Homemade Tater Tots

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  • 2 pounds russet potatoes, peeled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 2 tablespoons chopped fresh parsley leaves


  • Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
  • Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  • Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  • Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately, garnished with parsley, if desired.

Nutrition information
Servings Per Container 6
Smartpoints 7
Calories 219.9
Total Fat 11.1g 
Saturated Fat 0.9g 
Trans Fat 0.3g
Cholesterol 0mg 
Sodium 10.2mg
Total Carbohydrate 28.2g 
Dietary Fiber 2.4g 
Sugars 1.2g
Protein 3.3g

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