Here’s How to Upgrade Your Tater Tot Game

Perfectly golden and crisp on the outside, soft and warm on the inside, just the right size to not require the infamous double-dip: Is there anything better than a tater tot? To celebrate National Tater Tot Day, we’ve put together a basic tot recipe to get you started, along with tips for customization and flare, depending on your mood. Even better, we’ve added a few delectable sauces to dip them in, because what is a tot without its dip?

Base Recipe

1 1/2 Yukon gold potatoes
½ small yellow onion
1 egg
3 tablespoons flour
1/4 teaspoon salt
Canola oil

Make it Sweet

1 1/2 sweet potatoes
½ small yellow onion
1/4 cup flour
1/4 teaspoon salt
Canola oil

Add Spices

Add 1 teaspoon chives and/or scallions
Add ½ teaspoon spices
Cayenne, sweet paprika or chili powder

For Yukon gold potatoes, boil whole for 8 minutes. For sweet potatoes, boil whole for 14 minutes. Peel skin and let cool. When cool enough, grate potatoes on the large setting of a box grater or in a food processor. Grate ½ onion on the small setting of a box grater or food processor. In a large bowl combine potato, onion, egg (only for Yukon gold), flour, salt, and as much black pepper as desired. Add your spices or chives here if desired!

Form into tots and arrange in a single layer on a parchment-lined baking sheet, with space between each one. Transfer baking sheet to freezer to cool for 30 minutes to 1 hour.

Heat 2 inches canola oil in a large high-sided pan over medium heat. When oil is hot (add 1 test tot and wait for bubbles to form around the edges, once they do, the oil is hot enough), add tots to the pan, making sure not to overcrowd. Cook, flipping halfway through, until golden, 2-3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.

Add the Sauce

Sriracha Mayo
6 tsp Sriracha
6 oz Mayo

Honey Mustard
1/2 teaspoon cayenne pepper
2 tablespoons apple cider vinegar
1/2 cup Dijon mustard
4 packets mayonnaise
½ cup honey

Chive Aioli
Juice of 2 lemons
1/4 ounce chives
6 tablespoons mayonnaise

Harissa Aioli
6 tablespoons mayonnaise
2 teaspoons Harissa
¼ teaspoon salt


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