Homemade Oven Roasted Tater Tots

Homemade Tater Tots
Why have I waited so long to make homemade tater tots? They’re SO much better than the frozen ones you buy at the store. I knew from the moment I was assembling them that this recipe would be a winner. These tater tots are perfectly fluffy on the inside and golden brown and crisp on the outside. Plus they’re healthier, baked and not fried with only a handful of ingredients: potatoes, olive oil, salt and pepper.

Russet or red skinned potatoes are great for this recipe (I used red) but I’m sure any variety will work fine. If you have a hard time making cylinder shapes, try mashing the grated potatoes a little. (Tip: Use the course surface of your grater). And keep an eye on the tater tots while roasting so they don’t burn. Give this recipe a try, I promise you will not be disappointed! Serve with ketchup of your favorite dipping sauce.

Homemade Tater Tots

Homemade Tater Tots

Homemade Oven Roasted Tater Tots

  • 3-4 cooked potatoes
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • olive oil

Depending on your oven, preheat to 425-450°F. Line a baking sheet with foil, parchment paper or (my preferred way!) Silpat to prevent the tots from sticking and set aside.

Peel and boil potatoes in salted water for 15-20 minutes until cooked, then drain. Grate the potatoes and place in a bowl. With your hands, carefully stir in salt and pepper and form the mixture into balls or small cylinders and place on a sheet pan. Spray or drizzle olive oil over top. Cook tater tots for about 15 minutes on each side until golden brown and crisp on the outside.

Total Time: 60 minutes
Yield: makes about 6-8 servings
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58 Responses to “Homemade Oven Roasted Tater Tots”

  1. Cathy Krynski January 21, 2014 at 8:32 am #

    These sound so simply delicious ?i’ll have to try them tonight!

    • Barb January 21, 2014 at 12:22 pm #

      Thanks so much! I’m tempted to make them tonight again too 🙂

  2. Mimi January 21, 2014 at 10:12 am #

    Why haven’t I made these?!! Brilliant!

    • Barb January 21, 2014 at 12:23 pm #

      Thank you Mimi!!

  3. Dondi January 22, 2014 at 12:23 am #

    Hi Barb thank you so much for the gorgeous recipe! I was really excited to make these and am having an interesting time of it…mine stuck like crazy to the pan. It might be worth mentioning that it looks like you used a Silpat sheet in the pan and that made yours a little easier to make/manipulate. I also live in Northern CO at about 5000 feet so many it’s altitude too but I just thought I would leave the comment. It looks like they are going to be okay, just not quite as pretty and well-formed at yours. Which is fine…just thought I would let you know. Have a beautiful day!

    • Barb January 22, 2014 at 8:16 am #

      Hi Dondi – Thanks so much for your comment! I will definitely update the recipe to line the pan with Silpat (which is what I used). Sorry yours stuck to the pan but hopefully they taste OK!! Thanks again and stop by again 🙂

  4. Nikki January 22, 2014 at 6:52 pm #

    I greased a tray pan with a little garlic olive oil to prevent sticking and it worked out well (I don’t have a Silpat). Just a tip: add some paprika, garlic powder, and onion powder if you want more flavor. They’re delicious either way though. Thanks for the recipe!

    • Barb January 22, 2014 at 7:12 pm #

      Your additions sound great…love the garlic olive oil! Thanks for your comment Nikki!

  5. Candice January 25, 2014 at 2:48 pm #

    I’m a BIG fan of sweet potato tots. Would sweet potatoes work as a substitution?

    • Barb January 25, 2014 at 5:24 pm #

      Great idea, I think that should work. Please let me know how they turned out!

  6. Sara Bishop January 31, 2014 at 9:53 am #

    Are the potatoes par-boiled? About how long do you boil them?

    • Barb January 31, 2014 at 10:14 am #

      Hi Sara – My potatoes were cooked all the way through, but I’m sure par-boiling would work just as well since it’s baked again in the oven. Depending on the size of your potatoes, boil and cook for 15-20 minutes. You can check to see if they’re cooked by pushing a toothpick in one and it will slide out easily when cooked. Thanks for asking, I’ll edit my recipe write-up!

  7. joy February 9, 2014 at 5:35 pm #

    Could you do the cylinders by putting the mixture in a piping bag with a large bore tip, and squeeze them out? I can’t wait to try this for my grandsons. Tater tots are their favorite form of potatoes.

    • Barb March 5, 2014 at 9:47 am #

      Hi Joy – Sorry for the late response! I haven’t tried but I’m sure a piping bag with a large tip should work! Let me know how it turns out 🙂

  8. Jessica March 5, 2014 at 6:29 am #

    Have you ever tried freezing them? Wondering if I partially baked them and put them in the freezer how they would turn out after the second bake. Suggestions?

