foods and cuisines

Tater tots | The perfect snack for any occasion

Tater tots

Tater tots are grated potatoes formed into small cylinders and deep-fried, often served as a side dish. The name “tater tot” is a registered trademark of the American frozen food company Ore-Ida, but is often used as a generic term. “Tater” is short for potato. Ore-Ida also market a coin-shaped version called “Crispy Crowns”.

How to Make the Best  Tater Tots

You Will Need

  • 2 tablespoons neutral flavored oil, like grapeseed or canola
  • 1 ½ pounds russet potatoes, peeled and cut into rough 1-inch chunks (2 medium-to-large potatoes)
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon onion powder
  • 1 tablespoon cornstarch
  • 1 ounce sharp white cheddar cheese, finely grated (about 1/3 cup)
  • 2 tablespoons finely minced parsley, optional
  • Fresh ground black pepper


  • Prepare Potatoes
  • Heat oven to 400° Fahrenheit — if you have a convection setting, use it. Line a baking sheet with a silicone baking mat or parchment paper and grease with half of the oil. If you have a nonstick baking sheet, you can use it without lining it first. The tater tots brown best on a silicone mat or unlined, nonstick baking sheet. They may stick to foil or regular baking sheets.
  • Place the potatoes in a bowl of cold water and agitate for 10 to 15 seconds. Drain in a colander for a minute or two.
  • Transfer half of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about twenty-five 1-second pulses. Transfer to a clean dish towel and repeat with the remaining potatoes.
  • Wrap the dish towel around the processed potatoes and squeeze well to remove as much liquid as possible. Discard the liquid and transfer the potatoes to a medium microwave-safe bowl.
  • Microwave for 1 minute, stir and then microwave for 30 seconds more.
  • Stir the potatoes — they might be a little sticky — then let them cool for 3 to 4 minutes.
  • Sprinkle the salt, onion powder, cornstarch, parsley, cheese, and a few grinds of black pepper over the potatoes. Gently mix in to combine. (The mixture will be sticky, a rubber spatula or fork work well).
  • Bake Tater Tots
  • Shape the mixture into cylinders about 3/4-inch wide and 1-inch long. Place shaped tater tots onto the oiled baking sheet. The mixture will be a bit sticky. Slightly damp hands can help.
  • Drizzle the tops of tater tots with the remaining oil, then bake until golden brown on the bottom, about 12 minutes.
  • Carefully flip each tater tot — using two forks helps to wiggle any tots that are more stuck than others — then bake until the second side is golden brown, another 12 to 15 minutes.

What are tater tots made out of?

What are tater tots? Made from grated potatoes, spiced and seasoned, then, deep-fried in oil to form the crispy crust. They are versatile as you can pair them with just about anything, and they are just good as a snack on their own.

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Why is it called tater?

“Tater” is short for potato. The name “Tater Tot” was created in the 1950s, and soon trademarked by a member of the Ore-Ida company’s research committee who used a thesaurus to come up with an alliterative name.

What country is tater tots from?

ONTARIO, Ore. (AP) — When brothers Golden and Francis Nephi “Neef” Grigg began renting a frozen foods plant in the tiny Idaho border town of Ontario, Oregon, in 1949, they were hoping to expand their existing frozen corn business to include potatoes.

What does a tater tot taste like?

The best tater tots are crispy on the outside, creamy on the inside, and actually taste like potato. We cooked up and tasted 11 different bags to find the best tots the frozen food aisle has to offer.

How do you eat tater tots?

  • Cheesy Bacon Tater Tot Pie.
  • Breakfast Burrito.
  • Tater Tot Pizza.
  • Tater Tot Casserole.
  • Tot Sandwich.
  • Totchos.
  • Tot Burgers

Is it OK to eat tater tots?

Crispy, salty, greasy tater tots may be a cafeteria favorite, but they aren’t necessarily healthy. Even if you bake them from frozen rather than frying them, they’ve already had a significant amount of fat added during processing.

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