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Tater tots, those irresistible little bites of crispy potato goodness, have earned their place as a beloved snack and side dish in homes and restaurants alike. Originating in the United States, these delightful morsels are often associated with childhood memories of school lunches and backyard barbecues. Whether enjoyed as a snack, a side dish, or a fun addition to any meal, tater tots bring a nostalgic charm that few foods can match.

The Best Homemade Tater Tots – Crispy & Golden!

Discover the joy of making homemade tater tots with this easy-to-follow recipe. Enjoy the crispy, golden exterior and fluffy interior that store-bought versions can't match. Using russet potatoes, your favorite spices, and a simple binding mixture of egg and flour, you can customize flavors to delight your palate. Perfect for snacks, sides, or parties, these tater tots will have everyone asking for seconds. Elevate your comfort food game today!
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Ingredients
  

2 pounds russet potatoes

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon paprika

1/2 cup all-purpose flour

1 large egg, beaten

Oil for frying (vegetable or canola)

Optional: Chives or parsley for garnish

Instructions
 

Prepare the Potatoes: Start by washing the russet potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 15-20 minutes until the potatoes are fork-tender but not falling apart.

    Cool and Grate: Drain the potatoes and let them cool for a few minutes until you can handle them. Using a box grater, shred the potatoes into a large mixing bowl. Alternatively, you can use a food processor with a grating attachment for a quicker method.

      Season and Mix: Add salt, black pepper, garlic powder, onion powder, and paprika into the grated potatoes. Mix thoroughly to ensure that all the potatoes are evenly coated with the spices.

        Bind the Mixture: Stir in the all-purpose flour and the beaten egg, mixing until everything is combined. The egg serves to bind the potato mixture and help maintain its shape during frying.

          Shape the Tater Tots: With clean hands, take small portions of the potato mixture and roll them into little logs or balls, about 1 inch long. Set them on a baking tray lined with parchment paper. Ensure they are evenly spaced to prevent sticking.

            Heat the Oil: In a deep skillet or a pot, pour enough oil to submerge the tater tots (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping one tater tot in; it should sizzle immediately upon contact.

              Fry the Tater Tots: Carefully place a few tater tots into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

                Drain and Serve: Remove the cooked tater tots from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining tater tots.

                  Garnish (optional): If desired, sprinkle with chopped chives or parsley for a pop of color. Serve hot with your favorite dips – ketchup, ranch dressing, or even a cheesy dip.

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4-6 servings