These Roasted Potato and Cheese Tater Tots are incredibly easy to prepare and absolutely delicious. With just a few common ingredients—potatoes, cheese, onion, salt, and pepper—you can create a healthy, irresistibly addictive snack. They’re crispy on the outside, soft on the inside, and bursting with flavor.
There’s no need to fry these tots; baking them yields perfect results. While it might take a few minutes to shape all the tots, the effort is well worth it.
You can use sweet potato too for more variation, add some garlic, make them with or without cheese, whatever suits your taste. No matter how you make them, they turn out fantastic. Once you try them, you’ll keep coming back for more.
As for the dipping sauce, I can suggest a homemade ketchup or chili jam that complement very well these roasted potato and cheese tater tots.
How to make Roasted Potato and Cheese Tater Tots
Begin with scrubbing well the potatoes and boiling them with their skins on until tender. Remove from water and set aside to cool.
Preheat oven to 230°C (450°F). Line a baking sheet with a silicone baking mat or parchment paper.
Once the potatoes are chilled, peel and grate them using the large holes of a grater. Transfer the grated potatoes to a large bowl.
Add cheese, onion, salt and pepper to the grated potatoes and stir to combine.
Scoop up about 1 tablespoon of the potato mixture into your hands and form it into cylinders about 1 inch long. Place the formed tots on the prepared baking sheet and repeat until all the mixture is used.
Drizzle olive oil over the top of the tater tots. Bake for 15 minutes, then flip them over and bake for another 15 minutes until golden brown and crisp.
Serve immediately with your favorite dipping sauce.
Hope you will give these Potato and Cheese Tater Tots a try, tag me on Instagram if you do, and enjoy!
For more potato dishes check our full collection of Potato Recipes.
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Potato Cake
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Roasted Potato and Cheese Tater Tots
Ingredients
Slightly adapted after Wishful Chef
- 23 oz (650g) red skin potatoes
- 3/4 cup (75g) Cheddar cheese , grated
- 2 spring onions , chopped
- 1 tsp (5g) salt
- 1/2 tsp (1g) black ground pepper
- olive oil to drizzle on top
Instructions
- Scrub well the potatoes and boil with their skin on until tender. Remove from water and set aside to cool.
- Preheat oven to 230C (450F). Line a baking sheet with silicone baking mat or parchment paper.
- When potatoes are chilled, peel and grate using the big holes grater. Transfer them to a large bowl.
- Add cheese, onion salt and pepper and stir to combine.
- Scoop up about 1 tbsp of the potato mixture into your hands and form into cylinders about 1 inch long. Place on baking sheet and repeat until all the tots are made.
- Drizzle olive oil over the top of tater tots. Bake for 15 minutes, flip them over and bake another 15 minutes until golden brown and crisp.
- Serve immediately with your favorite dipping sauce.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
OOOOOOOOOOOH they look so delicious!!!NEED to make!
Scrumptious! Your tater tots looks and sound amazing.
Cheers,
Rosa
This is a perfect snack or appetizer and my family will enjoy it! Love the potato and cheese together and will give this a try with my kids! 🙂
Oh these look utterly yummy and I’ll be making them this weekend. Funny thing, virtually the same ingredients including spring onions, go into one of my favorite bread recipes, but I’ll bet they don’t taste in anyway the same – that’s the fun of cooking! Thanks for this recipe, I know it will taste even better than it looks.
In Australia these are called potato gems and the first time I saw them I said (loudly) “Tater Tots!!!” Everyone turned to look at me as if I’d just arrived from Mars. They’d sing a different tune if I made these, I’m sure.
I actually made these and they were tasty. But they didn’t look like tater tots, they flattened out too much. So they ended up circular and about an inch think. Still very good and easy to handle! I substituted finely diced red onion for green onion. Yum.
I had a go at making these today and they came out looking nothing like yours, but they still tasted amazing! I couldn’t get them to form the shape, they just looked like spiky piles of potato. Also made your cornflake crusted chicken to go with them and they were incredible! Your recipes are definitely my new favourite thing 😀
Glad you liked them. Sorry it didn't shaped so nicely.. maybe it's just a matter of exercise. 🙂
I think i will make this taters tonight!
How did they turned? Hope you enjoyed the recipe.
What is a good dipping sauce for this?
These are a must try. Probably for football tomorrow!
Reading the comments about the tater tots not keeping their shape; perhaps using a cheese cloth (or other thin kitchen towel) to squeeze out some of the moisture from the potatoes would help? Just a suggestion!
I made these last night and added a table spoon of curry powder and a teaspoon of ground black pepper to make more interesting for adults. I served it with a garlic, yogurt and chive dipping sauce. I overcooked the potatoes so they were basically mashed but worked out fine. Trick for holding shape was to keep the tots small. I lightly sprayed them with oil and that also worked well.
Hi!
Do these freeze well if you were to make a lot of them at once and save for the next day?
Hi Lauren
They will be no more crispy. Better serv them immediately.