Homemade Tater Tots

Recipe View Boil the Potatoes: Place peeled potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer until fork-tender, approximately 10 minutes. Drain well and allow to cool slightly until you can handle them comfortably, about 10-15 minutes.

Recipe View Shred and Combine: Using a box grater, shred the cooled potatoes. Gently squeeze out any excess moisture. Transfer the shredded potatoes to a large mixing bowl. Add the chopped parsley, flour, salt, seasoned pepper, and onion powder. Mix gently until just combined; avoid overmixing.

Recipe View Shape the Tots: Take small portions of the potato mixture and shape them into 1-inch long tater tot shapes. Ensure they are compact but not too tightly packed.

Recipe View Heat the Oil: In a deep fryer or a large, heavy-bottomed saucepan, heat the peanut oil (or vegetable oil) to 350°F (175°C). Use a thermometer to monitor the temperature for best results.

Recipe View Fry to Golden Perfection: Carefully lower the tater tots into the hot oil in batches of 5-10, ensuring not to overcrowd the fryer. Fry for 3-4 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Repeat until all tater tots are fried.

Recipe View Serve Immediately: Season with a touch of extra salt, if desired, and serve hot. Pair with your favorite dipping sauce, such as ketchup, remoulade, or a spicy aioli.