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

FAQs

How do they get tater tots to stick together? ›

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.

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.

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.

Important: Once you put the tots in the oil don't move them around until they start to get golden brown. If they are jostled too much before they've had a chance to cook they will fall apart.

All-Purpose Flour.

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

I like to hang the basket with the food in it over the oil as the oil is heating. Then I give the basket a shake before it gets immersed. Wait a few seconds after you put the items in the oil and take a metal spoon and separate any that are stuck together. It's important to do this early in the frying process.

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.…

Restaurants Add Extra Seasoning And Spices

It's not just the salt that makes a big difference on tots, though. Restaurants also use an array of extra seasonings and spices for bigger, better, more noteworthy flavors in their tots.

From tater treats to imi-taters

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.

What country invented tater tots? ›

Here in the UK you won't find 'tater tots' in the supermarkets. However you will find hash browns which are basically tater tots formed into a larger, usually triangle shape.

To the surprise of absolutely no one, air fryer tater tots are even better than oven-baked. They're ready in way less time, are supremely crispy and delicious, and are by far the best way to mimic deep-fried restaurant tots at home.

Don't Use the Microwave!

Tater tots and French fries never taste the same when microwaved. It's where all of those legends about being unable to reheat potato products comes from. You're left with a mushy soggy mess, and no one likes that. That's because heating fried foods in the microwave is never a good idea.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Lower potato nuggets carefully into the hot oil in batches, about 5 to 10 at a time. Fry until golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.

Salt: Omit if the tots have salt added already. You can always salt them when they come out of the oven if needed. Cayenne: These have a mild amount of spice. Increase to ½-3/4 teaspoon to make them spicier.