andrejthechef
USABowlSnackVegetarianGluten-free

Tater Tots

Small, crisp fried potato bites, made memorable by Napoleon's habit of carrying a pocketful of them to school in Napoleon Dynamite.

prep
30 min
cook
20 min
total
50 min
serves
6
level
medium
Tater Tots, from Napoleon Dynamite (2004)

Napoleon's habit of saving a handful of tater tots in his jacket pocket after lunch, only to eat them cold later in class, became one of the most quoted and most referenced small details from Napoleon Dynamite (2004), turning an ordinary cafeteria side into a genuine cult symbol.

Squeezing as much moisture as possible out of the grated potato, and giving the shaped tots a brief freeze before frying, are the two things that actually keep homemade tots holding together in the hot oil instead of falling apart.

Part of our 40 famous movie foods list.

method

  1. Grate the potatoes coarsely, using a box grater or food processor.

  2. Place the grated potato in a bowl of cold water for 5 minutes, then drain and squeeze out as much water as possible using a clean kitchen towel.

  3. Parboil the squeezed potato in salted boiling water for 3 minutes, just to partially cook it. Drain well and let cool slightly.

  4. Mix the parboiled potato with the cornstarch and salt.

  5. Shape into small cylinders, about 4cm long, pressing firmly so they hold together.

  6. Freeze the shaped tots for at least 30 minutes; this helps them hold their shape in the oil.

  7. Heat the oil to 175°C (350°F) in a deep pot.

  8. Fry the tots in batches for 3 to 4 minutes, until deeply golden and crisp.

  9. Drain on paper towels, season with a little extra salt, and serve hot.

chef's tips

  • Squeezing as much water out of the grated potato as possible is the single most important step; too much moisture left in is the main reason homemade tots fall apart in the fryer instead of holding together.
  • A brief freeze before frying firms the tots up and genuinely helps them keep their shape in the hot oil, rather than slumping or breaking apart.
  • In Napoleon Dynamite (2004), Napoleon's habit of saving a few tater tots in his jacket pocket after lunch, only to eat them cold later, became one of the film's most quoted and most referenced small details, turning a cafeteria side dish into a cult symbol.
  • Parboiling the grated potato briefly before shaping helps it hold together better than using the raw, grated potato straight away.