Gourmet Made Deliciously Simple

Cheesy Tater Tots

These homemade cheesy tater tots are made completely from scratch with just 3 ingredients. And these crispy golden beauties are baked, not fried.

These homemade cheesy tater tots are made completely from scratch with just 3 ingredients. And these crispy golden beauties are baked, not fried.

Who loves tater tots? Raise your hands. I knew, I knew it! You and I love potatoes, and tater tots are the best. Especially when there is cheese involved, right? Oh, so good.

Confession time… I’m a little snob when it comes to pre-packaged, or frozen food. I’m not saying I never use them (hello, frozen pizza!), but I really try to stay away from them as much as possible. No judgment here, I know life can get crazy, and not all of us can spend hours in the kitchen to cook breakfast, lunch and dinner from scratch every day. I know I don’t. But if it’s super easy to make something from scratch, I’m all about it. These cheesy tater tots are just that, easy and delicious. No preservatives, no additives, just pure (potato) deliciousness! All you need is some potatoes, cheese and flour, plus a bit of salt and pepper.

These homemade cheesy tater tots are made completely from scratch with just 3 ingredients. And these crispy golden beauties are baked, not fried.

What you will love about my tater tots? They are beautifully golden and crispy on the outside, light and fluffy on the inside. Yes, it’s possible to achieve beautiful crispy skin by baking these tater tots, but let’s be real, the fried crispiness and baked crispiness are a little different. In my opinion, deep-frying yields light, crunchy and delicate crispiness, whereas baked crispiness is crispy, but not as delicate. (I hope his makes sense.) I can’t promise my baked tater tots are crispy just like fried ones, but trust me, they are crispy and good!

When I was working on this recipe, I wanted my tater tots with light and fluffy interior. To achieve that I first boiled the potatoes just until they’re tender, but not falling apart, then soaked them in cold water to prevent further cooking and get rid of excess starch. (Starch makes them a little on glue-y side.)

Now, you might wonder why I’m not adding any eggs. You see, I’m not making potato cakes, in which case eggs would be perfect. For my tater tots, a little bit of flour is just perfect to bind everything together. Since I like to have some texture, I grate the potatoes, instead of mashing them. During the mixing process, some of the potatoes are mashed anyway, so it turns out just right. I used my food processor here, but you can definitely use a box grater.

These homemade cheesy tater tots are made completely from scratch with just 3 ingredients. And these crispy golden beauties are baked, not fried.

You can make ton of these tater tots and freeze them for up to a month. You’ll need to bake the frozen ones a bit longer. Don’t you think these would be perfect appetizer for kids? I sure think so.

These homemade cheesy tater tots are made completely from scratch with just 3 ingredients. And these crispy golden beauties are baked, not fried.

Happy Monday, my friends! Have a wonderful week ahead.

Cheesy Tater Tots

These homemade cheesy tater tots are made completely from scratch with just 3 ingredients. And these crispy golden beauties are baked, not fried.

Yield: 30 tater tots

Ingredients:

  • 4 medium potatoes (about 1 ½ lbs/650gr), peeled
  • ½ tablespoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

Directions:

  1. Cut the potatoes in half and place them in a pot filled with cold water. Add salt and bring it to a boil, over medium high heat. Reduce the heat medium low and simmer for 8-10 minutes, or until just fork tender, but not falling apart. Drain the hot water and add cold water. Let it cool for about 30 minutes.
  2. When the potatoes are cooled, grate them. You should get about 4 cups of grated potatoes. In a large bowl, combine the grated potatoes, cheese and flour and mix until well combined. Salt and pepper to taste. (I added about ½ teaspoon of each salt and pepper.)
  3. Preheat the oven to 425°F (220°C).
  4. Using a 1.5-tablespoon ice cream scoop, divide the potatoes mixture into equal sized balls. With wet hands, form them into small cylinders. (The mixture doesn’t stick to your hands, if you wet your hands slightly.) Place tater tots on two baking sheets lined with parchment paper, or silicone mat. Bake for 20 minutes. Broil for 2-3 minutes for beautiful golden skin.

For step-by-step photos and additional notes, read the post above.

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11 comments

  1. These look yummy. As it happens, I just boiled a whole bag of potatoes and am freezing most. But I’ll definitely give these a try. I pinned a photo onto my food board on Pinterest.

  2. These look WAY better than any tater tots you buy frozen! Yum!

  3. I can’t believe you make your own tater tots!! You’ve totally inspired me to try this over the holidays!!

  4. I have Celiac and have to eat gluten-free. Do you think these would work with an all-purpose GF flour? They look SO good! Thanks.

    • Hi Linda! I’ve never tried this recipe with GF flour. But I don’t see why it wouldn’t work. We’re using just a little bit to bind everything. So give it a try and let me know how it turns out. 🙂

  5. Oh god these tater tots look beyond delicious. Wish I had a massive bowl of them to devour now!

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