Homemade Tater Tots
Crispy on the outside, soft on the inside — these homemade tater tots are made with just 7 simple ingredients and ready in under 30 minutes. Air fryer or oven, both methods deliver golden perfection.
Ingredients
- 4 medium potatoes Russet, Yukon Gold, or King Edward recommended
- 1/2 tbsp corn starch or potato starch, arrowroot flour, or all-purpose flour
- 1/2 tsp garlic powder or fresh minced garlic
- 1/2 tsp onion powder or 1 tsp grated fresh onion, squeezed dry
- 1/2 tsp fine table salt reduce if watching sodium intake
- 1/8 tsp fine ground black pepper double for a bolder kick
- 2 tsp vegetable oil any neutral oil works; avoid olive oil
Instructions
- Place whole potatoes in a pot and cover completely with cold water. Bring to a boil over high heat and cook for 8 minutes. Drain and set aside to cool for at least 15 minutes. Do not skip the cooling step — hot potatoes will turn gummy when grated.
- Once cooled, grate the potatoes using the large holes of a box grater into a clean bowl. The skin will peel away naturally as you grate — no need to peel beforehand.
- In a small bowl, combine the corn starch, garlic powder, onion powder, salt, and black pepper. Stir to mix evenly, then pour over the grated potatoes.
- Use your hands to knead the mixture for a full minute, similar to kneading bread dough. The mixture is ready when it holds together and stops crumbling.
- Divide the mixture into approximately 25 equal portions. Squeeze each portion firmly in your palm, then roll between both hands into a cylinder shape. If the dough sticks to your fingers, dip them in cold water as needed.
- Place all shaped tots in a large bowl. Drizzle 2 teaspoons of vegetable oil over them and toss gently until each tot is lightly and evenly coated.
- Air Fryer Method: Preheat air fryer to 400°F (200°C). Arrange tots in a single layer in the basket — do not overlap. Cook for 15 minutes, shaking the basket gently at the 5-minute and 10-minute marks for even browning. Serve immediately.
- Oven Method: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Arrange tots in a single layer with space between each. Bake for 10 minutes, flip carefully with tongs or a spatula, then bake for another 10 minutes until golden and crispy. Rest on a paper towel-lined plate for 1 minute before serving.
Notes
Always cool potatoes fully before grating — warm potatoes turn mushy and won't hold shape. Knead the full minute; don't rush. Keep tots uniform in size for even cooking. To reheat leftovers, melt a small pat of butter in a pan and toss tots for 3–4 minutes — the crunch comes back completely. To freeze: par-bake 6–8 minutes per side, cool fully, freeze on a tray, then transfer to freezer bags. Good for up to 3 months. Cook from frozen — no thawing needed, just add 2–3 extra minutes.