Tater tots are a beloved American snack made of grated and deep-fried potatoes. Their crispy outside and fluffy interior make them an irresistible finger food. However, sometimes tater tots can turn out soggy instead of crispy if not cooked properly. This article will provide tips and tricks for getting tater tots perfectly crispy every time.
Why Do Tater Tots Lose Crispiness?
There are a few common reasons why tater tots might not get as crispy as desired:
– Insufficient oil temperature – Tater tots need to be fried at high heat of 375-400°F to get crispy exteriors. Oil that is not hot enough will lead to greasy, limp tots.
– Overcrowding – When too many tots are added to the oil at once, the temperature drops dramatically. This prevents the tots from crisping up properly. Fry in batches to maintain oil heat.
– Excess moisture – Too much moisture from the grated potato can create steam inside the tots that makes them soggy. Be sure to squeeze out as much liquid as possible.
– Old oil – After repeated use, oil breaks down and won’t get hot enough to crisp up the tots. Replace oil frequently for best results.
Choosing the Right Potato
Not all potatoes are equal when it comes to achieving crispy tater tots. Choose a potato variety that is lower in moisture and higher in starch for the best texture.
Recommended Potato Types
– Russet – The classic choice. Russets are fluffy, absorb oil well, and get super crispy.
– Yukon Gold – With moderate starch and moisture, these make crispy tots with a creamy interior.
– Idahos – Similar to russets, these Idaho potatoes have high starch for crispy exteriors.
Potatoes to Avoid
– Red potatoes – Their waxy, low starch texture prevents crisping and absorbs too much oil.
– Sweet potatoes – Too moist and dense when shredded for tater tots.
– Fingerlings – Their thin shape shreds unevenly.
Prepping the Potatoes
Proper prep is key for crispy tater tots every time. Follow these steps when prepping the potatoes:
Peel and Dice
Peel the potatoes first, as the skins can inhibit crispness. Cut them into 1-inch cubes for even cooking.
Boil Briefly
Boiling the diced potatoes for 1-2 minutes until barely fork tender removes excess starch for a nicer interior texture.
Thoroughly Drain and Dry
Drain the parboiled potatoes very well in a colander, then spread out on a baking sheet to air dry for 15 minutes. Drying removes excess moisture.
Refrigerate
Chilling the potatoes in the fridge for 30-60 minutes brings down the temperature so they don’t turn mushy when grated.
Grate and Squeeze
Grate the chilled potatoes on the large holes of box grater. Then wrap the shreds in a clean dish towel and squeeze firmly to remove any remaining liquid.
Seasoning Your Tots
In addition to getting technique right, seasoning is key for maximizing flavor.
Recommended Seasonings
– Onion powder – Enhances savory flavor
– Garlic powder – Provides aroma and depth
– Paprika – Adds mild heat and rich color
– Salt – Necessary for properly seasoned tots
– Pepper – A must for balanced flavor
– Chile powder – Brings some spice if desired
Amount of Seasoning
For every 2 pounds of grated and drained potatoes, add:
– 1 1⁄2 teaspoons onion powder
– 1 1⁄2 teaspoons garlic powder
– 1 teaspoon paprika
– 1 1⁄4 teaspoons salt
– 1⁄4 teaspoon pepper
– 1⁄4 teaspoon chile powder (optional)
Mix the seasonings into the shredded potato well until fully incorporated. Now they’re ready to be shaped into tots.
Shaping the Tots
Shaping tater tots before frying is an important step. Follow these tips:
– Scoop up 2 tablespoons of the seasoned potato shreds and compress into oval shapes with your hands.
– Place the shaped tots in a single layer on a parchment-lined baking sheet. Do not overcrowd.
– For extra crispy tots, chill the shaped tots in the freezer for 30 minutes before frying. This helps the insides stay fluffy.
– For soft fluffy centers, fry the tots immediately after shaping without chilling.
Frying Methods for Maximum Crispness
Now comes the fun part – frying the tots up hot and crispy! Choose from these methods:
Deep Frying
Best crispness can be achieved by deep frying at the right oil temperature:
– Heat at least 2-3 inches of high heat oil like canola or vegetable oil in a heavy pot to 375°F. Use a thermometer.
– Fry in batches of 8-12 tots for 2-3 minutes, flipping occasionally, until deeply golden brown.
– Drain on paper towel-lined plate and season immediately with salt.
Air Frying
For a lower fat option, air frying makes deliciously crispy tater tots. Adjust settings as needed:
– Preheat air fryer to 400°F.
– Add just enough tots to fit in a single layer, no overlapping.
– Air fry for 14-18 minutes, shaking basket halfway, until browned and crisp.
Oven Baking
Bake perfect crispy tots in the oven with these guidelines:
– Preheat oven to 425°F and line a baking sheet with parchment.
– Arrange tots in a single layer on the sheet. Bake 18-22 minutes.
– For crispier results, flip tots halfway and move sheet to higher rack.
Troubleshooting for Tater Tots
If your tater tots are not getting as crispy as you want, refer to these troubleshooting tips:
| Issue | Solution |
|---|---|
| Soggy exterior | Increase oil temperature to 375-400°F |
| Undercooked interior | Fry for longer, up to 4 minutes |
| Greasy texture | Drain on paper towels; don’t crowd oil |
| Falls apart | Chill shaped tots before frying |
| Uneven cooking | Fry in smaller batches |
Serving Crispy Tater Tots
Now that you’ve mastered crispy tater tots, here are serving ideas to enjoy them while hot and crunchy:
– Top with chili, cheese, and onions for loaded tots
– Toss with buffalo sauce and ranch dressing for spicy buffalo tots
– Sprinkle with parmesan, sea salt, and parsley for elevated crispy tots
– Offer with ketchup, ranch, bbq sauce, or spicy mayo for dipping
– Make little sandwiches on slider buns with cheese and mini burger patties
– Pile on a plate and serve for a game day snack or appetizer
Storing and Reheating Tater Tots
To keep leftover tater tots crisp, follow these storage tips:
– Let cool completely first, then store in an airtight container.
– For maximum crispness, place paper towels or wax paper between tot layers to absorb moisture.
– Refrigerate for up to 3 days or freeze for up to 3 months.
To reheat and restore crispness:
– Preheat oven to 425°F and spread tots on a baking sheet.
– Bake 8-10 minutes until hot and crispy again.
– For quick crisping, pan fry in 1-2 Tbsp. oil for 2-3 minutes per side.
Conclusion
With the right techniques and recipes, you can enjoy perfectly crunchy tater tots anytime. Starting with starchy potatoes, squeezing out excess moisture, double frying, and frying at the ideal high heat temperature are keys for getting that delightful crispy exterior and pillowy interior. Serve your hot and crispy tots right away with fun seasonings and toppings. Follow proper storage to keep them optimized for reheating later with a revived crunch. Now go enjoy homemade tater tots in all their deep fried glory!