Sides / Potatoes & sweet potatoes
Baked Tater Tots
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Parboil the potatoes whole and let them cool all the way. Warm ones turn to paste, as we learned one Friday night. Grate, press into tots, and bake on a hot oiled sheet until crunchy outside and fluffy inside.
The short version
Boil whole russets for 8 minutes, cool them, grate, toss with flour, salt and a little oil, and press into tot shapes. Bake at 425°F on a preheated oiled sheet, flipping once, about 35 minutes. Don't skip the cooling; warm potatoes turn to paste.
What makes ours better
why ours wins the argument at dinner
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Parboil the potatoes whole, then grate. Eight minutes in boiling water cooks the outside just enough to keep the shreds fluffy and holds the center firm. There is no soaking, no squeezing, and the potatoes don't turn gray.
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Cool them completely before grating. Chilled potato starch sets, so the shreds cling to each other instead of smearing. Thirty minutes on the counter, or ten in the fridge, makes the tots hold their shape.
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Bake on a hot, oiled sheet. The tots hit sizzling oil the moment they land, so the bottoms fry-crisp while the oven browns the rest. It is the closest you get to a fryer without one.
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Add a spoon of flour. Just enough to bind the loose shreds. Any more and they turn bready.
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Parboil the potatoes
Put the whole peeled potatoes in a pot and cover them with 1 inch of cold water. Bring to a boil, then boil for 8 minutes. A knife should slide in about ½ inch and meet firm resistance in the middle.
Cook them longer and the centers fall apart when you grate them.
About 8 min. Cook mode has a timer for this step.
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Cool them completely
Drain the potatoes and let them stand on a plate until cool to the touch, about 30 minutes, or 10 minutes in the fridge. Heat the oven to 425°F with a rimmed baking sheet on the middle rack.
Grating warm potatoes gives you mush instead of shreds.
About 30 min. Cook mode has a timer for this step.
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Grate and season
Grate the potatoes on the large holes of a box grater into a bowl. Sprinkle the flour, salt, garlic powder, pepper and 1 tablespoon of the oil over the shreds, then toss gently with your fingers until the shreds look evenly coated.
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Shape the tots
Pinch off a heaping tablespoon of the mixture. Squeeze it into a rounded cylinder about 1½ inches long and 1 inch wide. It will feel loose, but it holds once you press firmly. Make them all before the oven comes back to temperature.
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Oil the hot sheet
Carefully pull the hot sheet from the oven and pour the remaining 2 tablespoons of oil onto it, tilting to coat. Set the tots on it with a little space between each. They should sizzle as they land.
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Bake and flip
Bake for 18 minutes, until the bottoms are deep golden and release from the pan. Turn the tots with a thin spatula and bake 12 to 15 minutes more, until crisp and browned all over.
If a tot sticks, give it another minute. It releases when the crust forms.
About 18 min. Cook mode has a timer for this step.
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Salt and serve
Move the tots to a plate, sprinkle with a pinch of flaky or kosher salt while they're hot, and serve within a few minutes, while they're crunchy.
Good to know
the stuff I’d tell you over the phone
- Russets are the right potato. Their dry, starchy flesh gives the fluffy middle; waxy potatoes stay dense and the tots fall apart.
- To fry instead, heat 1½ inches of neutral oil to 375°F and fry in small batches for 3 to 4 minutes until golden. Skip the oil on the pan.
- Shape the tots up to 1 day ahead. Cover the tray and refrigerate, then bake straight from the fridge, adding 3 to 5 minutes.
- Stir 1/2 cup finely grated sharp cheddar into the shreds for cheesy tots,.
- Storage. Refrigerate cooked tots up to 3 days. Freeze raw shaped tots on a sheet, then bag them for 3 months, and bake from frozen at 425°F for 35 to 40 minutes. Reheat leftovers on a sheet pan at 425°F for 8 minutes, never in the microwave.
Questions, answered
asked and answered at the kitchen counter
Why are my tater tots falling apart?
Usually the potatoes were too soft or too warm when grated. Boil them for only 8 minutes, cool them fully, and press each tot firmly into shape. The tablespoon of flour is the backup binder.
Can I make tater tots in an air fryer?
Yes. Spray or brush the tots with oil and air fry at 400°F for 14 to 16 minutes, shaking the basket halfway, until crisp and golden. Cook in a single layer.
Can I make tater tots ahead?
Yes. Shape them and refrigerate for up to a day, or freeze them raw on a sheet pan and bag them. Bake from frozen without thawing, adding about 5 to 10 minutes.
Do I have to peel the potatoes?
No. The skins are fine if you scrub the potatoes well, but the tots will be a little less uniform and a bit more rustic.
Can I use Yukon Gold potatoes?
You can, but the tots will be creamier and a bit less crisp. Russets give the classic fluffy inside and crunchy outside.
What do I serve with tater tots?
Ketchup is the classic. Try them with sour cream and chives, ranch, or a fried egg on top for a quick breakfast.
From the table
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Published October 29, 2026.