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a plate of homemade tater tots with ketchup and a little hand grabbing one.
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5 from 8 votes

Tater Tots from Scratch

A favorite frozen potato treat made at home!
Course Appetizer
Cuisine American
Diet Diabetic, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 5 tots
Calories 473kcal
Author Tracy



  • 2 lbs russet potatoes peeled
  • 1/2 cup flour
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon fresh ground pepper
  • Vegetable or Canola Oil for frying


  • Bring a large pot of water to a boil and add peeled potatoes. Parboil for 6 minutes. Remove and let cool, completely.
  • Fill a small sauce pan with oil halfway. Heat oil on medium to 375°.
  • Once potatoes are cooled, use a box grater (with the large size) to grate potatoes into a large bowl.
  • With paper towels, gently press down on potatoes to squeeze out excess moisture. You can also use a cheese cloth for this.
  • Add flour and other spices to bowl and mix until everything is evenly incorporated.
  • Use your hands to form potatoes into 3-4 inch small tot shapes and line on a plate or baking sheet.
  • Once the oil has reached about 375° Fry in oil until crispy and then drain on papertowel lined plate.
  • Cool on a paper towel lined plate and serve with your favorite condiment!


Store and Freeze
Let cool and store in the fridge for up to a couple of days. Reheat in the oven at 400 degrees for 5-10 minutes to crisp up.  
Store in the freezer by adding tots to an air-tight container once completely cooled.  Add to the freezer and freeze for up to one month.
Reheat from frozen by adding to 400-degree oven for 15 minutes until crispy.


Calories: 473kcal | Carbohydrates: 36g | Protein: 4g | Fat: 37g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 590mg | Potassium: 655mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 2mg