In this video, Nicole shows you how to make homemade tater tots! This stovetop recipe uses boiled and grated russet potatoes to make a batch of flavorful and fluffy tots that'll beat the taste of the frozen ones. After grating and tossing with flour, salt, parsley, pepper, and onion powder, roll the gratings into the shape of tater tots. Once rolled, fry the bite-sized snacks in peanut oil until they’re golden brown.
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00:00 Tater tots, I've never made 'em
00:02 because it just always seems easier to buy them.
00:04 I can already tell you the benefit here
00:06 is that you can make a lot for not a lot of money.
00:08 The recipe just calls for two large
00:11 or maybe three smaller russet potatoes.
00:14 Start by peeling those and bringing 'em to a boil.
00:16 Besides price, another benefit to making your own
00:19 is that they're gonna be available.
00:20 Tater tots aren't easy to find ever since the pandemic.
00:22 And my store only lets you buy one bag at a time.
00:25 That's not enough.
00:28 And just plop 'em into some water and bring 'em to a boil.
00:31 I just boiled these for just about 10 minutes.
00:33 You're just trying to kinda cook that potato through.
00:35 We're not looking to cook them as much as mashed potatoes
00:38 or you won't be able to shred 'em.
00:39 So I'm gonna let these cool slightly
00:41 for about five to 10 minutes.
00:42 Cool enough to handle, use a box grater and grate away.
00:46 Never met a potato I didn't like.
00:48 This is why I can never be on a low-carb diet.
00:50 You wanna spread this out
00:51 and let any excess moisture evaporate out.
00:54 That's the hardest part and you saw how easy it was.
00:57 And I imagine you could do that step in the microwave.
00:59 Once all the moisture has evaporated out,
01:01 we're gonna add this to a bowl and stir in a few more things.
01:05 All right, I'm gonna go in with a little bit of flour.
01:07 That's gonna absorb any remaining moisture.
01:09 So of course you need a little salt, some fresh parsley.
01:13 And then this is seasoned pepper.
01:15 You could use also like a grill seasoning.
01:17 And now in with a little onion powder.
01:19 There'll be a lot of flavor in these tots.
01:23 And now we're gonna form our tots.
01:25 Everyone knows what a tater tot looks like.
01:28 And I'll give you a little demo.
01:29 Kinda squeeze it together so it sticks.
01:32 The potato is starchy so that's gonna happen naturally.
01:35 And then form it into the tot shape.
01:37 Great little task to invite the kids
01:39 into the kitchen to help with.
01:41 Tots are ready for their bath.
01:43 All right, I have got some peanut oil
01:47 that is heated up to 350 degrees.
01:50 This is a great time if you have a spider
01:52 or a slotted spoon or something like that.
01:54 That'll help you lower your tater tots
01:56 into the oil carefully without trying to plop 'em in
01:59 so they don't splatter on you.
02:01 And then you're just gonna work in batches
02:02 because these are only gonna take
02:03 about three minutes to cook.
02:05 Don't let me down, tater tots.
02:09 You've gotta be better than the frozen ones.
02:12 Oh yeah, those look delicious.
02:16 Gonna drain these on paper towel
02:17 and sprinkle 'em with a little salt.
02:19 You can see the crunch on these tater tots.
02:24 Mm, I'm impressed.
02:27 One of these things is not like the other.
02:30 Sluffy and flavorful on the inside.
02:35 No crunch and boring on the inside.
02:38 I mean, I used to like these guys.
02:41 Not anymore.
02:42 When I was taking the time to roll these little tots,
02:44 I was scared it wasn't gonna be worth it.
02:46 But 100% worth the effort.
02:48 These are dangerous.
02:52 Hot potato, hot potato.
02:54 Hot potato, hot potato.
02:56 (upbeat music)