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Homemade Tater Tots

Yield: 3 dozen 1x
Prep: 20 minsCook: 40 minsTotal: 1 hour


  • 2 pounds russet potatoes (approximately 3 potatoes)
  • 2 teaspoons kosher salt
  • ¼ teaspoon white pepper
  • 3 whole eggs
  • 1½ cups panko bread crumbs
  • Vegetable oil for frying


  1. In a large pot, boil whole skin on potatoes for 20 minutes. Remove potatoes to drain and dry for at least 10 minutes.
  2. When they are cool enough to peel, peel the skin off. (Should peel right off without the need for a knife).
  3. Note: They will not be fully cooked through.
  4. Using a box grater, grate potatoes on large shred into a medium bowl.
  5. Add salt, pepper and eggs and gently stir to combine. The mixture will be very wet and soft.
  6. Preheat oven to 175 degrees to hold cooked puffs as you make each batch. Line a small sheet tray with paper towels.
  7. Heat a cast iron skillet or heavy bottomed pan with about two to three inches of oil.
  8. Place the panko in a wide open bowl.
  9. Heat oil to 375 degrees using a candy thermometer to hold the temperature.
  10. One at a time, spoon a heaping tablespoon into your hand and shape into a barrel. Gently set into panko, roll and drop in hot oil. Cook only about six at a time to maintain the oil temperature.
  11. Once golden, remove to prepared pan and keep pan in oven between batches. Once you get your rhythm, the whole process should only be about 20 minutes.

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