tasted even better, too.
In conclusion, this is delicious recipe, but it is also a lot of work. I think I’ll stick to store bought tots!
I have been fascinated with tater tots since I came here in 1970 – have copied and pasted everyone’s ideas on another sheet of paper so that I can cross off what doesn’t work, if I need to make adjustments. I like the idea of baking the potatoes first and I think I will do that before trying the original idea of boiling them. Thanks everyone for your ideas. Will add comments later if I have any brilliant ideas like you all had.
I just want the ones from the restaurant.
Oh, please do not fry in oil! I make some very similar to this and shape them then place on parchment paper and bake at 400 degrees. If you really feel the need to use oil, you can lightly spray before you place in the oven and turn about half way through baking.
how long did you bake it?
These look delicious! I never even thought to try to make my own tater tots!
To make hash browns, many ppl do the same thing…boil and then squeeze out the excess water. To save a lot of time and work, bake your potatoes first, then shred, then follow the rest of the recipe. You’ll find it a thousand times easier!
I can’t wait to make these.
These are delicious and taste great with sour cream too. I actually made a sauce with equal parts of ketchup and sour cream to dip them in. Wonderful!
Great Idea– of Sour Cream and Ketchup– I’ve only mixed Ketchup with Mayo to make a type of Thousand Island dressing (without chopped sweet pickle relish) BUT your idea sounds much better. Thanks
I parboiled my potatoes whole for 6 minutes. Then I let them cool completely. I shredded them in the food processor and it took maybe a minute. If you use russet potatoes there is no need to remove water. I deep fried them at 350 degrees for 5-6 minutes until nicely golden brown. They are so amazing!! I didn’t use the oregano or the dill. That combo just didn’t sound good to me. I will never buy store tots again. I have reheated them in a 425 degree oven for 15 minutes and they come out perfect. I would never heat them in the microwave as they would lose their nice crispness. My husband and son love them. Thank you so much for this recipe.
Carol, I agree with you– Use either oregano OR dill OR neither…a dill/oregano combo does not work for me even though I love both herbs.
Also Thank you for your other suggestions.
Would this work with sweet potatoes?? Just a thought.
Yes!
I have a campfire themed dinner potluck in a couple weeks and I am designated to bring appetizers. This is perfect! There are a few allergies so I am going to try using rice flour…. I hope it turns out!
Also, I will be cooking these there, and I don’t have access to a stove top. Do you think a BBQ would be work well? I’m weighing my options between pre-frying, freezing, and re-heating on the bbq or only prep and cook there on the bbq. Any suggestions to which would be better?
I should also mention I am planning on making them into skewers with bacon, and melting cheddar cheese with green onions. It will be served with ranch sour cream!
Did I just make you hungry?
Yes!
Unfortunately, I have not tried this on a BBQ so I cannot really say with certainty. As always, please use your best judgment.
I would put a cast iron skillet on the bbq with oil and fry them like that.
Is there any way to incorporate leftover mashed potatoes into this lovely recipe? I have about 2 cups of leftover mashed potatoes (smashed, more than mashed – still lumpy pieces of potato) that have sour cream and cream cheese in them. This looks like a fun recipe to try to use them up. Any advice would be appreciated! Thank you, Penny
Yes, that sounds amazing!
I wonder if you could make them with sweet potatoes or yams?
That sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
These are the best tots I’ve ever had, and that includes “housemade” restaurant tots!
Did you know that if you add 1/8 to 1/4 tsp (depending on amount of oil) ground ginger to your hot oil then add the tots (or any other food) the oil does not absorb into food?
The interwebs does not seem to support your theory….
I didn’t want to mess with frying so instead I cooked in a waffle maker. Yum, crispy edges all over and no frying. Delicious.
Does anyone remember tater tots from the grocery that had little bits of onion in them. These were my favorite but you can’t find them anymore. They were so flavorful! I’m going to try this by finely chopping some onion or chive and adding in. Let you know on the outcome. Thanks for the recipe.
