Homemade Tater Tots

I’m trying to get into freezer cooking. After all, that was my main argument for the purchase of our fancy pants new stainless steel refrigerator. I heard Tater Tots freeze well. Hence, I made some.

To be honest, these turned out really well, but I’m not sure I will be making them again.

They were a huge pain in the rear. It took me over an hour to get two dozen to the par-done freezer-ready state. I was hoping 6 potatoes would yield about 3 times this many so that I could have a freezer batch or two for the future. For size reference, these are on a regular dinner plate. I’d say I made each one about double the size of your average Tater Tot. As it is, this batch will be eaten tonight with the BBQ ribs that have been simmering away in the crockpot all day & homemade Rice Krispie Treats, and probably some broccoli or something because, as you can tell, we’re obviously super healthy around here.

I Googled about a dozen Tater Tot recipes and took the tips and techniques from a lot of them to create this recipe. It’s most similar to this one from Food Network.

This is what I came up with right out of my regular ol’ pantry which does not stock fancy things like panko and coconut oil, which a lot of the other recipes called for:

• 6 russet potatoes, peeled & grated (that’s the biggest pain)
• 3 tablespoons of flour, plus extra for coating
• 1 egg
• salt
• pepper
• Old Bay seasoning

1. Peel and grate the potatoes. It will take you a hundred years and make a giant mess. It would be way easier to use leftover baked or mashed potatoes.

2. Drain the potatoes really well. I used a strainer and then drained them again on paper towels.

3. Add flour, egg, and seasoning to taste.

4. Shape into tater tots and coat with some additional flour, seasoned if you want

5. Fry in a pan of oil (I used vegetable oil)

6. When each side is golden brown, remove from oil and drain on paper towels.

7. Let cool and freeze. The inside will not be completely cooked unless you used pre-cooked potatoes of course.

(In all my Googling I learned that Ore Ida, the inventors of the actual Tater Tot, par-fry theirs, and then they are frozen to be reheated by the consumer. Several other websites said their homemade ones actually improved in texture in the freezer.)

8. Freeze to be eaten later.

9. To finish: Take directly from the freezer and bake at 425 until fork tender. (15-20 minutes, depending on your oven) Turn them after the first 8 or 9 minutes for even cooking. The time may need to be adjusted, depending upon how large or small you make them and whether or not you used pre-cooked potatoes.

If you’re looking for another potato side dish, you’ll love my healthier version of boardwalk fries! 

And an even healthier potato option, vegan and gluten-free sweet potato soup.