Crunchy Homemade Pan Fried Tater Tots with Irish Rooster Potatoes



This recipe is one that I made for my brother. He recently asked if I could whip up a recipe for him. I must admit when he first asked me about tater tots, I had no idea what he was talking about. But it sure looked like a tasty treat!  I personally really like potato croquettes, so I wasn’t too sure if I would like tater tots. But they were an absolute delight: crunchy on the outside, fragile and soft on the inside. Fantastic!

I read that they are considered kid’s food in a lot of places.. Now, I didn’t grow up with them so I personally don’t get why. Especially when you add loads of herbs and spices like garlic powder, as kids generally don’t tend to like it that much. 
Tater tots remind me a bit of rösti, a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish similar to hash browns nowadays in Irish/English breakfasts. The main difference here is mostly the shape and the fact there’s no eggs involved. Hash browns for example do require eggs. Also unlike potato croquettes, the core is not made from mash but rather from grated potatoes.

Choosing the right potato

I used Irish Rooster Potatoes, red-skinned potatoes with a yellow flesh, as they give a lovely floury texture and deep earthy flavour. “Rich in carbohydrates, Rooster potatoes are a fantastic fuel for our working bodies. Unadulterated and unprocessed, they are one of the best and most delicious sources of starchy energy in our diets. Roosters also contain some protein, little or no fat and have almost twice the amount of fibre as the same amount of brown rice. They are also a source of potassium, important for a healthy blood pressure and contribute a significant amount of vitamin C, a powerful antioxidant and important for immune health.” – Best in Season

Whatever kind you end up going for, make sure they are more floury/mealy than waxy. Waxy potatoes hold their shape and have a firm bite, so they’re great for salads or for boiling. Floury potatoes end up fluffy when they’re cooked, making them perfect for chips, roast potatoes or baking. But then you also have varieties that fall in the centre, with both waxy and firm qualities. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash. Rooster potatoes are part of that last category, as they are a 6 on the scale of waxy – floury (9 being very floury).

One last tip I’m going to give: don’t deep fry these tots! Pan frying them will give them a better flavour and an ideal crunchiness!

Crunchy Homemade Tator Tots
Crunchy Homemade Tator Tots
Crunchy Homemade Tator Tots



Adjust Servings
1kg rooster potatoes
2tablespoons all purpose flour
2teaspoons oregano
2teaspoons thyme
1 handful of fresh parsley
vegetable oil or sunflower oil
pepper & salt
2teaspoons dried garlic powder


Peel potatoes and place them in a pot and fill with cold water.
Place a lid on and bring to a steady boil over a high heat. Par boil for about 6 minutes before draining and allowing to cool completely.
Mark as complete
Once cool, grate them finely using a (box) grater.
I wouldn't recommend using a food processor, unless you have a good one that won't over-mix the potatoes, as you do want to keep that grated texture. Pat them dry with a towel and try to get as much water out of them as possible.
Pat them dry with a towel and try to get as much water out of them as possible.
Mark as complete
Add flour and herbs and spices to the potatoes.
Don't add any more flour than recommended, as this will make them stick together less and you won't have that lovely crunchy potato exterior.
Mark as complete
Now it's time to start shaping them!
This was the only tricky part for me, as they were just so sticky it was hard to handle them, but I got there in the end so don't get frustrated.
Mark as complete
Heat up oil in a deep pan
Make sure you have a good layer of oil, enough to cover about half of the size of the tots will be fine, but I prefer to use less oil myself.
Fry for 5-6 minutes until golden brown (make sure to flip them over so both sides get cooked) and place them on kitchen paper to remove some of the oil before serving them.
Mark as complete
Finish with some freshly cut parsley
Serve with your favourite dip, my favourite is Cork's Farm Fresh Foods' Chipotle Sauce, which is locally produced in Carrigtwohill.
Mark as complete
Tip: if you want to save them for later, only fry them until golden, not brown. Let them cool down and then place them in the freezer
To my brother: enjoy! I hope you like them!
Ps: Looking for some veggies to serve with the tots? I recommend roasted carrots.


  • Sam

    These look so delicious, my mouth is watering! The pictures are so detailed too- thank you for sharing!

  • candy

    Making tutor tots is easy and the only frustrating part is shaping them. I make a bunch and freeze ahead of time. So much cheaper over purchasing a package from the store and taste better.

  • Adrienne

    Hi Tine!
    This looks yummy! Just wanted to stop by and thank you for letting me feature a couple of your posts for my Saint Patrick’s Day Round Up. If you get a chance, hop on over so you can see which ones were chosen.
    Thanks again!

  • Kate

    I love a crunchy tot!

  • Rachel @ Kitchen Cents

    I’ve never made homemade tater tots before but these look simple and delicious. Thanks for sharing!

  • Jolina

    This reminds me of rösti too, which I can a whole plateful of! I love how crunchy these look. We’re kind of in a potato rut (mashed potato, anyone??); tater tots would be a fabulous change.

  • Willow

    These are making me hungry! I have been eating low carb for awhile, so I don’t remember the last time I had potatoes! I love tater tots, and I think making your own is such a good idea so that you can control the ingredients.

  • Meunier Geneviève

    Dat ga ik eens proberen zie, lijkt inderdaad op rösti. Bedankt, en ook voor het leuke verhaal bij je recept!

  • Crystal // Dreams, etc.

    I’ve been wanting to make homemade tater tots! I’ll definitely be trying this recipe soon.

  • Stephanie Chavez

    We love tater tots in my house. I haven’t ventured into making them myself from scratch, but I do love to make hashbrowns. I’ll have to give these a try these next! 😉 The sweet potato version sounds like a great idea!

  • Ayana

    I have these potatoes in my kitchen right now, these look SO good. I’m totally making them for dinner!!

  • Laura

    OMG! I need these in my life, this makes me hungry!

  • Kimberly @ Berly's Kitchen

    I had to check out your tater tots when you said they were homemade. Tater tots are one of my least favorite potato products (weird, I know). However, I could eat the entire pan of these. The herbs you used sound delicious, and the potatoes look fabulous!

  • Rachel

    Yum! Tots are my fave! Will def need to try this!

  • Leah

    Oh my! My kiddos would love these! What a yummy idea!

  • M

    You make this seem so easy! I must try them some time. 🙂

  • Sharon

    Wow these tots look so crispy and delicious! I never thought making them from scratch would look so good and be so easy. I gotta try these out this weekend!

  • Hannah

    These are so much easier to make than I thought! They look so good! And it’s certainly cheaper than buying them and definitey better than frozen!

  • Cait Weingartner

    Wow, these look amazing! Just the thing for my next “cheat day”. Combined with a delicious burger…HEAVEN!

  • Joscelyn

    Oh yum! I love potato anything, so I definitely will have to try these soon!!

  • Amanda

    I love the idea of homemade tots. I’ll have to look for the Irish Rooster potatoes, too. I’m not sure I’ve ever used them before!

  • Rachel Kromdijk

    It looks so amazing!

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