I just made this and they were delicious! Everyone who had some loved them as well. Thank you for this recipe.
Just finished cooking them up! Here’s my thoughts:
1) I may have boiled the potatoes a little too much? Once I started to shape the tots, they became more of a mashed potato consistency. This might have caused the rest of my trouble.
2) Used a pastry bag and it made perfectly shaped tots.
3) Threw the first dozen in the deep fryer. They fell apart.
4) Second batch I fried on the stove top, in about 1/3 inch of oil. They held their shape this way.
5) The final consistency was not what I look for in a tater-tot, but again that could have been caused by possibly over boiling the potatoes in the beginning.
6) The dill was a bit overpowering for me, but I don’t like dill, so I’m not really sure why I added it. 🙂
They were fun to make! I ended up taking about 2 hours to finish them so I think I still see bags of frozen tots in my future, but these were good!
I made these today and they were lovely. We are not used to tater tots in Ireland but I will definitely make these again. Looking forward to trying out more of your recipes.
I ended up with mashed potatoes
Edna, did you drain the potatoes completely, removing as much water as possible?
Have you tried to make these with sweet potatoes or a mix of sweet potato & russet?
I actually have not but it sounds amazing!
OMG Just finished making cooking and eating these Ammazing Tots !!!! WOW !!!! A little time consuming but well worth it ! I used coffee filters to mold my tots which Helped with any excess water … Thanks for the post !!!
This looks amazing. And there are so many possibilities: curry tots, tot burritos, smoked brisket over tots, tot poutine. Can’t wait!
You don’t need egg, because the gluten in the flower does the binding. However, if you want to use gluten free flower, which you can, I do recommend using one.
Made these yesterday and they were GREAT! Easy too. We parboiled them at 11am and let them sit for a couple hours at room temp and that eliminated the need to squeeze out any liquid as they we dry by then, so kind of a nice do-ahead tip. Amazing crunch! I’ve seen some recipes that are so much more involved and I can’t imagine them being any better.
Thanks!
First of all, these are amazing. Never thought about grating potatos until now. My only question is how do I make the potatos less sticky so I can actually form them correctly?? I ended up using two spoons and it was a difficult process.
I recommend draining the potatoes completely as best as you can, removing as much water as possible.
Also patting a little cooking oil on your hands now and then helps!
I’d prefer to just leave out the flour for my GF daughter. Would that work, or will I need to add a flour substitute?
I recommend using a substitute.
Tater tots aren’t sold in the UK so when I found this recipe knew I had to try it, fantastic! Husband’s only complaint was I hadn’t made enough! Will definitely be making again i.e. tomorrow for my parent’s and my joint birthday party!
Cool. Loved it
it looks like totally crispy and yummy to me lol probably not only me also others.
your recipe is cool to me. thank you for your idea. i will try this at my home.
it will be a good tater tots surely to our family
meeee, not our. i meant my family 😛
I was wondering if using a small cookie scoop would work for forming the tater tots? They would be round, instead of log shaped, but so what? From what I can tell, forming the tots is the most time consuming part of this recipe.
Why not give it a try.
I just got done eating tater rounds, that is what they are called here in Idaho, land of the famous potato. So I really don’t see why you couldn’t shape them in rounds, or disc shape. I going to try this recipe, I love homemade more than store bought.
Yay! A total success, these turned out perfect and were loved by the whole family! Thanks for sharing!
I made these tonight and used red and yellow potatoes from my garden. I might have boiled the potatoes a little too long because the finely grated potatoes were quite gummy. I tried to get as much moisture out as possible, but probably still had too much moisture as they were not quite done in the center after they were fried. I also kept adding flour to my hands while forming them as they were a bit sticky. However, I still had a hard time not eating all of them as they came out of the fryer! These are very delicious, and I will either freeze these tots or use for tater tot casserole so they cook a little further in the middle. I have SOOO many potatoes this year out of my garden, so I will keep trying this recipe until perfected 🙂 Thank you for the recipe!
