• 2 pounds russet potatoes, peeled (2 LARGE POTATOES)
  • 1 tablespoon all-purpose flour (I USE CUP4CUP GLUTEN FREE)
  • ROUNDED 1 teaspoon granulated garlic
  • ROUNDED 1/2 teaspoon onion powder
  • ROUNDED 1/4 teaspoon dried oregano
  • ROUNDED 1/4 teaspoon freeze-dried dill
  • GENEROUS Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 2 tablespoons chopped fresh parsley leaves

*If you have the time, you should probable DOUBLE the recipe...it's DELICIOUS.


  1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
  2. Using a box grater, finely shred potatoes. WATCH YOUR FINGERS! Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
  4. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  5. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. As the TOTS stick a little to the bottom of the pan, gently free them (CAREFULLY!) with a metal spatula. Transfer to a paper towel-lined plate or cooling rack.
  6. Serve immediately, garnished with parsley, if desired.


PRO-TIP: To ensure a crunchy outside and a pillowy tot, make these about 50% bigger than the store bought variety; it’s easier to control the fry oil temperature. ♥️

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.

(Recipe adapted from Darn Delicious.)