September 21, 2023


Cooking Is My World

How to Make the Best Homemade Tater Tots

homemade tater tots

How to make tater tots at home without frying. These homemade tater tots are baked, not fried, which means they are easy. So say goodbye to that store-bought bag! Jump to the Homemade Baked Tater Tots Recipe

homemade tater tots

These kid-friendly baked tots are so good. They are so good that adults go crazy for them, too. The base recipe is simple. Potatoes + salt + pepper + a touch of cornstarch. You could leave it at that, and everyone will be happy, but we thought a couple of extras wouldn’t hurt. So we added chopped fresh parsley and cheddar cheese! Hello, cheesy baked tots! For more potato recipes, take a look at our Rosemary Baked Potato Wedges, these Sweet Potato Fries, and our Crispy Roasted Potatoes.

Making Delicious Tater Tots in the Oven

These are pretty simple. A microwave and food processor makes quick work of the whole process. Here’s how we do it.

making delicious tater tots in the oven

We start with peeled russet potatoes. Then, after a rough chop, we dunk them in cold water for 10 to 15 seconds, which removes some extra starch. Removing that starch means that our tots will be a little fluffier in the middle and not gummy — We talk more about soaking potatoes in our baked French fries recipe.

After the water, we add the potatoes to a food processor and pulse twenty or so times until they look like little bits of potatoes. Then we wring them out and squeeze as much excess water as possible.

cooking, processing, and wringing out the potatoes

After two minutes in the microwave, the potatoes are cooked and tender, but they still have a bit of crunch — perfect for tots!

It’s time for the other ingredients: salt, onion powder, pepper, cornstarch, parsley, and cheese. Feel free to add some more ingredients here, like bacon, basil, and something spicy — there are many options.

Stir in the cheese, parsley, and spices.

Gently mix everything — the potatoes can be a bit sticky, so gentle is best. A rubber spatula works nicely, as well as a fork.

Our recipe makes 24 tater tots. We did our best to get them in the classic tater tot shape. Keeping a bowl of cold water nearby (or a bit of oil) helps when you’re shaping the tots.

Since things get a bit sticky, the water keeps the potatoes from sticking to your hands. After a couple of tries, shaping goes quickly.

Shaping the tater tots before baking.

That’s it. After about 20 minutes in a hot oven, you’ve got crispy, golden brown tater tots ready to be devoured by anyone in a 20-foot radius! I love dunking them into some ketchup, but we have a variety of dipping sauces you might enjoy:

Delicious Oven-Baked Tater Tots

Recipe updated, originally posted March 2016. Since posting this in 2016, we have tweaked the recipe to be more clear. – Adam and Joanne

How to Make the Best Homemade Tater Tots

  • PREP
  • COOK

Skip buying that bag of store-bought tater tots and make this homemade tater tots recipe. To keep things easy and healthier, we bake the tots instead of frying them. A microwave and food processor makes quick work of the potatoes. Shaping the mixture is a little tricky — but with a bowl of cold water next to you, you’ll quickly get the hang of it (see our notes in the recipe). These tots can be made in advance! Check out our tips below for how.

Makes 6 servings or 24 tater tots

You Will Need

2 tablespoons neutral flavored oil, like grape seed or canola

1 ½ pounds russet potatoes, peeled and cut into rough 1-inch chunks (about 2 potatoes)

1 ½ teaspoons kosher salt

1/2 teaspoon onion powder

1 tablespoon cornstarch

2 tablespoons finely minced parsley, optional

1 ounce sharp white cheddar cheese, finely grated (about 1/3 cup)

Fresh ground black pepper


  • Prepare Potatoes
  • Heat oven to 400° Fahrenheit. Line a baking sheet with aluminum foil or a silicone baking mat and grease with half of the oil.

    Place potatoes in a bowl of cold water and agitate for 10 to 15 seconds. Drain.

    Transfer half of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about twenty-five 1-second pulses. Transfer to a clean dish towel and repeat with the remaining potatoes.

    Wrap the dish towel around processed potatoes and squeeze well to remove as much liquid as possible. Discard the liquid and transfer the potatoes to a medium microwave-safe bowl.

    Microwave for 1 minute, stir, and then microwave for one more minute.

    Stir potatoes — they might be a little sticky — then let cool for 2 minutes. Sprinkle the salt, onion powder, cornstarch, parsley, cheese, and a few grinds of black pepper over the potatoes. Gently mix in to combine. (The mixture will be sticky, a rubber spatula or fork work well).

    • Bake Tater Tots
    • Shape the mixture into cylinders about 3/4-inch wide and 1-inch long. Place shaped tater tots onto the oiled baking sheet.

      Drizzle tops of tater tots with remaining oil, then bake until golden brown on the bottom, about 10 minutes.

      Carefully flip each tater tot — using two forks helps to wiggle any tots that are more stuck to the foil than others — then bake until the second side is golden brown, another 10 minutes.

Adam and Joanne’s Tips

  • Processing the potatoes: Be careful not to over-process potatoes or they will become gummy. If a few large chunks of potatoes remain, remove them and chop them into small pieces with a knife.
  • Shaping: Keep a small bowl of water nearby. Occasionally wetting your fingers keeps the mixture from sticking to your fingers and makes shaping easier. Pressing the potatoes into a tablespoon measure helps to portion out each tater tot.
  • Make-Ahead: To freeze the tots, follow the recipe through shaping then continue to baking. Instead of baking until both sides are golden brown, underbake them slightly. Transfer to a large plate in a single layer and place in the freezer for at least an hour. Transfer the frozen tots to a freezer-safe bag and store them for up to 3 months. To reheat, heat the oven to 400 degrees F and bake until golden brown.
  • Microwave Alternative: If you do not have a microwave, bake the potatoes in a 400°F oven until tender (not mushy or soft), then let them cool. Once cooled, chop into 1-inch chunks, then add them to a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about eight 1-second pulses. Continue with our recipe as written.
  • Food Processor Alternative: If you do not have a food processor, use a box grater to grate the potatoes, then continue with our recipe as written. The texture will be slightly different inside the tots, but they will still taste great!
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 4 tater tots / Calories 152 / Protein 3 g / Carbohydrate 21 g / Dietary Fiber 3 g / Total Sugars 1 g / Total Fat 6 g / Saturated Fat 2 g / Cholesterol 5 mg

AUTHOR: Adam and Joanne Gallagher