Tater Tots are American potato croquettes, created in 1953 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 small children or, by extension, something small and tasty.
They have been on the market since 1956, initially having little success because they were too cheap, but today they are an enduring classic of American cuisine, much loved even in school cafeterias and in the frozen version.
The name “Tater Tot” is an Ore‒Ida trademark, which is a property of 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, at a stop in Lonoke, along with Philly Cheesesteak and:
- Difficulty: Medium
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Boiling, Frying
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2.2 lbs russet potatoes (peeled)
- 2 tbsps flour
- to taste spices (garlic and onion powder, paprika, herbs)
- to taste salt and pepper
- to taste 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 just partially cooked (not too soft). Drain and cool.
2. Rinsing and draining:
Once cooled, grate the potatoes with a large-hole grater.
Use a towel or kitchen paper to squeeze out excess water — this is crucial to prevent the tots from falling apart.
3. Mix the ingredients:
Place the grated potatoes in a bowl.
Add flour, salt, pepper, and spices; mix until a slightly sticky but workable mixture is obtained.
4. Shape the Tots:
Take small amounts of the mixture (about 1 tablespoon) and shape them into the small cylinders typical of tater tots.
5. Frying:
Heat the oil to about 347‒356 °F.
Fry the tater tots in small batches for 3‒5 minutes until golden brown on the outside and crispy.
Drain on absorbent paper.You can also cook them in an air fryer at 392 °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 and guides with recipes dedicated to the American croquettes.
FAQ (Frequently Asked Questions)
Do Tater Tots resemble hash browns?
Yes, Tater Tots and hash browns are similar, but there are differences:
• Tater Tots: finely grated potato croquettes, 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 discs or pans, then cooked in the pan or oven until golden. They can be flatter and wider.
Key difference: Tater Tots are more processed and formed into precise shapes, while hash browns are more rustic and flattened.
