Homemade Potater Tots Recipe - Allrecipes.com
Homemade Potater Tots Recipe

Homemade Potater Tots

Recipe by  

"Yummy, easy to make tots that are even better than store-bought!"

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Ingredients Edit and Save

Original recipe makes 15 pieces Change Servings
  • PREP

    10 mins
  • COOK

    12 mins

    1 hr 22 mins


  1. Place the potatoes in a saucepan of water to cover, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, and peel the cooked potatoes while still hot.
  2. Line a baking sheet with parchment paper and set aside.
  3. Shred the potatoes with a box grater, and place the shredded potatoes in a bowl. Lightly mix in the chives, salt, and white pepper. Spoon the potato mixture into a piping bag with a 1/2-inch round tip.
  4. Pipe the potato mixture onto the parchment paper in a long, 1/2-inch wide rope. Place the baking sheet into the refrigerator until the potato mixture has cooled and set, about 1 hour. Cut the potato strip into 1-inch lengths.
  5. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, deep-fry the potato pieces until crisp and golden brown.
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Reviews More Reviews

Jun 25, 2009

I just had to try these! We were so pleased. They were delicious. I did make 2 alterations. 1) I grated about 1 ounce of cheddar cheese and added to the mix. 2) After frying the first batch, I decided to toss the tots into a small container of flour and lightly dust them before frying. This kept them from "splintering" and leaving lots of crispies in the oil. Next time I make them I will add only 1 tsp. of salt. They were just a little salty and I like salty things! Also, I don't have a piping bag and a baggie didn't work for this so I simply rolled a handful into "large cigars" before chilling, then slicing. Mmm, anyway, they were very tasty and I will make again.

Jun 16, 2010

I was so happy to find this recipe after my son requested tater tots with supper. These were great. After making the potato mixture I seasoned with half the salt, tasted, and it was perfect. I also tripled the recipe. I didn't have a piping bag so I just rolled them into fat cigars. Rather than chilling them in the refrigerator I put them in the freezer, got them nice and firm and didn't have much of a problem with them falling apart. I fried them in batches and kept them in the freezer until each batch was ready for frying.


5 Ratings

Jun 30, 2009

Fried as directed by the recipe they fall apart. I tried dredging in flour and frying with the same result. I baked the remainder in the oven and they were nothing but mush. Very hard to pick up but the flavor was excellent. I am going to try these again soon with some modification and update my review.

Nov 02, 2011

extremely salty! Will not try this again!


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 1558 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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