Great Tater Rounds

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"Great tater tots without slaving in the kitchen."
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30 m servings 479 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place potato cubes into a food processor, and process until the potatoes are finely shredded, and some of the starch has been incorporated. Sprinkle with salt, and form the potato mixture into balls the size of a quarter. The starch will hold them together.
  2. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Drop the balls carefully into the hot oil, and cook until golden brown. Remove from deep-fryer to drain on paper towels.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.



I added garlic salt and black pepper to this and was pretty good, but the store bought is much crispier and certainly less time consuming.

Maybe I didn't shred them finely enough but they didn't stick together even a little. We ended up making hash browns because we had to use the shredded potato for something but I won't try this...

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