This will be the 4th recipe I’m using from your site. The first 3 have been a hit in our home so I’m sure these will at well. Quick question, to freeze these tater tots do you recommend freezing prior to frying or after they’ve been fried?
I recommend freezing them in a cooked state (once they’ve been cooled).
I don’t normally leave comments at cooking websites, or any website for that matter, but after making a batch of these little morsels I felt compelled to inject my culinary observation (i.e. I am putting in my two cents worth). I followed the instructions verbatim, in spite of my apprehension as to the possible outcome. To my considerable surprise they came out remarkably well, most particularly the flavor. I could discern each individual seasoning without any one of them overpowering the others (i.e. I made some tots and they tasted good). I was elated to the point that I made a stationery representation of the list of ingredients and preparation instructions and added it to my repertoire of culinary documents for future consideration (i.e. I printed out the recipe and put it in my cookbook). Previous posts by other patrons of this website suggested using a piping bag to extrude the amalgamation. Over the era that my culinary experience entwines I have never acquired the said utensil (i.e. I don’t have a piping bag). So to achieve the desired specific form of the said tots, I applied an aerosol cooking lubricant to resinous impregnated parchment (i.e. I put some cooking spray on wax paper). I then appropriated a sufficient amount of the tuberous crop mixture and applied it to the previously mentioned parchment. I then manipulated the mixture until I achieved the desired appearance (i.e. I put some potato mix on the wax paper and rolled it with my hand until it was the right size and shape). Once I had completed that task I then continued with the remainder of the outlaid instructions.
This is possibly the best comment that I have ever read. It is the most descriptive instructions I have ever had and very entertaining. Thank you!
Mike: Ditto Jeanne. You might be an amateur cook (really?) but I sure hope you are embracing the world in some capacity as a writer. You have a wonderful talent which ought not to go to waste. You are both engaging and entertaining. Please consider enriching us in this field if you don’t already……as an English teacher, would love to encounter more of your writing ……
Mike, as a nonnative speaker I feel like a croissant reading your comment. Marvellous.
Great Recipe! I just whipped up some for my kindergarten aged son’s lunch and there’s none left. I only used 1 large potato because I wasn’t sure he would like it, he LOVES it. He’ll have wedges tomorrow but I’ll definitely make a big batch for next week.
I am on a Renal diet …and I could eat a couple of these because you boil then drain then cook again…This removes some of the potassium which allows me to have a few. And I would not feel like I wasted anything if I did like this…love it.
Awesomely easy peasy… and if you use organic potatoes (regular store bought potatoes are laden with pesticides and now GMOs too – don’t buy them if they say bruise resistant) and then you fry in coconut oil – they will be so much better for you and actually fight inflammation – fresh organic garlic… etc. loving it!!
AWESOME! Tried this a couple times now. First time, exactly as shown. Next time, I added some parmesan cheese. The cheap, dry, powdery stuff works best, so as not to add any moisture. I found that keeping the oil at 300°F worked best for me. It depends on the size of your tot. I like ’em super crispy , but cooked all the way through. If you haven’t tried this recipe yet, you’re missing out.
Good Idea to add parmesan cheese– Thanks for the suggestion
Hello Chungah!
Could these be done in the oven.
What temperature and timing would you use?
Thanks
Charlie
Charlie, unfortunately without further recipe testing, I cannot advise the appropriate temperature and time. Please use your best judgment.
I JUST made these! yum, yum. Works very well without the spices, too! I just added the flour (I used almond flour) to equal the amount of powdered spices as well.
Help I need suggestions! I clearly did something wrong haha my first few turned out like crispy birds nests, all spread out and pokey. the others were better but had potato sticks poking out. (I have a photo but can’t show it.) None of them were beautiful balls like in the photo. I got all the water out and added flour till it was dry but…workable? they wouldn’t really stay in balls well. Was it TOO dry? Could it be I didn’t parboil them long enough? (they were a bit chewy, though still delicious, because what isn’t delicious after being fried? lol) maybe boiling longer would have made them stickier? I don’t know 🙁
I’m not entirely sure what could have happened here – it seems like the mixture may have been too dry – how much flour did you add?
