Homemade Tater Tot Recipe
This homemade vegan tater tot recipe is crispy on the outside, fluffy on the inside, and the flavour is far better than store-bought. These are SO worth it!
Most store-bought tater tots are vegan, but are they delicious? Well. I’d say that they’re more about texture than flavour, but with this homemade tater tot recipe, you can have your cake and eat it too. (Or rather, you can have your crispy texture and a tasty filling too.) The potatoes are perfectly seasoned, making the insides absolutely delicious. They take a little more time to make than frozen, but they’re not hard to make—the biggest challenge I had when testing this recipe was not eating them all directly off the pan as soon as they came out of the oven! (These truffle fries present me with the same challenge.)
Why Homemade Tots Are the Best Tots
Made from russet potatoes and simple pantry seasonings, these tater tots are destined to become a favourite!
- Crispy without being greasy. Cornstarch and proper drying create that signature crisp exterior.
- Multiple cooking options. Bake or air fry for a lighter option, or deep fry your homemade tater tots for the biggest crunch.
- Freezer-friendly. Make a big batch and freeze some for future sides and snacking!
Notes on Ingredients
Here are some notes to keep in mind before starting this tater tot recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – High starch potatoes are essential for fluffy interiors, which means russets are your best bet.
- Salt – You’ll add this to the water you boil the potatoes in to season them from the inside out.
- Cornstarch – Helps bind the mixture and creates that crispy exterior.
- Seasonings – Nutritional yeast, garlic powder, onion powder, black pepper, and sea salt.
- Olive oil – Helps with browning and adds a little richness to the potato mixture.
How to Make Tater Tots
This tater tot recipe is super easy! Here’s what you’ll need to do.
- Cook the potatoes. Boil the potatoes in salted water until fork-tender. Drain well, and steam-dry for 5 minutes.
- Grate and cool. Grate the cooked potatoes and spread them evenly in a large bowl. Let them cool for 5 minutes more.
- Season the mixture. Use your hands to gently mix the potatoes with the cornstarch, seasonings, and oil.
- Shape the tots. Form small cylinders with the potato mixture and place them on a lined baking sheet.
- Cook until crisp. Bake, air fry, or deep fry until golden and crunchy.
Tips for Perfect Homemade Tater Tots
I have a few more pointers for you here!
- Don’t overmix. The potatoes should stay fluffy, not mashed, which will make for a dense tater tot.
- Shape gently. Related to this, you don’t want to compact the tots too much as you roll them. Use gentle pressure, enough that the tater tots will hold together without smashing them.
- Switch up the seasonings. Add smoked paprika or chili powder to this tater tot recipe for a bolder flavor, sprinkle in some dried herbs, whatever!
Serving Suggestions
Serve this tater tot recipe with ketchup for the most classic pairing, or go creamy with vegan ranch or even vegan tartar sauce. This roasted strawberry barbecue sauce would be amazing, or do like I do and serve them up with fiery scotch bonnet pepper hot sauce!
Storage and Reheating
- Refrigerating leftovers: Store cooked tater tots in the refrigerator for up to 4 days. Reheat in the oven or air fryer until crisp.
- Freezing for later: Freeze uncooked tots for up to 2 months and bake straight from frozen.
More Vegan Potato Recipes
Enjoy friends! If you make this vegan tater tot recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Homemade Tater Tot Recipe
Ingredients
- 2 pounds russet potatoes, peeled and cut into large chunks – 900g
- 1 tablespoon salt, for boiling water – 18g
- 2 tablespoons cornstarch, 16g
- 2 tablespoons nutritional yeast, 10g
- 1 teaspoon garlic powder, 3g
- 1 teaspoon onion powder, 3g
- 1/2 teaspoon black pepper, 1g
- 2 tablespoons olive oil, 30mL
- 3/4 teaspoon fine sea salt, 4.5g
Instructions
- Place the potato chunks in a large pot and cover with cold water. Add the salt. Bring to a boil and cook for 10–12 minutes, until fork-tender but not falling apart. Drain very well and let steam-dry for 5 minutes.
- Using the large holes of a box grater, grate the cooked potatoes into a large bowl. Spread slightly and let cool for 5 minutes to release excess moisture.
- Sprinkle the cornstarch, nutritional yeast, garlic powder, onion powder, black pepper, olive oil, and fine sea salt over the potatoes. Gently mix with your hands until evenly combined, being careful not to mash.
- Scoop about 1 tablespoon of mixture and gently shape into small cylinders or ovals. Place on a parchment-lined baking sheet, leaving space between each tot.
To Bake:
- Preheat the oven to 425°F (220°C). Bake for 15 minutes, flip carefully, then bake another 15–20 minutes until deeply golden and crisp.
To Air Fry:
- Preheat to 400°F (205°C). Cook in a single layer for 12–15 minutes, shaking once halfway through.
To Deep Fry:
- Chill shaped tater tots for 20–30 minutes to firm up. Heat neutral oil (canola works great) to 350–365°F (175–185°C). Fry in batches for 3–4 minutes, turning gently, until golden and crisp. Drain and season lightly with additional fine sea salt if desired.
Freezing & Baking From Frozen (Optional)
- To freeze: Freeze shaped, uncooked tater tots in a single layer until solid, then transfer to a freezer-safe container. Store up to 2 months.
- To bake from frozen: Bake directly from frozen at 425°F (220°C) for 35–40 minutes, flipping once halfway through.
- For casseroles: Use frozen, unbaked tater tots on top and increase total baking time by 10–15 minutes.
Notes
- Refrigerating leftovers: Store cooked tots in the refrigerator for up to 4 days. Reheat in the oven or air fryer until crisp.
- Freezing for later: Freeze uncooked tots for up to 2 months and bake straight from frozen.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
