Homemade Potato Tots ( Tater Tots )

"Add minced fresh onion if desired, these are great because you just prepare and freeze and just remove from the freezer when needed."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
Ready In:
20mins
Ingredients:
6
Yields:
40 tater tots (approx)
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ingredients

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directions

  • Finely shred or use a ricer while potatoes are still hot.
  • Stir in flour, salt, pepper and onion (if using).
  • Heat 1/4-in oil in heavy pan.
  • Form into small balls and drop in oil; fry until slightly golden.
  • Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
  • When ready to serve, remove from freezer.
  • Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.

Questions & Replies

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  1. Sir B.
    what methiod of cooking do i use for the potatos
     
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Reviews

  1. jtrascap
    I live in the Netherlands - a TaterTot-free zone - so I had to find a substitute. Saw the problems with binding and made some changes, which worked-out very well: * Used a higher-protein bread flour instead and a small egg to bind it all * Used dehydrated onion instead. Less wet and it bound nicely. * Riced 6 potatoes and then roughly chopped the last two, so there were more meaty blocks of potato in the mix. In the deep fryer and it worked out perfectly! I also used some cracked pepper with my salt because I like the little kick. Really good recipe...Thanks!
     
  2. Trixyinaz
    I made some alterations by accident - forgot the flour - and only boiled up two potatoes. I wanted to make sure my DD liked them before making a full batch. They still turned out good w/o the flour and my DD liked them. I think the trick for the potatoes is to boil them just until you can put your fork through them without them breaking or cracking. I used my cheese grater (the smallest hole side) and shredded the potatoes. They were actually kinda sticky. I grated about 1/4 cup of onion and minced about 3 garlic cloves. I put the mixuture into one of my icing bags with a cupler and squeezed out tiny logs - about 1 to 2 inches long. I got about 60 little logs. I fried them up in about 3-4 TBS olive oil, then baked them at 400 degrees for about 15 minutes. Thanks for a great school lunch addition to "spice" things up from the ordinary sandwich.
     
  3. snooky0049_12922325
    Try this: after you have made your tatertot balls, roll them in some egg wash and bread crumbs, then fry them. Delicious!
     
  4. Linajjac
    I posted the recipe not knowing this was already posted. I made it again this weekend. Skip the onions and use dried onion flakes. It makes it more wet using the onion. Shape into balls and set in the fridge to chill. Make sure your deep fryer is on the hottest setting. Use a deep fryer. Pan won't get hot enough. My kids won't touch the bagged stuff. They love this recipe. You can add a cube of cheese in the middle of each tater tot while shapping them.
     
  5. hammiehaack
    These tots taste like little bites of heaven, but MAN this is a lot of work. The only thing I changed in the recipe was I subsitutes eggs for flour since I was unknowingly out of flour when putting all this together. Also, you MUST drain water out of the potatoes by squeezing them in a some sort of cloth otherwise they will not stick together.
     
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Tweaks

  1. jtrascap
    I live in the Netherlands - a TaterTot-free zone - so I had to find a substitute. Saw the problems with binding and made some changes, which worked-out very well: * Used a higher-protein bread flour instead and a small egg to bind it all * Used dehydrated onion instead. Less wet and it bound nicely. * Riced 6 potatoes and then roughly chopped the last two, so there were more meaty blocks of potato in the mix. In the deep fryer and it worked out perfectly! I also used some cracked pepper with my salt because I like the little kick. Really good recipe...Thanks!
     

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