Crispy Tater Tots
Guys, stop what you’re doing and give these crispy tater tots a try! They are golden-brown and crispy on the outside with the creamiest potato center. Plus, they are perfect for a variety of occasions.
Enjoy these tots on their own as an appetizer with your favorite dipping sauce. I like using ketchup or marinara sauce. Or serve them alongside eggs for breakfast. No matter what, you’re entire family will love this recipe.
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Crispy Tater Tot Loaded Breakfast Bites
One of my favorite ways to enjoy these tater tots are my loaded breakfast bites. To build the bites, start by adding a piece of sliced egg to each of the tater tots. Next, add a piece of smoked salmon, a dollop of crème fraiche or sour cream and freshly chopped chives.
It’s truly the perfect breakfast bite and makes for the most beautiful presentation. Serve these breakfast bites at your next brunch or lunch gathering, and your guests will be blown away. Image below.
Tips and Tricks for Perfectly Crispy Tater Tots
Peel your potatoes and save the skins so you can make my Crispy Potato Skin Chips. Halve or quarter the potatoes into large but evenly sized pieces. Soak the pieces in a bowl of cold water for 10-15 minutes.
Add the potatoes to a pot and cover with 2 inches of water. Season the water with salt and bring the pot to a boil. Once the potatoes are fork tender about 15-20 minutes, drain the water and begin ricing the potatoes with a potato ricer. TRUST ME, the potato ricer makes the potatoes smooth and creamy. It’s essential.
Add the cornstarch, salt, and black pepper to the same bowl as the riced potatoes. Mix well using a spatula. Add a piece of parchment paper to an 8×8-inch baking dish. Add the potatoes to the dish and press them until they are flat and evenly spread. I used a separate piece of parchment to press the potatoes flat. Refrigerate for 10-15 minutes.
Carefully remove the potatoes by lifting them from the pan by holding the parchment paper below. Slice into squares. I was able to get 40 pieces that were roughly 1×1-inch in shape.
Heat a neutral oil like vegetable, canola, or grapeseed oil to 325-375 degrees. I used vegetable oil at 350 degrees. Use a spider strainer to carefully add 4-5 squares of potato to the hot oil at a time.
KEEP IN MIND, that once you add the potato square the oil will bubble up. So, MAKE SURE you’re using a pot that’s deep enough to prevent overflow.
Let the squares fry until they are golden brown and crispy. About 3-5 minutes. Also, make sure to occasionally stir them so both sides get crispy. Once they are golden brown, use the spider strainer to remove them from the oil.
Place them on a wire rack that’s sitting on top of a baking tray to catch any excess oil. Repeat for all tots. Sprinkle with Maldon sea salt while they are hot. Serve and enjoy.
Storage Tips and Tricks
Extra tots (what are those) can be stored in an airtight container in the refrigerator for three to four days. I like to add a piece of paper towel to the container to help absorb excess oil. However, this step is not necessary.
To reheat, preheat the oven to 350 degrees and place the tots on a baking tray. Heat for 15-20 minutes, flipping halfway. If you stored them with a piece of paper towel, lightly spray them with olive oil cooking spray before reheating.
However, for the best crispy texture, enjoy immediately. DO NOT reheat in the microwave. The tots will get rubbery and soggy.
Crispy Tater Tots
Ingredients
Ingredients Needed for Crispy Tater Tots
- 2 lbs. Yukon gold potatoes, about 6 medium potatoes
- ⅓ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Maldon sea salt, garnish
- vegetable oil , for deep frying, amount varies based on size of pot used.
Equipment
- 1 bowl
- 1 vegetable peeler
- 1 potato ricer
- 1 spatula
- parchment paper
- 1 8×8 baking dish
- 1 pot
- 1 spider strainer
Instructions
How to Make Crispy Tater Tots
- Peel your potatoes and halve or quarter them into large, but evenly sized pieces. Soak the pieces in a bowl of cold water for 10-15 minutes.
- Add the potatoes to a pot and cover with 2 inches of water. Season the water with salt and bring the pot to a boil. Once the potatoes are fork tender about 15-20 minutes, drain the water and begin ricing the potatoes with a potato ricer. TRUST ME, the potato ricer makes the potatoes smooth and creamy. It’s essential.
- Add the cornstarch, salt, and black pepper to the riced potatoes. Mix well using a spatula. Add a piece of parchment paper to an 8×8-inch baking dish. Add the potatoes to the dish and press them until they are flat and evenly spread. I used a separate piece of parchment to press the potatoes flat. Refrigerate for 10-15 minutes. Carefully remove the potatoes by lifting them from the pan by holding the parchment paper below the potatoes. Slice into squares. I was able to get 40 pieces that were roughly 1×1-inch in shape.
- Heat a neutral oil like vegetable, canola, or grapeseed oil to 325-375 degrees. I used vegetable oil at 350 degrees. Use a spider strainer to carefully add 4-5 potato squares to the hot oil at a time. KEEP IN MIND, that once you add the potato square the oil will bubble up. So, MAKE SURE you’re using a pot that’s deep enough to prevent overflow.
- Let the squares fry until they are golden brown and crispy. About 3-5 minutes. Also, make sure to stir them so both sides get crispy. Once they are golden brown, use the spider strainer to remove them from the oil. Place them on a wire rack that’s sitting on top of a baking tray to catch any excess oil. Repeat for all tots. Sprinkle with Maldon sea salt while they are hot. Serve and enjoy.
One Comment on “Crispy Tater Tots”
Okay I kinda cheated and used leftover mashed potatoes from a dinner earlier this week, but these still turned out incredible. I can’t wait to make them again from fresh potatoes. I think they would be fabulous with some cheddar and bacon pieces on top too!