Recipe courtesy of Justine Simmons
Total:
1 hr 55 min
Active:
40 min
Yield:
25 to 30 tater tots
Level:
Intermediate
Total:
1 hr 55 min
Active:
40 min
Yield:
25 to 30 tater tots
Level:
Intermediate

Ingredients

Potato Tots:
  • 2 pounds russet potatoes (about 2 large), scrubbed
  • 1/2 medium onion 
  • 2 tablespoons all-purpose flour 
  • Kosher salt and black pepper 
  • Canola oil, for deep-frying 
Homemade Ranch Dressing:
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise 
  • 1/4 cup Greek yogurt 
  • 1 clove garlic, finely minced 
  • 2 teaspoons finely minced chives 
  • 1 teaspoon finely minced dill 
  • 1 teaspoon Dijon mustard 
  • Juice of 1 lemon 
  • Dash hot sauce 
  • Kosher salt and freshly cracked black pepper 

Directions

Watch how to make this recipe.

For the potato tots: Preheat the oven to 350 degrees F.

Poke holes in the potatoes, then set on a baking sheet. Bake until the potatoes are almost completely cooked, 40 minutes. Remove from the oven and let cool completely before peeling.

Grate the peeled potatoes and the onion in a food processor fitted with the grating blade. Add to a bowl and stir in the flour and some salt and pepper. Mix well to combine. Form the mixture into small cylinders about 1 1/2 inches long and 1/2 inch thick. Place onto a parchment-lined baking sheet.

Fill a heavy-bottomed pot or Dutch oven by one-third with canola oil. Heat the oil to 375 degrees F. In batches, fry the tots until golden brown, 1 to 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with salt while still warm.

For the ranch dressing: Stir together the buttermilk, mayonnaise, Greek yogurt, garlic, chives, dill, mustard, lemon juice and hot sauce in a small bowl. Season to taste with salt and pepper. Cover and chill until ready to use.

Serve the tots with the ranch dressing on the side.

IDEAS YOU'LL LOVE

Ginger Glazed Sweet Potato Tots

Hot Potato Tots with Chipotle Ketchup

Recipe courtesy of Tia Mowry

Masa Tot

Recipe courtesy of Alton Brown

Pumpkin Ravioli "Hats"

Recipe courtesy of Emeril Lagasse

Potato, Cauliflower and Broccoli Casserole with Welsh Rarebit Top

Recipe courtesy of Rachael Ray

Capello di Preite (Priest's Hat)

Recipe courtesy of Mario Batali

Capellacci di Zucca (Squash Filled Hats)

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here