The team at Cook's Country experimented with the best way to make tater tots that were not too dense or gummy, with a crunchy exterior. They found parcooking the potatoes and draining their starch is the best way to ensure a fluffy, fully cooked interior. Pressing the potatoes into a pan and freezing them before cutting also makes it easy to cut the mixture into tots.
The recipe includes instructions for freezing and reheating the fried tots, so you can have a side of tater tots whenever the mood strikes.
• Get the recipe: Crispy Potato Tots at Cook's Country
Have you ever made tater tots from scratch?