Petes Total Food

Golden, crispy, and packed with real potato flavor, these homemade tater tots are everything the frozen version wishes it could be. Made from freshly shredded potatoes that are gently confit for a creamy interior before being shaped and fried to perfection, every bite delivers an irresistible crunch on the outside and a light, fluffy center. Whether served as a side dish, snack, or appetizer, these homemade tater tots are guaranteed to disappear fast, and just wait until you see the sauce!

Prep Time: 5 Hours | Cook Time: 15 Minutes | Serves: 4 | See Full Video Below

Ingredients:

• 2 Russet Potatoes
• 2-3 Quarts Neutral Oil
• 1 1/2 Tbsp Kosher Salt
• 2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 5 1/2 Tbsp Cornstarch

Sauce:

• 1 Cup Mayonnaise
• 1/4 Cup Dijon Mustard
• 1 Tbsp Lemon Juice
• 1 Tbsp Tabasco (I used Sriracha)
• 1 1/2 tsp Cajun Seasoning
• 1 tsp MSG
• 1 Shallot
• 2 1/2 Tbsp Capers
• 2 Tbsp Baby Dill Pickles
• 2 Tbsp Chives
• 2 Cloves Garlic
• Black Pepper to taste

Directions:

• To start, peel your potatoes, then grate them over a towel
• Close the towel and twist it until it’s tight 
• Now squeeze out as much starch water as you can into a bowl
• The texture should be mostly dry and the shredded potato should be falling apart
• Add the oil to a pot and heat to 220 degrees Fahrenheit 
• Cook for a few minutes or until the potato seems translucent then pour into a strainer over a bowl so the oil and potatoes are separated
• Place the shredded potatoes on a tray and spread them out
• Mix together the kosher salt, garlic powder and onion powder, then season the potatoes generously 
• Next sprinkle the cornstarch over the potatoes and knead like dough for a minute
• Get out another tray, and line it with parchment paper
• To make the classic tater tot shape, get about an once of shredded potato in your palm, then curl your fingers to your palm, closing the potatoes in your fingers, and with your other hand, using your thumb and index finger, flatten the top and bottom of the tot (See video)
• Continue forming your tater tots and placing them on the lined tray until all the potato is transferred to the tray with the parchment paper
• Freeze for at least 4 hours (overnight is better)
• To start on the sauce, mix the mayonnaise, dijon, lemon juice, tabasco, cajun seasoning and msg together in a bowl
• Then, dice the shallot, baby pickles, capers and chives and add that along with 2 cloves of grated garlic and pepper to taste, mix together and refrigerate until ready to serve
• After freezing the tater tots, heat up the oil from earlier to 350 degrees Fahrenheit and fry in batches for 4-5 minutes or until deep golden brown (See video)
• Remove and place on a wire rack to cool
• Plate and serve with refrigerated sauce, enjoy!