Air Fryer Tater Tots
So, About These Air Fryer Tater Tots…
You know those days when you’re kind of wandering around the kitchen, kinda hungry but not up for a whole production? That’s when I find myself hauling the bag of frozen tater tots out of the back of the freezer. They’ve been the all-time, don’t-judge-me snack (and yes, sometimes dinner) round here for ages. I probably make them more than I’d admit to most folks! But now that I use the air fryer, prepping tater tots is a whole thing—so fast and somehow even crispier, and I get way fewer of those awkwardly mushy ones from the oven (oh, you know what I mean). Oh, a quick story: my cousin Todd once tried to pass off air-fried tots at a family BBQ as his own original creation. Buddy, no one’s reinventing the wheel here! But fair play, they were the first gone.
Why You’ll Actually Love These
I make this when I need a snack yesterday or frankly, when my brain’s too fried to whip up something fancier. My family goes positively bonkers for them (oddly, the dog’s especially attentive whenever I open that air fryer). Sometimes I’ll try to sneak a veggie in at dinner, thinking, “maybe they won’t notice,” but—nope—put tots on the table and that’s the end of the negotiation. Also, air fryer cleanup is so much less irritating than scrubbing an oven tray. Not saying it’s a miracle cure, but man, it makes a difference for lazy nights. The only thing I wish? They’d last a little longer—but in my house there’s always someone lurking, ready to steal the crispiest one straight from the basket.
Here’s What You’ll Need
- 1 bag of frozen tater tots (mine’s usually whatever’s on sale but my gran swore by Ore-Ida—honestly, it’s all good)
- Olive oil spray (okay, sometimes I run out and just barely mist with whatever oil is nearby, even canola)
- Pinch of salt (I like sea salt, but regular table salt’s fine; if you’re feeling wild, try garlic salt)
- Optional: smoked paprika or a quick dash of ranch seasoning if your crowd likes things a little extra
- If you’re in a rush, skip the oil. They’ll still get crisp—just not as much
Alright, Here’s How to Do It
- Preheat your air fryer to 400°F (about 200°C). If you forget, it’s not the end of the world—just toss ’em in and add a few minutes. (Actually, sometimes I skip this step and they’re still decent.)
- Dump tots into the basket. I usually use enough to make one layer, not stacked on top—not that it stops my kids from piling them in. Give ’em a light spray with oil (don’t drown them) and sprinkle your salt or other seasonings.
- Fry for 8 to 10 minutes. Give the basket a good shake halfway through. This is the part where I almost always sneak one to check texture. Careful, though. Hot as blazes when they first come out.
- If you like ’em really crispy, go another 2 minutes. Just don’t wander off and forget or you’ll end up with what I call potato gravestones (yep, learned this the hard way).
- Tip into a serving bowl. Or onto a plate if you don’t want to wash an extra dish. Optional: hit them with more salt, a sprinkle of parmesan, or whatever wild topping your heart desires.
Stuff I Learned the Hard Way (Notes, a.k.a. My Mishaps)
- If you overload the basket, half get soggy — but actually, sometimes the softer ones are perfect for dipping (shh).
- Worried they’re not all the same golden color? Same. But they taste fine. Stop fussing.
- If you try to line the basket with foil for zero cleanup…well, just make sure you poke holes or you’ll get soggy, sad tots.
- I thought doubling the spray would make them crispier—nope, just greasier.
Things I’ve Tried (and a Flop or Two)
- Seasoned salt and a dash of cayenne—good for adults, less so for picky kids.
- Crumbling feta cheese on top. Actually surprisingly nice! But don’t do it before cooking or it just burns.
- Trying with sweet potato tots instead. Once? Sure. But I found regular holds up better in the air fryer—for me, anyway.
- Once tried topping them with leftover taco meat—a bit mad, but hey, we finished them (if you want a real recipe, check Serious Eats’ fussier version too).
What if I Don’t Have All the Equipment?
You need an air fryer (obviously) but my neighbor claims he gets decent results with a toaster oven on convection—just takes a bit longer and honestly, doesn’t get quite as crispy. If you’re a college kid: I reckon even a countertop oven works in a pinch, just check them more often and crank the temp. Don’t stress.
How Long Will They Keep? (If You Can Resist)
Supposedly you can store leftovers in a sealed container for 2 or 3 days in the fridge. Frankly though, in my house it never lasts more than a day; people will devour cold tots from the fridge if I don’t hide them. But—if you do save some, reheat in the air fryer for 3 minutes to revive the crunch. Microwave = flabby sadness.
My Favourite Ways to Serve Them
- Bowl ’em up with ketchup (classic, everyone’s happy)
- Weirdly, my sister dips hers in mayonnaise mixed with Dijon—it’s actually brilliant
- They’re just as great alongside scrambled eggs for brunch (try it—so good)
- We do “totchos” sometimes: melted cheese, jalapeños, chives, bit of salsa slapped on top. Not traditional but who’s counting?
My Top Pro Tips (a.k.a. Mistakes I’ve Made So You Don’t Have To)
- Don’t crowd the basket. I once stacked two bags’ worth thinking I was clever—nope, top were fine, bottom mushy.
- Oh, and don’t try to rush the shake. The shake is not optional; it’s the difference between crispy and “meh.”
- I once tried letting them sit in the basket after the timer—they looked crisp, but it’s amazing how quick they can go from crunchy to kind-of chewy. Serve ’em hot!
Your Actual Questions—Answered
- Can I cook more than one layer at a time?
- Short answer: you can, but they won’t all be crispy. If you don’t care, pile them in. If crispy’s why you’re here, stick to one layer or batch it.
- Do you have to use oil?
- Nope! They’ll cook fine dry, but a light spray does help crunch. Sometimes, when I totally forget, they’re still edible—just not as golden, kinda like what you’d get at a little league snack shack, which has its own charm.
- Can I season them before cooking?
- Yes! Actually, that’s the best way to get flavor to stick. Except cheese—add that after or you’ll be scraping dairy off the basket for days. Ask me how I know.
- Is preheating really necessary?
- Mmmm—so, I used to be diligent. But if you’re distracted (which I usually am), skipping preheat and just adding a minute at the end works fine.
- What if my tots are a bit pale?
- Add a couple more minutes. Or just embrace it; sometimes the pale ones taste the best, not sure why.
- Do you have a preferred air fryer?
- I use an older Cosori model, which has seen better days. But honestly, any pretty decent brand will do the trick—if you need tips, Wirecutter has good air fryer roundups that truly helped me decide back in the day.
Anyway, let me know if you make these—especially if you find a topping weirder (or more brilliant) than ketchup-mayo. Life’s too short not to experiment with tater tots. Cheers, and don’t forget the shake halfway through. Or do, and be amazed how wrong you can be. Happy snacking!
Ingredients
- 3 cups frozen tater tots
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3-5 minutes.
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2In a large bowl, toss frozen tater tots with olive oil, garlic powder, paprika, black pepper, and salt until evenly coated.
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3Arrange the tater tots in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
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4Air fry for 12-15 minutes, shaking the basket halfway through, until the tater tots are crispy and golden brown.
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5Transfer cooked tater tots to a serving plate. Sprinkle with Parmesan cheese and parsley if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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