My family couldn’t get enough of these! I printed out the recipe and put it in my cookbook). Prefer over frozen any time. These were not bad. We parboiled them at 11am and let them sit for a couple hours at room temp and that eliminated the need to squeeze out any liquid as they we dry by then, so kind of a nice do-ahead tip. Definitely a keeper. WOW !!!! I swear I could smell the tots frying as I 1)  is substitute 2-3 T. dried onion flakes (a component in another tater tot recipe) for the onion powder. } else { Tater tot was even my nickname as a little kid! Kosher salt and freshly ground black pepper, to taste, 2 tablespoons chopped fresh parsley leaves. He is allergic to wheat. Huge Asian/Thai food fan! I added flour and spices to my grated taters. I like ’em super crispy , but cooked all the way through. I want to try this recipe but did I mess up if I boiled potato till it’s completely cooked? Not sure why, has this happened to anyone else? And boy, it was certainly a life-changing experience. These are the best tots I’ve ever had, and that includes “housemade” restaurant tots! If you really feel the need to use oil, you can lightly spray before you place in the oven and turn about half way through baking. It is a wonderful side dish. I have a huge harvest of potatoes and wanted to cut down on time by doing the potatoes in the IP. Seasoned Tater-Tots Genius Kitchen. I can’t believe it. Also Thank you for your other suggestions. Unfortunately, I have not tried this on a BBQ so I cannot really say with certainty. I used 8 trays in total. All you need is a cheese grater to shred those parboiled potatoes. I just made this and they were delicious! and mixed them all up. Then there is no water to squeeze out. Many thanks. HOLY YUM!!! I recommend draining the potatoes completely as best as you can, removing as much water as possible. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes. the egg acts as a binder….not neccessary! Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. Very tasty. This will be the 4th recipe I’m using from your site. These tots are amazing!! Then tripled the flour and spices because of the 5 lbs. Of course. Overall turned out well still. Thank you so much for this recipe. Will any kind of potato work? Here’s my thoughts: Easy too. I am pretty sure unless they are hugs patties like Mickey Ds then you can put more in a pan. Have a great rest of your weekend. I’m a big time tater tot addict. 10 minutes, flip, 5 minutes more, and delicious! They were sticky to form, easier with a medium scooper (Pampered Chef). Will definitely be making again i.e. I’m glad you crossed this off your bucket list… my fam is going to enjoy these until the end of time!! Here is how you achieve that. I have tried to make homemade hash browns before and they turned out terribly. }. After trying this homemade version, I will never have to walk down the freezer aisle again because nothing ever tops the homemade version, and it’s even more true when it comes to a freezer version. We’ll see. I actually made a sauce with equal parts of ketchup and sour cream to dip them in. Buy it online: Lawry’s Seasoned Salt , $3 for 1 (16-ounce) bottle ( Note: Online shopping is always going to be a few more dollars. I also used fresh dill instead of the dried one. From what I can tell, forming the tots is the most time consuming part of this recipe. So to achieve the desired specific form of the said tots, I applied an aerosol cooking lubricant to resinous impregnated parchment (i.e. It’s an obsession. Yes, absolutely, but these are honestly best when fried! I feel that the video is not the best because deep fat frying in hot oil is a safety issue if there is spattering. I don’t know . I have a child on a gluten free diet. So I really don’t see why you couldn’t shape them in rounds, or disc shape. It had a nice crispy shell but the inside potato had leaked out. }); I finally give up and cooked them like potato pancakes. Grill and Smoker I make some very similar to this and shape them then place on parchment paper and bake at 400 degrees. Followed the recipe exactly, even weighing the potatoes. They came out more like mini potato patties than tots. Previous posts by other patrons of this website suggested using a piping bag to extrude the amalgamation. I love the recipe but I messed up and made the tots too big so it caused it not to cook as well so next time ill make them smaller. But after seeing an empty freezer sans tots, I finally bit the bullet and tried making it completely form scratch. When I was at a brewpub last week I saw tater tots on the menu and they seemed to be the only thing that was vegan but when I