These Homemade Baked Tater Tots Potatoes are crispy oven-baked tots made with par-boiled russet potatoes, a little cornstarch, grated onion, and simple seasoning, all shaped by hand and baked until golden.

They’re crunchy outside, fluffy inside, and there’s no deep fryer involved.

Make a big batch for game day, after-school snacks, or as a side for burgers and sandwiches.

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Ingredients You’ll Need

Russets are the right potato for homemade tater tots because they’re starchy and dry, so the tots hold together and crisp up (waxy potatoes like red or Yukon Gold turn gummy).

Grate the onion on the small holes so it melts into the mixture instead of leaving chunks.

Ingredients

2 lbs russet potatoes (about 4 medium), peeled
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons finely grated yellow onion
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
3 tablespoons olive oil or melted butter, divided
Cooking spray
Flaky salt, for finishing

Directions

Put the whole peeled potatoes in a pot, cover with cold water by an inch, and add a big pinch of salt.
Bring to a boil, then simmer for 7 to 8 minutes.
You want them par-cooked, so a knife slides into the outer half inch but meets firm resistance in the center.
Fully cooked potatoes turn into mashed potatoes when you grate them, and they won’t hold their shape.
Drain the potatoes and let them cool completely, at least 30 minutes on the counter or 15 in the fridge.
Cool potatoes grate cleanly into shreds, while warm ones get sticky.
This waiting part is the slowest bit of the recipe (and it’s tempting to skip, but don’t).
Preheat the oven to 425F and line a large baking sheet with parchment.
Brush the parchment with 1 tablespoon of oil so the tots get a crisp bottom.
Put the rack in the upper-middle position, where the heat is strong but the bottoms won’t scorch.
A dark metal sheet pan browns faster than a light one, so keep an eye on them if that’s what you have.
Grate the cooled potatoes on the large holes of a box grater into a big bowl.
Spread the shreds on a clean kitchen towel, roll it up, and squeeze out as much moisture as you can.
You’ll be surprised how much liquid comes out, and drier shreds mean crispier tots.
Twist the towel tight over the sink and keep going until only a few drops come out.
Use a towel you don’t mind staining (potato starch can leave a gray tint).
Return the shreds to the bowl and add the cornstarch, flour, grated onion, salt, garlic powder, onion powder, pepper, and paprika.
Mix gently with your hands or a fork until everything is evenly distributed.
Don’t overwork it, or the potato breaks down and turns pasty.
Squeeze a small handful to test it, and if it falls apart, add another teaspoon of flour.
Scoop about 1 tablespoon of the mixture and press it firmly into a small cylinder, roughly 1 inch long.
Squeeze tightly so it holds together, then set it on the prepared baking sheet.
Repeat with the rest, leaving a little space between each tot so the hot air can get around them.
Shaping them is a little tedious the first time, honestly, but it goes faster once you get a rhythm.
Brush or drizzle the tops with the remaining 2 tablespoons oil and give them a quick mist of cooking spray.
Bake for 15 minutes, then carefully flip each tot with a thin spatula.
Bake another 10 to 15 minutes until they’re deep golden brown and crisp on all sides.
If some brown faster than others, move them to the center of the pan.
Rotate the pan halfway through the second bake if your oven has hot spots.
Let the tots sit on the pan for 2 to 3 minutes so the outside sets.
Sprinkle with flaky salt while they’re still hot so it sticks.
Serve hot with ketchup or your favorite dip and enjoy!

Important Recipe Notes

Use russet potatoes only. Their high starch content is what makes the tots fluffy and keeps them from falling apart. Waxy varieties don’t work as well here.
Don’t fully cook the potatoes. Par-boiling is the key step. Overcooked potatoes give you mush when grated, so start checking at 7 minutes.
Squeeze out the water. Wet potato shreds steam in the oven instead of crisping. A clean kitchen towel or cheesecloth gets out far more liquid than pressing with your hands.

Pack them tightly. Loose tots fall apart when you flip them. Press each one firmly between your palms or use a small cookie scoop and pack it down.
Don’t skip the cornstarch. It binds the shreds and adds crunch. Potato starch works as a 1-to-1 swap if that’s what you have.
Give them space on the pan. Crowded tots steam each other. Use two sheet pans if you need to.
Season after baking too. A pinch of seasoning salt or garlic salt right out of the oven adds more flavor than seasoning the mix alone. It sticks to the hot oil on the surface.
Air fryer option. Cook at 400F for 12 to 15 minutes, shaking the basket halfway. Spray them with oil first so they brown evenly.
Freeze unbaked tots for later. Freeze shaped tots on a sheet pan until solid, then move to a freezer bag. Bake straight from frozen at 425F for 25 to 30 minutes.

How to Serve, Store & Customize This Recipe

Serving:

Serve them hot from the oven while the outsides are still crunchy. Ketchup is classic, but ranch, fry sauce, or a spicy mayo all work well.

Pile them next to burgers, hot dogs, or eggs for breakfast.

Storage:

Keep baked leftovers in an airtight container in the fridge for up to 4 days. They’ll soften as they sit, which is normal.

Reheat them in a 400F oven or air fryer for 5 to 7 minutes to bring back the crunch, and skip the microwave.

Customization:

Mix in 1/2 cup shredded cheddar and a few crumbled bacon bits for loaded tots.

Add chopped chives or a pinch of cayenne for extra flavor. Sweet potatoes work too, though they’re softer, so add an extra tablespoon of cornstarch to help them hold.