Tater Tots are American potato croquettes, born in 1953 from an idea by the Grigg brothers, founders of Ore-Ida, to reuse potato scraps.
The name combines “tater” (short for potato) and “tots”, which in English refers to little children or, by extension, something small and delicious.
In the market since 1956, they initially had little success because they were too cheap, but today they are a timeless classic of American cuisine, much loved even in school canteens and in the frozen version.
The name “Tater Tot” is a registered trademark of Ore-Ida, which is a brand owned by the Kraft Heinz group, but it is now commonly used to refer to these small fried potato cylinders in many American kitchens.
We tasted them during our trip to the Southern United States in January 2026, during a stop in Lonoke, along with Philly Cheesesteak and:
- Cuisine: Italian
Ingredients
- 2.2 lbs russet potatoes (peeled)
- 2 tbsp flour
- as needed spices (garlic and onion powder, paprika, herbs)
- as needed salt and pepper
- as needed peanut oil
Tools
- 1 Grater with large holes
Steps
1. Pre-cooking the potatoes:
Place the potatoes in cold water and bring to a boil for 6-7 minutes until they are only partially cooked (not too soft). Drain and cool.
2. Rinse and drain:
Once cooled, grate the potatoes with a grater with large holes.
Use a cloth or kitchen paper to squeeze out excess water — this is crucial so that the tots don’t fall apart.
3. Mix the ingredients:
Place the grated potatoes in a bowl.
Add flour, salt, pepper, and spices; mix until you get a slightly sticky but workable mixture.
4. Shape the Tots:
Take small amounts of the mixture (about 1 tbsp) and shape them into small cylinders typical of tater tots.
5. Frying:
Heat the oil to about 350-355°F.
Fry the tater tots in small batches for 3-5 minutes until golden and crispy on the outside.
Drain on absorbent paper.You can also cook them in an air fryer at 400°F for 15-20 minutes, turning them halfway through cooking
Tater Tots in Italy
Although Tater Tots are not marketed in Italy, there are some books of recipes dedicated to American croquettes.
FAQ (Questions and Answers)
Do Tater Tots resemble hash browns?
Yes, Tater Tots and hash browns are similar, but there are differences:
• Tater Tots: cylindrical croquettes of finely grated potatoes, seasoned, lightly bound (with starch or flour) and fried. They are small, crispy on the outside and soft inside.
• Hash Browns: coarsely grated potatoes, often pressed into disks or pans, then pan-fried or baked until golden. They can be flatter and wider.
Key difference: Tater Tots are more processed and shaped into a precise form, while hash browns are more rustic and flattened.
