Loaded Tater Tots

Main Course

Recipe courtesy of Serious Eats / Louisiana Kitchen & Culture

Serves 4

  • 2 pounds russet potatoes, peeled and cut into rough 1-inch chunks
  • 2 quarts peanut, vegetable, or canola oil
  • 2 teaspoons kosher salt
  • Flavor additions such as Creole seasoning, Italian seasoning, granulated onion and/or garlic, etc. if desired
  • 1 tablespoon cornstarch or potato starch
  • ½ teaspoon granulated sugar
  • freshly ground black pepper to taste

    Toppings of Choice: Sour cream, bacon, cheddar, and green onions pictured here; try crawfish in cream sauce; crawfish étouffée; any kind of queso; your favorite chile; etc.

Loaded Tater Tots

Loaded Tater Tots

Click image to enlarge



Place potatoes in a bowl of cold water and agitate for 10 seconds. Transfer to fine mesh strainer and allow to drain for 5 minutes. Meanwhile, heat oil in large wok or Dutch oven over high heat to 350°F. Fry potatoes, stirring them with a wire spider until light golden brown and tender, about 4 minutes, adjusting heat as necessary to maintain oil temperature. Transfer to a paper towel-lined bowl and allow to cool for 10 minutes; reduce heat to low.

Transfer ¼ of the potatoes to the bowl of a food processor and pulse until broken down into rough ¼- to ⅛-inch pieces, about 8 1-second pulses. Transfer to a mixing bowl and repeat with the remaining potatoes, working in 3 more batches.

Add salt, starch, sugar, black pepper to taste, and any additional flavorings if desired. Gently mix with your hands to combine. Shape into cylinders about ¾-inch wide and 1-inch long.

Reheat oil to 350°F and add Tater Tots. Allow to fry for 1 minute, then gently agitate with a metal spider to separate them. Continue to cook, adjusting flame to maintain heat, until golden brown and crisp, about 4 minutes longer. Transfer to a paper towel-lined plate to drain. Season immediately with salt. Serve hot, topped as desired.


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