The Test Kitchen
Homemade Tater Tots
4 servings
servings30 minutes
active time1 hour 5 minutes
total timeIngredients
2 pounds russet potatoes, peeled and cut into rough 1-inch chunks
2 quarts peanut, vegetable, or canola oil
2 teaspoons kosher salt
1 tablesoon cornstarch or potato starch
1/2 teaspoon granulated sugar
Freshly ground black pepper
Directions
Place potatoes in a bowl of cold water and agitate for 10 seconds. Transfer to a fine-mesh strainer and allow to drain for 5 minutes. Meanwhile, heat oil in large wok or Dutch oven over high heat to 350°F (177°C). Fry potatoes, stirring them with a wire spider until light golden brown and tender, 6 to 8 minutes, adjusting flame to maintain oil temperature. Transfer to a paper towel-lined bowl and allow to cool for 10 minutes. Reduce heat to low.
Transfer 1/4 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4- to-1/8 inch pieces, about 8 one-second pulses. Transfer to a mixing bowl and repeat with the remaining potatoes, working in 3 more batches.
Add salt, starch, sugar, black pepper to taste, and any flavorings if desired. Gently mix with your hands to combine. Shape into cylinders about 3/4-inch wide and 1-inch long.
Reheat oil to 350°F and add Tater Tots. Allow to fry for 1 minute, then gently agitate with a metal spider to separate them. Continue to cook, adjusting flame to maintain heat, until golden brown and crisp, about 4 minutes longer. Transfer to a paper towel-lined plate to drain. Season immediately with salt. Serve hot.
Nutrition
Serving Size
Serves at least 4
Calories
393 kcal
Total Fat
18 g
Saturated Fat
1 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
0 mg
Sodium
663 mg
Total Carbohydrate
52 g
Dietary Fiber
5 g
Total Sugars
3 g
Protein
6 g
4 servings
servings30 minutes
active time1 hour 5 minutes
total time