Pastry Chef Attempts to Make Gourmet Tater Tots
Pastry Chef Attempts to Make Gourmet Tater Tots is a medium American recipe that serves 4. 250 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 45 min | Cook: 1 hr 5 min | Total: 2 hrs 10 min
Cost: $4.33 total, $1.08 per serving
Ingredients
- 2 lb Russet Potatoes (Russet, peeled; one batch for poaching, one batch for boiling)
- 6 cup Vegetable Oil (Neutral oil (canola or vegetable); 2 cups for poaching, 4 cups for frying)
- 2 clove Garlic Cloves (Crushed, added to poaching oil for flavor)
- 1 sprig Fresh Rosemary (Roughly 1 tsp chopped; adds aromatic note to poaching oil)
- 1 tsp Salt (Kosher or sea salt, for seasoning the potato mixture)
- 3 tbsp Potato Starch (2 tbsp for coating, 1 tbsp mixed into the potato blend)
- 8 oz American Cheese (Optional, for quick cheese sauce)
- 0.25 cup Water (For thinning cheese sauce)
- 0.25 tsp Garlic Powder (For cheese sauce)
- 0.25 cup Ketchup (For serving)
Instructions
Boil Potatoes
Place 2 lb of peeled russet potatoes in a large pot, cover with cold water, bring to a boil and simmer until firm‑tender, about 15 minutes. Drain and set aside to cool.
Time: PT15M
Cool Potatoes
Transfer the boiled potatoes to an ice‑water bath, then refrigerate for at least 30 minutes until completely cold.
Time: PT30M
Shred Potatoes
Working in batches, feed the chilled potatoes through the large shredding disc of the food processor. Pulse briefly with the processor blade to break up larger shreds.
Time: PT10M
Soak Shreds in Vinegar Water
Place the shredded potatoes in a large bowl of ice water with 2 Tbsp distilled white vinegar. Let sit for 5 minutes to prevent enzymatic browning.
Time: PT5M
Drain and Wring Out
Using a spider, lift the shreds into a clean kitchen towel. Fold the towel and squeeze firmly to remove as much moisture as possible.
Time: PT10M
Poach Shreds in Flavored Oil
Heat 2 cups vegetable oil in a saucepan to 200°F. Add the crushed garlic cloves and rosemary sprig, then stir in the drained potato shreds. Cook, stirring often, until the shreds are tender and beginning to fall apart, about 20 minutes. Remove aromatics and drain on paper towels.
Time: PT20M
Temperature: 200°F
Chill Poached Shreds
Spread the poached shreds on a parchment‑lined baking sheet, cover loosely, and refrigerate until cold, about 30 minutes.
Time: PT30M
Prepare Boiled Shredded Potatoes
Boil another 2 lb of russet potatoes until tender (≈15 min), cool, shred in the food processor, drain, and wring out as in steps 3‑5.
Time: PT30M
Combine Mixtures and Add Starch
In a large bowl combine the cold poached shreds with the boiled shreds (1:1 ratio). Sprinkle 1 Tbsp potato starch, add 1 tsp salt, and mix gently until the mixture holds together when pressed.
Time: PT5M
Form Tots
Divide the mixture into six equal portions. Pack each portion tightly into an apple corer using the handle of a large wooden spoon, then press out onto the lined baking sheet to form uniform cylinders about 2.5 cm long.
Time: PT10M
Dust with Potato Starch
Place 1 Tbsp potato starch in a fine mesh sieve and gently toss the formed tots to coat all sides evenly.
Time: PT5M
Fry Tots
Heat the remaining vegetable oil in a deep pot to 350°F. Fry the tots in batches, turning once, for 3‑4 minutes or until deep golden brown and crispy. Remove with a spider, drain on paper towels, and season with a pinch of salt.
Time: PT15M
Temperature: 350°F
Serve
Serve the hot tots immediately with ketchup, garlic‑rosemary aioli, or a quick cheese sauce (melt American cheese with water, garlic powder, and a pinch of salt).
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free, Can be made Vegan by omitting cheese sauce
Allergens: Dairy (if cheese sauce is used)
Ingredient Substitutions
- Instead of Russet Potatoes: Yukon Gold potatoes
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Garlic Cloves: Garlic powder (¼ tsp)
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
- Instead of Potato Starch: Cornstarch (may affect texture)
- Instead of American Cheese: Cheddar cheese, Monterey Jack
Equipment Needed
- Large Pot
- Saucepan
- Food Processor
- Large Bowl
- Spider
- Kitchen Towel
- Baking Sheet
- Parchment Paper (optional)
- Apple Corer
- Large Wooden Spoon
- Fine Mesh Sieve
- Paper Towels
- Cooking Thermometer
- Stove
Critical Steps — Do Not Skip
- Boil Potatoes
- Shred Potatoes
- Drain and Wring Out
- Poach Shreds in Flavored Oil
- Combine Mixtures and Add Starch
- Form Tots
- Fry Tots
Chef Tips from the Video
- A light dusting of potato starch creates a barrier that locks in moisture while giving a crisp crust
- Keeping the oil temperature low (200°F) for the poach extracts starch without browning, resulting in a fluffy interior
- Use ice water with a splash of white vinegar when shredding to prevent oxidation and maintain a bright potato color
Troubleshooting
Tots stick together or to the pan during frying
Make sure the oil is at a steady 350°F and coat each tot lightly with potato starch before frying. Fry in small batches to avoid temperature drop.
