Ingredients
- 4 medium russet potatoes, peeled
- 1 tsp salt (plus more for seasoning)
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ¼ cup all-purpose flour (or cornstarch for crispier texture)
- 1 cup breadcrumbs (for coating)
- 1 egg, beaten (for coating)
- Oil for frying (vegetable or canola)
Instructions
- Boil Potatoes:
Place peeled potatoes in a pot of salted water and bring to a boil. Cook until just fork-tender but not falling apart (about 10-12 minutes). Drain and let them cool slightly. - Grate Potatoes:
Once cool enough to handle, grate the potatoes using a box grater. Avoid mashing—they should have texture. - Mix & Season:
In a large bowl, combine grated potatoes with salt, pepper, garlic powder, and flour. Mix until the mixture holds together. - Shape Tater Tots:
Scoop about a tablespoon of mixture and roll into a small ball or cylinder shape. Repeat with the rest of the mixture. - Coat for Crispiness:
Dip each ball in the beaten egg, then roll in breadcrumbs until well coated. - Fry:
Heat oil in a deep skillet (about 350°F/175°C). Fry the potato balls in batches until golden brown and crispy—about 3-4 minutes per side. - Drain & Serve:
Transfer to a paper towel–lined plate. Sprinkle with a little salt while hot. Serve with ketchup, ranch, or your favorite dipping sauce!
Want to bake or air fry them instead? I got tips for that too!