Crispy Golden Tater Tots

These crispy golden tater tots offer a perfect homemade snack or side dish that skips frying but still delivers on crunch and flavor. Using simple pantry staples like russet potatoes and cornstarch they come together quickly with some basic equipment and careful prep to create a comforting classic with a slight cheesy twist if you choose. Baking instead of frying makes this a lighter yet satisfying option for family snacks or casual meals.

I first made these when my kids were starving after a weekend game and they literally vanished in minutes asking when I would make them again. It’s become a reliable favorite that tastes better than store-bought and feels more special because you made it yourself.

Ingredients

• Russet potatoes: chosen for their high starch content and ability to crisp up nicely
• Cornstarch: to absorb moisture and help the tots hold their shape as they bake
• Light flavored oil: like avocado or vegetable oil for roasting without overpowering
• Fine sea salt: essential for bringing out the natural flavor of the potatoes
• Onion powder: adds subtle savory depth to complement the mild potato taste
• Fresh ground black pepper: provides gentle warmth and brightness
• Finely grated cheddar cheese: optional but adds rich melty flavor and extra moisture
• Fresh parsley: minced optionally for a bright herbaceous note and pretty color

Instructions

Prep the Oven and Tools:

Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celsius. If your oven has a convection setting use it for extra crispiness. Line a baking sheet with foil parchment paper or a silicone mat and drizzle about one tablespoon of oil to prevent sticking. Have a large bowl of cold water ready for soaking the potatoes.

Soak the Potatoes:

Peel the russet potatoes and cut into chunks about one inch square. Place them immediately in the cold water and move them gently for about 15 seconds. This brief soak rinses off excess starch which helps keep the tots from becoming gummy. Drain the water after one minute.

Chop Potatoes into Small Bits:

Put the soaked potato chunks into a food processor and pulse until broken into small pieces but not completely pureed to maintain texture. Remove any large pieces and chop by hand if needed. Transfer the chopped potatoes onto a clean kitchen towel.

Remove Excess Moisture:

Wrap the towel tightly around the potatoes and press firmly to squeeze out as much moisture as possible. This is a crucial step for achieving that crispy exterior and avoiding sogginess. Discard any liquid squeezed out.

Partially Cook the Potatoes:

Place the soggy potato bits in a microwave safe bowl and heat for one minute. Stir and microwave for an additional thirty seconds. This softens them just enough to shape but keeps the firm texture needed for the final bake. Let cool for several minutes.

Season the Potato Mix:

Add salt onion powder cornstarch black pepper cheddar cheese and parsley to the cooled potato bits. Gently fold to combine everything evenly without mashing the potatoes. The mixture will feel sticky which helps the tots hold their shape.

Shape the Tater Tots:

Keep a small bowl of cold water nearby and dip your fingers in it before shaping the tots into small cylinders roughly three quarters of an inch wide and one inch long. Place the formed tots spaced out on the prepared baking sheet.

Bake Until Golden:

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

I always look forward to adding sharp cheddar and fresh parsley because it transforms simple tots into something extra special. One memorable family night the kids insisted on finishing the entire batch before dinner which reminded me how simple care with ingredients creates true comfort food.

Storage Tips

Leftover tater tots store well in the fridge for up to three days once fully cooled. Reheat them in a preheated oven or toaster oven to bring back the crispiness. For longer storage freeze the tots after underbaking slightly then bake them straight from frozen to maintain perfect texture.

Ingredient Substitutions

If you do not have a food processor grate the potatoes with a box grater and continue with the rest of the recipe as normal. Cheddar cheese can be replaced by mozzarella or left out entirely if you prefer a dairy free option. Fresh parsley may be swapped with chives or omitted completely.

Serving Suggestions

Serve these tots with classic ketchup or try them with garlic aioli creamy honey mustard or a tangy fry sauce for variety. They also make a delicious crispy side for burgers sandwiches or as a crunchy topping on salads.

These homemade tater tots are an easy crowd pleasing snack that rewards a little prep with big crunch. Make an extra batch and freeze underbaked tots for quick reheating later.

Common Recipe Questions

→ Why soak the potatoes in cold water?

Soaking removes excess starch to prevent a gummy texture and helps create a light, fluffy center with a crispy crust.

→ Can I prepare these without a microwave?

Yes, parboiling the potatoes until just tender works well as an alternative to microwaving before shaping.

→ What is the purpose of cornstarch in the mixture?

Cornstarch absorbs moisture and helps the tots hold together while contributing to a crisp, golden finish.

→ How do I prevent the mixture from sticking when shaping tots?

Keep a bowl of cold water nearby and wet your fingers before shaping to make it easier and avoid sticking.

→ Can these tots be frozen and reheated later?

Yes, slightly underbake them before freezing and reheat in the oven to restore their crispness.

→ Is it possible to add cheese to the tots?

Absolutely, stirring in shredded cheddar adds a rich flavor and moist texture to the tots.