How to make Homemade Tater Tots Recipe | Life's Ambrosia (2024)

FAQs

How do I get the crispiest tater tots? ›

A slightly longer cook time makes the most delicious difference in both the taste and texture of tater tots. A longer cook time will cause the tots to shrink and dry out a little, which makes them even crispier all around on the outside with a potato-y center that's more dense and creamy.

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.

We know that what keeps the Tater Tots stuck together is a combination of two pretty sticky things: moist starches and proteins. The more they come in contact with each other, the stickier they become, and the tighter/gummier the Tater Tots will be.

Once the potatoes are properly mixed with the binders and seasonings, they are formed into the iconic cylindrical or barrel-shaped tater tots using specially designed machines. These machines shape the mixture into regular-sized tots through a process called extrusion.

You want them crispy, tater tots need to be cooked at a high temperature for this to happen. 375-400F is great, I find 375F the sweet spot to get them crispy but to also cook the inside before the outside burns.

Tater Tots were born. In 1953, no one at the Griggs' family potato plant in Northern Oregon planned to make anything other than frozen corn and french fries. These were the money makers, the big winners of the frozen food aisle; after all, this was the 1950s.

From tater treats to imi-taters

Tater tots were invented by F. Nephi Grigg of Ore-Ida in 1953 as a way to use excess potato shavings that came from making frozen french fries. Originally, the shavings were sold as livestock feed. The term “tater tot” is a proprietary name owned by Ore-Ida.

All-Purpose Flour.

Helps bind the potatoes, so the tater tots hold their shape and don't fall apart after baking.

Tater tots are a delicious, tasty side dish that both kids and adults love. This easy homemade tater tots recipe is a million times more flavorful than the frozen ones, and can even be made so they're gluten-free.

Traditional tater tots are often considered a less healthy option due to their high-fat content from deep-frying and added preservatives. However, you can make healthier versions by baking or air-frying them with minimal oil.

Why do tater tots taste different than French fries? ›

You might think tater tots would taste like fries, but fries are just chunks of potatoes that are fried. Tots are potatoes chopped up into tiny bits, then mixed with seasonings and binder (corn flour, I think), so they taste slightly different, as well as having a different consistency.…

INGREDIENTS: Tater Tots (Potatoes, Vegetable Oil (Soybean, Canola, Cottonseed, and/or Sunflower), Contains less than 2% of Dextrose, Salt, Disodium Dihydrogen Pyrophosphate (to maintain natural color).)

There are a few ways to tell if your tater tots have gone bad. Their appearance may change, with signs of freezer burn including white or grayish-brown spots, and the texture can become dry and tough. The tots might also emit an off or sour smell.

Brush/mist each tot with olive oil, be generous. Transfer to the oven and bake 10-12 minutes, slide a spatula underneath the tots, then flip and bake 10 more minutes. Flip once to the uncooked side, bake 10-12 minutes, until golden and crisp.

Heat some oil in a non-stick skillet over medium heat. Place the frozen tots in the pan, making sure they have enough space between them. Cook them for about 10-15 minutes, flipping occasionally, until they are golden brown and crispy.

The best way to cook tater tots is to submerge them in 350 degree cooking oil until they are golden brown and crispy, drain and apply salt. Any other method is a waste of tots.