My tots kept sticking to the bottom of the pan and left me with a mess 🙁 any suggestions?
Sana, did you have enough vegetable oil?
Can anyone tell me approximately how many individual tots this makes? it says 6 servings, but I’m planning to make these as one of several hors d’oeurves for a cocktail party, and it would be helpful to have a “grand total” of pieces (more or less) for planning purposes.
Made these the other day. Great recipe. My daughter was eating and one got caught it her throat. So please be careful swallowing tots.
I made these tots tonight and I have to say this recipe is perfect. I changed it a little simply because I am not an oregano fan and I added minced garlic (because we eat garlic in everything). They were great. A bit greasy but delish. Next time we make them we are going to try them baked.. wish me luck
Anyone looking at this recipe but not sure, This is the one to pick, its simple, quick and tasty!
First, these are awesome. Second, they are a huge batch and a huge time investment. One reviewer said to use a pastry bag….works great for the first two fillings, then blew out the side of my favorite bag, (this was a heavy duty bag!). Wet hands and “parastalsis” to form a “snake” then cut with sharp moist knife….keep rinsing knife when it gets too starchy. I am going to play with this some more and come back with additional comments.
I haven’t tried then yet, but was thinking about using my smallest scooper or even cookie press.
These are delicious!!! This was my first try at them and the recipe is bang on! I made them for our Garage/Bake Sale tomorrow. I am making breakfast muffins for the people working the sale. I just hope they enjoy them as much as I do! Thank you so much this is a great recipe!
Just made a batch….delicious! It was a bit sticky to handle and not easy to form into same shape and size……tried the pastry bag trick but mixture was a bit to hard to make that work easily. Would you have any tips for this? Many thanks
Bai, you can try adding a little bit more flour (1 TBS at a time) to help dry up the mixture.
i am not a chef nor do i really enjoy cooking -until now. My hub and I are from the states but live in Ecuador. i found your blog and subscribed. I have made your Asain chicken, hot and spicy green beans, and these tots. My presentation never looks like yours, but the flavor is top notch. We no longer miss many of our favorite foods, because your recipes do not include odd items that we can not get here. Love your food!
Not sure what I did, followed your recipe no changes but tots completely fell a part when I put them in the oil, I ended up with potato mush 🙁
Jody, did you drain the potatoes completely, removing as much water as possible? This step is crucial to avoid this kind of mishap.
These look so delicious!! Need them!
Hi Chungah,
Love your clever idea. It’s totally worth doing bit work and get delicious food.
Do you think I could deep fry these? It would be a lot less effort that way…
Yes, absolutely!
These look incredible! When I was at a brewpub last week I saw tater tots on the menu and they seemed to be the only thing that was vegan but when I asked the waitress, she said they used egg. I was so disappointed and a little concerned, wondering if all tater tots used egg! So I’m really glad to see your recipe doesn’t use them. I don’t think I could live the rest of my life with tots. Tater tot was even my nickname as a little kid! hehe
the egg acts as a binder….not neccessary! AWESOME RECIPE!
I love how simple yet tempting these are! I’ve never made tater tots at home, and haven’t had the frozen kind since I was a kid. I did always love them though I’ll be making these for sure 🙂
They look so so yummy !! In Australia we call them something else, can anyone remember????
In Australia they are called potato gems
HOLY YUM!!! my tummy started grumbling and my mouth started watering…time to head to the grocery store! 🙂
One more thing. Will any kind of potato work? No Russets here in Japan.
Yes, any kind of potato should work just fine.
Can you skip dill and add another spice
Yes.
Damn! I can’t believe it. You were already my favorite source for recipes, and after not being able to get the frozen kind at Costco here in Japan for several years now, who comes up with a recipe for them? You! Of course.
