Description
These homemade tater tots are crispy on the outside and tender on the inside, made from freshly shredded russet potatoes seasoned with herbs and spices. Perfect as a savory snack or side dish, they are deep-fried to golden perfection and garnished with fresh parsley for a burst of flavor.
Ingredients
Potatoes and Seasonings
- 2 pounds russet potatoes (peeled)
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- Kosher salt and freshly ground black pepper (to taste)
For Frying
- 3 cups vegetable oil
Garnish
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Parboil Potatoes: Place the peeled potatoes in a Dutch oven and cover with cold salted water by about 1 inch. Bring the water to a boil, then reduce the heat and let it simmer, covered, for 6-7 minutes until the potatoes are parboiled but not fully cooked. Drain the potatoes well and allow them to cool.
- Shred and Drain Potatoes: Using a box grater, finely shred the cooled potatoes. Place the shredded potatoes into a clean dish towel or cheesecloth and squeeze out as much moisture as possible to ensure a dry mixture.
- Mix Ingredients: Transfer the dried shredded potatoes to a large bowl. Add the all-purpose flour, garlic powder, onion powder, dried oregano, dried dill, and season with kosher salt and freshly ground black pepper to taste. Stir until the mixture is workable but dry enough to hold shape. Form the potato mixture into small tot shapes.
- Heat Oil: Pour the vegetable oil into a large stockpot or Dutch oven and heat it over medium-high heat until the temperature reaches 360°F (182°C) on a deep-fry thermometer.
- Fry Tater Tots: Working in batches to avoid overcrowding, carefully add the formed tots into the hot oil. Fry each batch for about 3-4 minutes or until they turn evenly golden and crispy. Remove the tots with a slotted spoon and transfer them onto a paper towel-lined plate to drain excess oil.
- Serve: Serve the crispy homemade tater tots immediately, garnished with the chopped fresh parsley for a pop of color and fresh flavor.
Notes
- Make sure to drain and dry the shredded potatoes well to prevent soggy tots.
- The oil temperature is critical for crispy tots; use a deep-fry thermometer for accuracy.
- Do not overcrowd the frying pot as this lowers the oil temperature and results in greasy tots.
- Leftover tots can be reheated in the oven at 400°F for 10 minutes to restore crispiness.
- Feel free to customize seasoning according to taste, adding spices like smoked paprika or cayenne for extra heat.