    • Barb March 5, 2014 at 9:58 am #

      Hi Jessica – I have never tried, I always made them right after boiling the potatoes. But I’m sure they would taste just as good if you partially bake and then freeze. After you partially bake them, I would cool the tots on the pan and then stick the pan in the freezer for a few minutes before putting them in a freezer bag, just so they retain their shapes. Hope that helps! Let me know how it works out for you 🙂

  9. Nanc March 13, 2014 at 6:16 pm #

    Has anyone used the tater tots in hotdish?

  10. Laura March 13, 2014 at 11:10 pm #

    I found these more difficult to make than described. They stuck to the pan & then came apart & the cooking time was nearly double than you mentioned in your recipe. It was more than frustrating.

    • Barb March 14, 2014 at 8:44 am #

      Hi Laura – I’m sorry this recipe didn’t work out for you! The potatoes are pre-cooked and I used a Silpat sheet on my pan to prevent from sticking.

  11. Vanessa March 15, 2014 at 7:21 pm #

    These were delicious! I lined the pan with aluminum foil and sprayed it with Pam, then drizzled just a little olive oil over the tops. We had no problem getting them out of the pan as we devoured them. Thanks for the recipe!

    • Barb March 16, 2014 at 1:22 pm #

      That’s great, Vanessa! I’m so happy you loved (and devoured) them like we did 🙂

  12. nicolthepickle May 28, 2014 at 3:23 pm #

    Thanks for the recipe. These look lovely. I’m going to try them soon.

    • Barb May 30, 2014 at 9:16 am #

      Great! Let me know how they turn out 🙂

  13. Bill May 29, 2014 at 10:34 pm #

    I followed recipie as written. But I added some cheddar cheese, and garlic powder. They were outstanding. Thanks

    • Barb May 30, 2014 at 9:17 am #

      I’m so happy you enjoyed this recipe, Bill. Cheddar cheese and garlic sound really good…will try that soon!

  14. april September 4, 2014 at 8:26 pm #

    Made these tonight and my 4 year old and I put the shredded potatoes into a heart shaped mold (for chocolates) and I brushed them with olive oil. So we had crispy little heart shaped tots. They were so cute!! I used parchment paper for baking and had no issues with them sticking. I also followed the advice of one post to add paprika, garlic powder and onion powder. We will definitely make these again. Thank you!

    • Barb September 5, 2014 at 4:17 pm #

      You’re so welcome…sounds great, April! Love the idea of putting the shredded potatoes into molds…will definitely try that sometime 🙂 Thanks so much for your comment!

  15. Prettytastyreviews blogspot September 12, 2014 at 10:30 pm #

    you can also use PARCHMENT PAPER so nothing sticks!

    Also, what about using sweet potato or squash for the “tots”

  16. Sara September 13, 2014 at 10:32 am #

    For those with no Silpat? Try parchment paper.
    Worked for me.

  17. Ms.Sue September 17, 2014 at 1:28 pm #

    I really enjoyed this easy recipe but i did make a few modifications that i thought improved the taste of the overall product. I added a little garlic powder, seasoning salt, and onion powder. I made the recipe once as stated above and a second time with the added spices, I think the added spices gave the tater-tots a little extra flavor. I really appreciated the step by step instructions paired with the images. This made the process of creating this dish easy.

    • Barb September 17, 2014 at 6:12 pm #

      The spices sound like a great addition, I’ll have to try that out soon. Thanks for your comment, Ms.Sue!

  18. Carolyn September 29, 2014 at 12:13 pm #

    Thanks for the great recipe!
    I added some diced onion and jalapeno to the mix. I was worried that the onion might add too much moisture so i squeezed the diced onion gently in a paper towel before adding. I don’t know if this was a necessary step, but the end product was great!

    Oh, and I used parchment paper and had no sticking problems.

    • Barb September 29, 2014 at 1:51 pm #

      YUM, your additions sound delicious Carolyn! Thanks so much for your comment 🙂

  19. Nancy October 16, 2014 at 1:55 pm #

    I made these and they were delicious. I had been wanting tater tots for a long time but the ingredients kept me from buying a bag. Who knew they would be so easy to make!

    • Barb October 16, 2014 at 8:13 pm #

      Thanks, Nancy 🙂 I’m so happy you enjoyed this recipe!

  20. Maia November 7, 2014 at 8:19 pm #

    I just made these but instead of grating the boiled potatoes I mashed them, then formed the mashed potato into balls and baked. O. M. G. So yummy, I ate them all 😀

    • Barb November 9, 2014 at 11:44 am #

      Haha, I’m so happy you enjoyed this recipe! I pretty much eat them all whenever I make this too 😉 Thanks for your comment, Maia!