I can’t read the words tater tots without instantly saying it in a Napoleon Dynamite voice in my head and that makes me love this post so much more. I never knew tots were this easy. Why have I been eating frozen ones all my life?! YUM!
These look like the best tater tots I’ve ever seen! I’ve always wanted to try homemade, these are totally motivating me to do it! My kids would love these too!
Wow these look and sound amazing!! Your picture makes me want to go make them right know and I’m drinking my first cup of coffee in the morning 🙂 Definitely have to make these for my husband. He will love them!! Got to Pin this one. Thanks!
Wow! I kinda want to make them now and I already had dinner. I was just talking about how awesome tater tots were the other day. I haven’t had them in years and need to remedy that! Thanks!
Sounds wonderful! Keep sharing your great recipes with us!
I have a child on a gluten free diet. Can I substitute rice or corn flour for all purpose flour?
Yes, either should work just fine.
Can you use gluten free flour?
Yes, absolutely!
Sounds wonderful! Keep sharing your great recipes with us! Thanks for making cooking fun again.
I cooked the potatoes in the boiling water for 8 minutes. I skipped the water removal as there was no water. I also used fresh dill instead of the dried one. We love it. It is a wonderful side dish. I will definitely repeat the recipe next week. Have a great rest of your weekend.
These look like 200% better than those store bought frozen kind!
Yay! I love homemade tots and yours look fantastic!
Form potatoes into tots quick and easy by putting the mixture into a large pastry bag with NO tip. Squeeze a long line of potatoes, and cut to size. Voila! Tots! 😉
Awesome idea! Makes the forming all the easier. Also I’ve never liked the taste of commercial tater tots so I’ve always avoided them, but now maybe I’ll give tots another try.
Thank you for this wonderful tip. It works great.
The pastry bag and idea is BRILLIANT. Thank you so much for sharing this tip!
Mmm delicious! I love the crisp golden surface of these 😀 I have made tater tots a couple of times, but that was with sweet potato, also works a treat 😀 Thanks for the recipe, and I hope you have a great Saturday! xx
OMG those look amazing!!! I have tried to make homemade hash browns before and they turned out terribly. Will have to try your tips and tricks. I don’t think I squeeze out enough water!
HOLY YUM! These look amazing and they would be such an easy side dish (or even dinner 😉 ) when stocked in the freezer!
Yeah Just stash them and microwave them whenever you need to eat them!
Could I bake these instead?
Yes, absolutely, but these are honestly best when fried!
I made them baked. I put my oven at 425º, put some oil on the baking sheet, and heated the oiled sheet for 3 minutes. Then put on my tots. 10 minutes, flip, 5 minutes more, and delicious!
Great. Thanks for that idea I prefer to bake too
Lovethis ideaI reallywantedtobakethemtoo
Thank you so much for that! I tried her original proach and did not work. I always prefer baking! So much healthier to and controlled oil usage!
Definitely bake them …. oil is pure fat and who wants your yummy potato to be covered in oil and end up in our bodies
Wow. What a great recipe! Thank you for the technique- I would not have thought to parboil and would have ended up with raw tots ( never a good thing, raw tots). My excitement? I can now add ANYTHING to this recipe!!! I’m so excited! Bacon bits, or a bit of ranch seasoning, or, heaven forbid, taco seasoning! This recioe can become one incredible make-it-your-own appetizer! My creative juices are flowing. I’ll post on anything I try…
These look yummy – now I can have a home-made stash in the freezer. Please may we have some more home-made copy-cat food? This way, we will know what went into them without the extra sugar, preservatives, etc. Our waistlines will thank you for it. 🙂
Wow, your pictures are always amazing. I swear I could smell the tots frying as I read.lol. must be my middle of the night hunger pain.
Lisa, I could smell them, also. How weird… 🙂
Kelli
Wow do these look yummy! I stopped buying tator tots because my son didn’t really like them plus I figure not the healthiest food. However, yours not only look delicious but it’s nice to know exactly what goes into them. I do think my son will eat these up!