Crispy Golden Tater Tots (Printer-Friendly)

Crispy, golden baked tater tots offer a tender bite and crunchy texture using potatoes and minimal ingredients.

# What You’ll Need:

→ Potato Base

01 - 3 medium russet potatoes (about 1.5 pounds), peeled and cut into 1-inch chunks
02 - 1 tablespoon cornstarch

→ Seasonings

03 - 1 teaspoon fine sea salt
04 - 1/2 teaspoon onion powder
05 - 1/4 teaspoon freshly ground black pepper

→ Add-ins (optional)

06 - 1/4 cup finely grated cheddar cheese
07 - 1 tablespoon fresh parsley, minced

→ For Baking

08 - 2 tablespoons light-flavored oil (avocado or vegetable), divided

# Steps to Make This:

01 - Preheat oven to 400°F (204°C) using convection if available. Line a baking sheet with foil, parchment paper, or a silicone mat. Drizzle 1 tablespoon of oil to prevent sticking. Fill a large bowl with cold water for soaking.
02 - Place peeled and chunked potatoes into cold water. Swish gently for 15 seconds, then soak for 1 minute to remove excess starch. Drain thoroughly.
03 - Pulse potato chunks in a food processor until chopped into small pieces, avoiding pureeing. Remove any large pieces and chop by hand. Transfer to a clean kitchen towel.
04 - Wrap potatoes in the towel and squeeze firmly to extract as much water as possible. Discard the liquid to ensure crispy texture.
05 - Microwave the potatoes for 1 minute, stir, then microwave an additional 30 seconds. Allow to cool for several minutes.
06 - Add salt, onion powder, cornstarch, black pepper, cheddar cheese, and parsley if using to the potato mixture. Gently fold ingredients together using a rubber spatula or fork without mashing.
07 - Wet fingers with cold water and form mixture into cylinders approximately 3/4 inch wide and 1 inch long. Space them evenly on the oiled baking sheet.
08 - Drizzle remaining 1 tablespoon oil over the tots. Bake for 12 minutes until bottoms are golden brown, then carefully flip using two forks and bake an additional 12–15 minutes until both sides are golden and crisp.

# Additional Notes:

01 - Squeezing moisture from the potatoes thoroughly is essential for a crispy texture.
02 - Underbaking slightly before freezing helps preserve crispness when reheated.
03 - Using cold water during soaking prevents gummy tots by removing excess starch.

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