Low Sodium Crispy Tater Tots (Homemade)

Total time1 hr

Prep time25 min

Cook time20 min

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Ingredients

4 servings

2 lbs russet potatoes (about 3 medium), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 ½ tsp kosher salt, plus more for the cooking water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
2 tbsp cornstarch
3–4 cups neutral oil (such as vegetable oil or canola oil), for frying

For serving

flaky salt, for serving (optional)
Ingredient note
Limit or remove salt from this recipe if possible.

Instructions

1
Place the peeled potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 6–8 minutes, until the potatoes are just barely tender when pierced with a knife but still hold their shape — they should not be fully cooked through.
2
Drain the potatoes and spread them on a baking sheet. Let them cool until comfortable to handle, about 15 minutes.

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