  21. Eric December 4, 2014 at 2:47 pm #

    Thanks Barb! That’s a great recipe. My wife has celiac disease, what she eats is very limited, and I really feel bad when everyone is watching a movie with snacks, and she doesn’t have anything. Last night I experimented with your recipe, and added bacon and cheese. SHE LOVES THEM!!!!!!! Again thank you so much for sharing your recipe God Bless, and Happy Holidays to you and yours.

    • Barb December 5, 2014 at 9:10 am #

      Thanks for your nice comment, Eric! I’m so happy your wife loved this recipe, the added bacon and cheese sounds delicious! Happy Holidays as well 😀

  22. SJ Cory December 26, 2014 at 8:22 am #

    Thanks for the recipe idea. I added nutritional yeast to my batch for a slight cheesy flavor. So much better than store bought and a lot easier to make than I originally thought.

    • Barb December 27, 2014 at 5:24 am #

      Glad you enjoyed the recipe 🙂 Adding nutritional yeast sounds like a great idea!

  23. Charlotte January 1, 2015 at 5:22 pm #

    Great recipe! Only I didn’t roll into cylinders I used a small cookie scoop. It made me think that favorite foods are not bad for us it our GO GO GO pace where buying a bag of food to cook in instant is the JUNK!

    • Barb January 3, 2015 at 10:10 am #

      Love the cookie scoop idea, Charlotte! Thanks so much for your comment 🙂

  24. Anna January 18, 2015 at 11:30 pm #

    Do you think this would work with sweet potato instead of regular potatoes? I’m trying to stick to low GI foods, so I’d love to try this with those instead.

  25. Lesley January 19, 2015 at 7:32 pm #

    Hi Barb,

    I currently live in Honduras and can only get one type of potatoes. No russet and no red potatoes around here! I have the yellowish, thin-skinned kind and they are very starchy, so when I tried to form these into shapes, everything just stuck to my fingers. Any tips on how to deal with the starch smush?

    • Barb January 20, 2015 at 9:15 pm #

      Hi Lesley – Hmm, try using par-boiled or uncooked potatoes, or even grate the potatoes in a larger size? Hope this helps!

    • Hannah March 29, 2015 at 12:12 pm #

      Try to cut them in half or quarters and soak them in cold water and run your hands through them it gets the starch out with sweet potatoes it might work with this.

  26. Jerome February 7, 2015 at 6:15 am #

    I always loved tater tots they sold with your roast beef sandwich. Never could find that taste or crunch again until now. Homemade is the key, and these turned out pretty good. My Grandaughters asked for more, so I know they taste good. We like potato hash browns for breakfast, with some onion. So I made up a batch with some sauté onion. Took my ice cream scoop and made a tray of them. I just patted them down to make a small pancake. Baked them the same on a cookie sheet with a Silpat. O boy, what a delight. My wife is very critical of my cooking skills, LOL. and she said ” you done good old man” I passed with the grand kids and the wife. So this reciept gets 5 STARS.

    • Barb February 9, 2015 at 2:21 pm #

      Hi Jerome – Thank you so much for your nice comment 🙂 I’m so happy you and your family enjoyed this recipe! I love potato hash browns with onions as well, yum!

  27. jody February 27, 2015 at 12:27 am #

    These are delicious ! Have made twice now and will never buy the frozen ones again. My whole fussy clan enjoyed them.

  28. Jackie March 15, 2015 at 4:52 am #

    Hi Barb – I’m new to this, so apologies if this is a fairly straightforward question. What do you mean by bake them for 15 minutes on each side? Do you flip each individual tater tot over after 15 minutes?

    • Barb March 15, 2015 at 12:32 pm #

      Hi Jackie – No worries! Yes, bake the tater tots for about 15 minutes, then flip each one over and bake for another 15 or until golden brown. Hope they turn out nice for you 🙂

  29. Hannah March 29, 2015 at 12:06 pm #

    These are wonderful and you can personalize them to I like to put cheese in some and garlic salt or powder in others.

  30. Christine May 3, 2015 at 5:43 pm #

    I used red potatoes as stated & I had such a hard time making any shape because they were sooooooo sticky. Can you give me advice as to preventing this again? Thank you & look forward to trying out spices!

    • Barb May 5, 2015 at 4:16 pm #

      Hi Christine – Sorry this didn’t turn out well for you! Maybe try less cooking time for your potatoes so it doesn’t get too sticky when handling. They will finish cooking in the oven when ready to bake. Hope this helps!


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