Crispy Golden Tater Tots

These crispy golden tater tots bring homemade comfort with a crunchy outside and tender inside using simple ingredients and no frying. Perfect as a snack or side, you can easily make them with russet potatoes, cornstarch, and a touch of seasoning, baked until just right. This recipe hits the sweet spot between convenience and a satisfying classic flavor.

I remember making these on a weekend when the kids were home hungry after sports practice. They devoured them so fast, asking if I could make them every week. Homemade really does taste better, especially when everyone loves the result.

Ingredients

• Russet potatoes: chosen for their ideal starchy texture that crisps up beautifully
• Cornstarch: keeps extra moisture at bay allowing for a crunchy finish in the oven
• Light flavored oil: like avocado or vegetable for a neutral taste and good roasting
• Fine sea salt: essential for seasoning to bring out the potato flavor
• Onion powder: adds subtle depth without overpowering
• Fresh ground black pepper: brightens the taste with gentle heat
• Finely grated cheddar cheese: optional but adds melty richness and boosts flavor
• Fresh parsley: minced optional for a fresh herb note and a pop of color

Instructions

Prep the Oven and Tools:

Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celsius. Use convection if available for extra crispness. Line a baking sheet with foil, parchment paper, or a silicone mat. Drizzle with one tablespoon of oil to keep tots from sticking. Have a large bowl of cold water ready.

Soak the Potatoes:

Peel the russet potatoes and cut them into roughly oneinch chunks. Put them straight into the cold water and swish them gently for about 15 seconds. This rinse removes excess starch preventing gummy tots. Drain the water after one minute.

Chop Potatoes into Small Bits:

Place the potato chunks into a food processor and pulse until broken into small pieces but not pureed. A few larger chunks can be removed and chopped by hand. Transfer the chopped potatoes to a clean kitchen towel.

Remove Excess Moisture:

Wrap the towel around the potatoes and squeeze firmly to press out as much water as possible. This step is critical for crispy tots and avoiding sogginess. Discard the liquid.

Partially Cook the Potatoes:

Microwave the soggy potato bits for one minute, stir, then microwave for another 30 seconds. This softens the potatoes just enough without losing the firm texture needed for shaping. Allow them to cool for several minutes.

Season the Potato Mix:

Add salt onion powder cornstarch black pepper shredded cheddar cheese and parsley if using. Gently fold everything together. The mixture will feel sticky so use a rubber spatula or fork to combine well without mashing.

Shape the Tater Tots:

Keep a small bowl of cold water nearby to wet your fingers and make shaping easier. Form the mixture into small cylinders about threequarters of an inch wide and one inch long. Place the formed tots on the oiled baking sheet with some space between.

Bake Until Golden:

Drizzle the remaining oil over the tops of the tots then bake for about 12 minutes until the bottoms are golden brown. Carefully flip each tot using two forks and bake for another 12 to 15 minutes until the other side is also golden and crisp.

I always look forward to adding cheddar cheese and fresh parsley to this recipe because it turns the simple tots into something extra special. One family night the kids insisted on making the entire batch disappear before dinner. It’s my favorite reminder of how simple ingredients and care can win hearts around the table.

Storage Tips

Once cooled leftover tater tots store well in the fridge for up to three days. Reheat them in a preheated oven or toaster oven to maintain crispiness. For longer storage freeze after slight underbaking and reheat straight from the freezer to keep their texture perfect.

Ingredient Substitutions

If you do not have a food processor grate the potatoes using a box grater and follow the rest of the steps as written. Cheddar cheese can be swapped for mozzarella or omitted entirely if preferred. Parsley can be replaced with chives or omitted if you want to keep it simple.

Serving Suggestions

Serve your tater tots with classic ketchup or try dipping them in garlic aioli creamy honey mustard or fry sauce for a fun twist. They make a great side for burgers sandwiches or even a fun crunchy salad topper.

These baked tater tots are an easy crowd pleaser and crisp up beautifully when dried well. Try them for your next family night.

FAQs About This Recipe

→ Why soak the potatoes in cold water?

Soaking removes excess starch, preventing gummy texture and promoting a fluffy center in the baked tots.

→ Can tater tots be made without microwaving?

Yes, parboiling potatoes until tender before chopping works as an alternative to microwaving.

→ What role does cornstarch play in the mix?

Cornstarch absorbs moisture and helps the tots hold their shape while contributing to a crispy crust.

→ How can I shape the tots without sticking?

Dip your fingers in cold water before shaping to prevent the mixture from sticking.

→ Is freezing and reheating the tots possible?

Yes, freeze after slight underbaking and reheat in the oven until golden and crisp for best results.

→ Can cheese be added to the tot mixture?

Adding shredded cheddar mixes in moisture and enriches the flavor with a cheesy note.