Recipes and Cooking Homemade Potato Tots 3.2 (6) These homemade potato tots are even better than what you can buy in the store or order at a diner. Keep these tots on hand for breakfast or an easy side dish! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 16, 2016 Print Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 35 mins Cool Time: 15 mins Fry Time: 3 mins Total Time: 73 mins Servings: 8 Yield: 72 potato pieces Jump to Nutrition Facts Ingredients 3 pound russet potatoes (about 8 medium) 2 tablespoon all-purpose flour 1 teaspoon kosher salt 1 teaspoon onion powder Peanut or vegetable oil Kosher salt Directions Preheat oven to 425°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork and place in a shallow baking pan. Bake for 35 to 40 minutes or until a paring knife inserts easily but resists toward the center. Cool for 20 minutes. Peel away and discard the skin. Coarsely shred potatoes using a box grater or food processor. Place potatoes in a large bowl. Sprinkle with the flour, 1 teaspoon salt, and onion powder. Using your hands, mix well. Divide mixture in half. Transfer each half of the mixture to a piece of waxed paper. Firmly pat each into a 6x6-inch square about 3/4-inch thick. Using a large sharp knife, cut each into 36 squares. Fill a deep 3-quart saucepan or deep-fat fryer half full with oil; heat oil to 350°F. Working in batches of 8 (oil will bubble up as pieces are added), fry potato pieces in hot oil for 3 minutes or until golden brown, stirring gently occasionally. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Sprinkle with additional salt while warm. To Freeze: Cool fried potato pieces and place in an airtight freezer container. Freeze for up to 3 months. To serve, arrange pieces in a single layer in a shallow baking pan. Bake in a 400°F oven for 15 minutes or until heated through and crisp. Spice it up: Replace the salt and onion powder with 1 to 2 tablespoons of Taco Seasoning, Prairie Seasoning, Pacific Seasoning, Everyday Seasoning, Citrus Seasoning, or Fajita Seasoning. If using Italian or Greek Seasoning, add 1 teaspoon kosher salt. (Seasoning recipes listed on page XX). Rosemary-Smoked Black Pepper Omit onion powder. Add 1 teaspoon finely chopped fresh rosemary and 1/2 teaspoon smoked black pepper. Print Nutrition Facts (per serving) 268 Calories 18g Fat 25g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 268 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Sodium 287mg 12% Total Carbohydrate 25g 9% Total Sugars 1g Protein 3g Vitamin C 7.3mg 37% Calcium 18mg 1% Iron 1.2mg 7% Potassium 537mg 11% Folate, total 21.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.