How to make french fries at home without frying them. These homemade potatoes are baked, not fried, so they’re easy. Say goodbye to that store-bought bag! Skip to Homemade Tater Tots Recipe or read on to see how we make them!
These kid friendly baked little ones are so good. So good that even adults go crazy for it. The basic recipe is simple. Potatoes + salt + pepper + a pinch of cornstarch. Leave it at that and everyone will be happy, but we figured a few extras wouldn’t hurt. Then we add freshly chopped parsley and cheddar cheese! Hello Cheesy Baked Tots! Of course, you can pick them up and play around with other ingredients – bacon maybe?
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Bake delicious tater tots
These are really very simple. A microwave and food processor will speed up the whole process. So we do it.
We started with peeled red potatoes. After a thick cut, we dip them in cold water for 10-15 seconds. This removes some of the extra strength, meaning our little ones are a bit tougher in the middle and not rubbery. After the water, place the potatoes in a food processor and pulse about 20 times until they look like potato chips. Then we drain them, removing excess water as much as possible.
Microwave: Most homemade tater tot recipes call for the potatoes to be boiled or baked before being shaped. We weren’t in the extra time required so we used the microwave.
A microwave cooks chopped potatoes quickly. – only 2 minutes. After 2 minutes in the microwave the potatoes are cooked just enough to be tender but still have a bit of crunch, perfect for little kids!
It’s time for the rest of the ingredients. Salt, onion powder, pepper, cornstarch, parsley and cheese. Keep in mind that you may get off track here. Bacon, basil, something spicy – there are plenty of options. Mix everything gently – the potatoes can be a little sticky, so it’s best to leave them soft. A rubber spatula works just as well as a fork.
This recipe makes about 24 tater tots. You can see that we’ve put a lot of effort into bringing them into the classic Tater-Tot form. Having a bowl of cold water (or oil) nearby will help toddlers grow moldy. If it gets a little sticky, the water will prevent the potatoes from sticking to your hands. After a few tries, the form goes very quickly.
That is. After about 20 minutes in a hot oven, you’ll have crispy golden potatoes that can be devoured by anyone within 20 feet!
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Updated recipe originally posted March 2016. Since it was posted in 2016 we have changed the recipe for clarity. – Adam and Joanne
How to Make the Best Homemade Tater Tots
Skip buying that bag of store-bought tater tots and whip up this homemade tater tots recipe. To keep things simple and healthy, we bake the toddlers instead of frying them. A microwave and food processor make it easy to quickly prepare potatoes. Shaping the mixture is a bit tricky, but with a bowl of cold water by your side, you’ll get used to it quickly (see our recipe notes). These toddlers can be made ahead of time! Check out our tips below to find out how.
Makes about 6 servings or 24 tater tots
2 tablespoons unflavored oil, such as grapeseed or canola oil
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces (about 2 potatoes)
1 1/2 teaspoons kosher salt
1/2 teaspoon onion powder
1 tablespoon cornstarch
2 tablespoons finely chopped parsley, optional
1 ounce sharp white cheddar cheese, finely shredded (about 1/3 cup)
freshly ground black pepper
- Prepare potatoes
- Bake tater dumplings
Heat oven to 400 degrees F. Line a baking sheet with foil and grease with half the oil.
Place the potatoes in a bowl of cold water and stir for 10 to 15 seconds. drain.
Place half the potatoes in the bowl of a food processor and pulse until broken into 1/4 to 1/8 inch chunks, about 25 1-second pulses. Transfer to a clean kitchen towel and repeat with the remaining potatoes.
Wrap a kitchen towel around the processed potatoes and squeeze well to remove as much liquid as possible. Drain the liquid and place the potatoes in a medium microwave-safe bowl. Microwave 1 minute, stir, then microwave 1 more minute.
Stir the potatoes, they may be a little sticky, then let cool for 2 minutes. Sprinkle salt, onion powder, cornstarch, parsley, cheese, and a few black peppercorns over the potatoes. Mix gently to combine. (The mixture will be sticky, a rubber spatula or fork will do the trick.)
Shape potatoes into cylinders about 3/4 inch wide and 1 inch long. Arrange Tater Tots in the form on a greased baking sheet.
Drizzle tops of tater tots with remaining oil, then bake until golden brown on bottom, about 10 minutes. Gently flip each tater tot (use two forks to stir tots that stick to the foil more than others), then cook until second side is golden brown, another 10 minutes.
Advice from Adam and Joanne
- Potato Processing – Be careful not to over-process the potatoes or they will become rubbery. If there are any large chunks of potato left, remove them and cut into small pieces with a knife.
- Shapes: Keep a small container of water nearby. Wetting your fingers from time to time prevents the mass from sticking to your fingers and makes it easier to shape. Squeezing the potatoes into a tablespoon will help spread each potato dumpling.
- Make Ahead: To freeze bites, follow recipe until shaped, then continue baking. Instead of cooking until both sides are golden brown, lightly cook them. Transfer to a large plate in a single layer and place in the freezer for at least an hour. Transfer frozen toddlers to a freezer safe bag and store up to 3 months. To reheat, preheat the oven to 400 degrees F and bake until golden and piping hot.
- Microwave alternative: If you don’t have a microwave, simply cook the potatoes in a 400 degree F oven until tender (not mushy or mushy), then allow to cool. Une fois refroidi, achez-les en morceaux de 1 pouce, puis addez-les à un robot culinaire et mixez jusqu’à ce qu’ils soient decomposés en morceaux grossiers de 1/4 a 1/8 de pouce, environ huit impulsions d ‘one second. Proceed with our recipe as described.
- Food Processor Alternative – If you don’t have a food processor, simply use a grater to grate the potatoes and then continue with our recipe as directed. The texture will be slightly different in the toddlers, but they’ll still taste great!
- Nutritional Facts: The nutritional values given below are estimates. We use the USDA Supertracker Recipe Calculator to calculate approximate values.
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Nutritional value per serving: Part 4 small children / calories 152 / protein 3g / carbohydrates 21 grams / fiber 3g / total sugar 1g / total fat 6g / Saturated Fatty Acids 2 g / cholesterol 5mg
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Source : inspiredtaste.net