Crispy Blackstone Tater Tots

Here’s my go-to recipe for Blackstone tater tots that come out crispy on the outside and perfectly soft on the inside. The griddle gives them that nice golden-brown crust that you just can’t get from the oven, plus a hint of that wonderful outdoor cooking flavor.

These tater tots have become our weekend favorite – my kids ask for them every time we fire up the Blackstone. I always make an extra batch because they disappear so quickly, and let’s be honest, cold tater tots make a pretty great midnight snack!

What Kind of Potatoes Should I Use?

For homemade tater tots, starchy potatoes like Russets or Idaho potatoes are your best bet. These varieties have less moisture and more starch, which helps create that classic crispy exterior and fluffy interior we all love in a perfect tot. While you could use waxy potatoes like Yukon Golds, they tend to become a bit gummy when mashed and won’t give you that ideal tot texture. Just make sure your potatoes are fresh and firm, without any green spots or sprouts. If you’re boiling them first, cook them just until tender – overcooked potatoes will absorb too much water and make your tots mushy rather than crispy.

Options for Substitutions

This tater tot recipe is pretty adaptable and you’ve got some room to play around with ingredients:

• Potatoes: While regular russet potatoes work best here, you can use Yukon Gold or red potatoes too. Just keep in mind that waxier potatoes might give you a slightly different texture. Sweet potatoes can work too, but they’ll need less cooking time and will give you a sweeter result.
• Colby Jack cheese: Feel free to swap this with cheddar, monterey jack, or even pepper jack if you want a kick. Mozzarella works too, but it might make your tots a bit stringier.
• Bacon bits: You can use real crumbled bacon, turkey bacon, or even leave them out for a vegetarian version. Ham bits or finely chopped pepperoni can work as tasty alternatives.
• Breadcrumbs: Panko breadcrumbs make an extra crispy coating, or you can use crushed cornflakes or crushed potato chips for something different. Gluten-free breadcrumbs work fine too.
• Eggs: If you’re avoiding eggs, try using 1/4 cup of mayo or 1/2 cup of buttermilk as a binding agent. Just note that the coating might not stick quite as well.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Blackstone tater tots is getting the potato consistency right – overcooking your potatoes will lead to a mushy mixture that won’t hold its shape, so cook them just until fork-tender and let them cool completely before grating or mashing. When forming your tots, avoid making them too large or compressing them too tightly, as this can result in a dense, heavy texture instead of that perfect crispy-outside, fluffy-inside bite. The temperature of your Blackstone griddle is crucial – if it’s not hot enough (around 375°F), your tots will absorb too much oil and become greasy, while too hot will burn the outside before the inside is heated through. For the crispiest results, don’t overcrowd your cooking surface – leave enough space between each tot for even browning, and flip them only once during cooking to achieve that golden-brown crust.

What to Serve With Tater Tots?

These cheesy, bacon-loaded tater tots are perfect for serving alongside your favorite dipping sauces – I love setting out ranch dressing, ketchup, and maybe some spicy chipotle mayo for everyone to choose from. Since these tots are pretty rich, they pair really nicely with some lighter sides like a crisp coleslaw or a simple green salad. If you’re serving these as part of a bigger meal, they go great with grilled burgers, hot dogs, or even a juicy steak fresh off the Blackstone. For a fun twist, try topping them with some chopped green onions or a dollop of sour cream to take them to the next level.

Storage Instructions

Keep Fresh: Once your Blackstone tater tots have cooled down, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days, though they’re usually at their best within the first 2 days. Layer them with paper towels to help maintain their crispiness.

Freeze: These tots are perfect for freezing! After cooking, let them cool completely, then arrange them on a baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer bag or container and they’ll keep for up to 3 months. It’s like having your own homemade frozen tots ready whenever you need them!

Crisp Up: To get your tots crispy again, heat up your Blackstone griddle to medium-high heat and cook them for 3-4 minutes, flipping occasionally. If you’re working with frozen tots, no need to thaw – just pop them straight on the griddle and cook until hot and crispy. You can also use an air fryer at 400°F for about 5 minutes for that perfect crunch.

Preparation Time	30-60 minutes
Cooking Time	25-30 minutes
Total Time	55-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 80-90 g
• Fat: 120-130 g
• Carbohydrates: 250-270 g

Ingredients

• 8 medium potatoes, peeled and cooked (about 2 lbs or 875g)
• 1 1/2 cups shredded colby jack cheese (168g)
• 1/2 cup bacon bits (47g)
• 1 teaspoon table salt (7g)
• 1/4 teaspoon ground pepper (1g)
• 1/2 cup all-purpose flour (64g)
• 2 eggs, beaten
• 1 1/2 cups breadcrumbs (201g)
• Oil for frying

Step 1: Prepare the Potatoes

Start by placing peeled potatoes into a large stockpot and cover them with cold water.

Bring the water to a boil over medium heat and let the potatoes cook for about 20 minutes.

The potatoes should be tender but still hold their shape.

Once cooked, drain the water and let the potatoes cool completely.

If you’re planning ahead, you can perform this step the day before to save time the day of cooking.

Step 2: Grate and Mix Ingredients

Grate the cooled potatoes using a box grater or food processor and place the shreds into a large bowl.

Add shredded cheese, bacon pieces, salt, and pepper to the potatoes.

Mix everything thoroughly to ensure an even distribution of ingredients throughout the mixture.

Step 3: Shape the Tater Tots

Take portions of the potato mixture and form them into one-to-two-inch balls or keg shapes using your hands, making sure they are packed tightly enough to hold their shape.

Step 4: Set Up the Dredging Station

Prepare a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each tater tot first in the flour, then dip it in the beaten egg, and finally coat it in breadcrumbs for an even layer around the potato mixture.

Step 5: Freeze the Tots

Place the breaded tater tots in a single layer on a lined baking sheet.

Repeat until all tots are formed and breaded.

Freeze the loaded tater tots for at least an hour to help them hold their shape during frying.

Step 6: Fry the Tater Tots

Place a pan or disposable foil pan on top of your Blackstone Griddle.

Fill it with 1.5 to 2 inches of frying oil, leaving enough room for oil expansion.

Cover with a dome lid to help heat the oil to 375°F, using a digital thermometer to monitor the temperature.

Once the oil reaches the target temperature, carefully remove the tater tots from the freezer.

Fry several at a time, ensuring not to overcrowd the pan.

Cook for 4-5 minutes until outside is golden brown.

Maintain the oil temperature by adjusting the griddle burners and using the dome lid as needed.

Step 7: Drain and Serve

Once the tater tots are cooked, use a metal slotted spoon to transfer them onto a plate or baking sheet lined with paper towels to drain excess oil.

Serve the tater tots hot, optionally with ranch dressing or sour cream for dipping.