Tots turn gray or gummy inside
Do not over‑process the shreds; keep a mix of fine and slightly larger pieces. Ensure the poaching step reaches the point where the shreds are tender but not disintegrating, and add only the recommended amount of starch.
Storage
Refrigerator: Store cooked tots in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes to restore crispness.
Freezer: Freeze uncooked, formed tots on a parchment‑lined tray. Transfer to a zip‑top bag once solid; keep up to 2 months. Fry from frozen, adding 1‑2 minutes to cooking time.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Poach the first batch of shredded potatoes a day ahead and keep refrigerated
- Form the tots, dust with starch, and freeze before the final fry
- The cheese sauce can be prepared up to 2 hours in advance and kept warm on low heat
Frequently Asked Questions
What is the cultural significance and history of tater tots in American cuisine?
Tater tots were invented in 1953 by the Ohio Potato Company as a way to use leftover potato slivers. They quickly became a staple in school cafeterias, diners, and fast‑food menus, symbolizing comfort food and the ingenuity of post‑war American food processing.
What are the traditional regional variations of tater tots in the United States?
While the classic shape is the small cylinder, some regions serve them as “tater tot casserole” in the Midwest, as a topping for chili in the South, or baked with cheese in the Pacific Northwest. Gourmet chefs often add herbs, spices, or cheese to elevate the basic version.
How were tater tots originally invented and by which company?
The Ohio Potato Company created tater tots in 1953 by chopping leftover potato shreds, mixing them with a small amount of flour and seasoning, extruding the mixture through a die, and cutting it into bite‑size cylinders. The name “Tater Tot” is a trademark of the company.
How are tater tots typically served in classic American diners?
In classic diners, tater tots are usually served hot, sprinkled with salt, and accompanied by ketchup, mustard, or a cheese sauce. They may also appear as a side to burgers, chicken sandwiches, or as the base of a “tater tot casserole” with ground beef and cheese.
What occasions or celebrations are tater tots traditionally associated with in American culture?
Tater tots are a popular party snack for game nights, barbecues, and casual gatherings. They also appear on holiday spreads, especially during Super Bowl parties, where they’re served with a variety of dips and sauces.
What makes tater tots a unique expression of the potato in American cuisine?
Tater tots combine the crisp exterior of a fried snack with a soft, creamy interior, showcasing the potato’s versatility. Their uniform bite‑size shape and ability to carry flavors make them a canvas for both classic and avant‑garde preparations.
How has the gourmet tater tot trend evolved in modern American restaurants?
Modern chefs, including Bon Appétit’s Claire, experiment with poaching, dual‑texture blends, herb‑infused oils, and upscale dips like truffle aioli or cheese sauces. This elevates the humble tot into a plated appetizer or side that highlights technique and flavor layering.
What are the most common mistakes to avoid when making gourmet tater tots at home?
Common pitfalls include over‑mixing the shreds (which releases excess starch and creates a gummy mouthfeel), not removing enough moisture before frying (leading to soggy tots), and letting the oil temperature drop too low during the final fry, which prevents a crisp crust.
Why does this recipe use a low‑temperature oil poach at 200°F before the final fry at 350°F?
Poaching at 200°F gently cooks the shredded potatoes and releases starch without browning, giving a fluffy interior. The subsequent 350°F fry then quickly creates a golden, crunchy exterior while preserving the soft center.
Can I make the gourmet tater tots ahead of time and how should I store them?
Yes. After forming and dusting the tots, freeze them on a parchment‑lined tray. Transfer to a zip‑top bag and store up to two months. Fry directly from frozen, adding an extra minute to the fry time. Cooked tots can be refrigerated for three days and reheated in a hot oven.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in high‑production cooking videos that blend culinary education with entertainment. It features a rotating cast of chefs who explore classic recipes, experimental techniques, and food culture trends for home cooks.
How does the YouTube channel Bon Appétit’s approach to American comfort food differ from other cooking channels?
Bon Appétit often takes iconic American comfort foods—like tater tots—and reimagines them with professional techniques, detailed scientific explanations, and a playful narrative style. This contrasts with many channels that present the dishes in a straightforward, recipe‑only format.
Last updated: September 4, 2026