asked the waitress, she said they used egg. This recipe is a keeper. I tried to get as much moisture out as possible, but probably still had too much moisture as they were not quite done in the center after they were fried. Not sure what I did wrong, but mine fell apart in the oil. salt, Italian seasoning, chili powder, pepper, nonstick cooking spray and 3 more. No wait. There’s a lot of memories in those bags of potatoes. It produced a nice, fine shred. Have you tried to make these with sweet potatoes or a mix of sweet potato & russet? window.adthrive.cmd.push(function() { However, if you want to use gluten free flower, which you can, I do recommend using one. I don’t think I could live the rest of my life with tots. Then I let them cool completely. they wouldn’t really stay in balls well. I would put a cast iron skillet on the bbq with oil and fry them like that. Then shaped it and placed in the freezer for about 10 minutes before frying. That sounds delicious! I agree about the 5 or 6 at a time. Love your food! How many pieces does this recipe make? Super simple, but with so much flavor! document.head.appendChild(chicscript); I love the crisp golden surface of these I have made tater tots a couple of times, but that was with sweet potato, also works a treat Thanks for the recipe, and I hope you have a great Saturday! Not made these yet – they look delicious. And I would not feel like I wasted anything if I did like this…love it. Red potatoes are perfect for making tots, it turns out — not wet and I didn’t have to dry them at all. (I have a photo but can’t show it.) Nope. But unfortunately, without having tried this myself, I cannot answer with certainty. (Khabsa spagiti), Easiest Way to Make Perfect Roasted Ranch Potatoes, Easiest Way to Make Yummy Homestyle chicken, mashed potatoes, candied yams and veggies, How to Make Delicious Seared Strip w/ Creamy Cilantro Lime Sauce & Scalloped Potatoes, Easiest Way to Prepare Perfect Baked Piroshki Buns- Potato, Cabbage, & cheese . I recommend freezing them in a cooked state (once they’ve been cooled). Seasoned Tater Tots. Thank you so much for the recipe, it’s really amazing! Say goodbye to those frozen bags of tater tots. I do buy the best powdered I can afford, but it’s not always realistic to use fresh, depending on a ton of different factors including that you just ran out or as in this recipe, the moisture level wouldn’t support them keeping shape. Yum, crispy edges all over and no frying. I made these today and they were lovely. You can add more tots if your pan is large enough – you just don’t want the pan to be overcrowded. I just added the flour (I used almond flour) to equal the amount of powdered spices as well. The mixture should be workable but dry. They were delicious! Awesome Tater tots dear. Have made it from 3 pounds potatoes for the chicken stew today and now my husband, the four kids and nectar happy. i will try this at my home. So I peeled them brought them to a boil and timed them after the boiling point for 4 minutes. Looking forward to trying out more of your recipes. . bag of russet just screaming to be boiled. I have been since I was a kid and I remain so to this day. I am going to season more potato dishes with it. I liked the taste but thinking of maybe baking them next time. Thanks. Do they really need that much space? Got to Pin this one. I made these tots tonight and I have to say this recipe is perfect. I used the little scooper like in the video so it was perfect. Well, I have to say, I’ve been making seasoned tater tots for many, many years, and I sure would hate to mess with tradition. I made them baked. Just a thought. Glad I found your recipe Excellent When he took his first bite he just looked at me and couldn’t believe it. I made these on a whim tonight. Could these be done in the oven. bacon, frozen tater tots, green onions, cream cheese, sour cream and 6 more. Plain tater tots can get boring after a while. None of them were beautiful balls like in the photo. I hope it turns out! So please be careful swallowing tots. I made them for our Garage/Bake Sale tomorrow. My husband just harvested a ton of fresh red potatoes from the garden, so I thought I would try tots, anyway. I actually have not but it sounds amazing! He’ll have wedges tomorrow but I’ll definitely make a big batch for next week. You! I made half a recipe, which was plenty for the two of us, using the air fryer. So I decided to try and fry them to brown them. Save my name, email, and website in this browser for the next time I comment. They were mushy and didn’t taste very good. The baked ones didn’t brown at all, even after 20 minutes and a temperature increase.