Best Tater Tots
A potato is a powerful thing in Joshua Weissman's hands.
Joshua Weissman•
Aug 20, 2025
Ingredients (6)
Directions
Peel potatoes (2 lb), placing the peeled potatoes in cold water (2 quarts). Once all of the potatoes are peeled. Grate potatoes (2 lb) on the medium side of a box grater. Once again holding the grated potatoes (2 lb) in a bowl of cold water (2 quarts).
Strain potatoes (2 lb) from the water (2 quarts) and place into the center of a towel. Pull the ends together, then twist and squeeze to remove as much moisture as possible from the potato.
Add the potatoes and duck fat (3 ½ quarts) to a heavy bottomed pot or dutch oven, and heat the potatoes to 205°F. Once to the target temperature. Strain the potatoes from the fat. Reserving the fat for later use.
Lay the strained potatoes (2 lb) onto a baking tray, then season with salt and add the cornstarch (2 Tbsp). Mix by hand until thoroughly incorporated.
Begin shaping the potato mixture in tater tot shapes and placing onto a parchment lined baking tray. Freeze the tater tots overnight.
Heat the duck fat (3 ½ quarts) from the confit to 350°F. Fry the frozen tater tots in batches until golden brown and crispy. Transfer to a wire rack-lined baking tray and season with salt.
