Smashed Tater Tots Recipe

Ash Tyrrell

Smashed Tater Tots Recipe

I just made a batch of smashed tater tots, and I have to say—they exceeded all my late-night snack expectations. After those first crunchy bites, I knew I’d found a game-changer. It took minimal effort, but the flavor and texture are next level. Every tot ends up golden, crispy on the edges, soft inside—exactly what I was craving.

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Prep Time 5

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

1 pound frozen tater tots about half of a 32-ounce / 2-lb bag — frozen keeps the texture intact; fresh tater tots or thawed ones tend to turn mushy.
3 tablespoons unsalted butter melted — butter adds rich flavor without extra salt; using unsalted lets you control the seasoning.
½ teaspoon salt — just enough to bring out the potato's natural flavor.
¼ teaspoon black pepper — mild heat; freshly ground works best.
¼ teaspoon garlic powder — adds savory depth; you can swap for onion powder or your preferred seasoning.

Method

First, I preheat the oven to 425°F. While it's heating, I arrange the frozen tater tots in a single layer on a baking sheet, giving each tot a little breathing room. Then I bake them for about 10 minutes so they begin to crisp up on the outside.
After that initial bake, I pull the tray out and gently smash each tot to about ¼-inch thickness using a flat-bottomed glass. I then whisk together melted butter, salt, black pepper, and garlic powder, brushing that mixture lightly over each smashed tot to coat.
Next, I slide the baking sheet back into the oven and bake for another 10-15 minutes, watching until the edges are golden and crispy. Once done, I let them cool just a bit so they firm up, then plate and serve right away—tots are best warm.

Notes

I always leave enough space between tots on the sheet. Crowding causes steam and soft edges.
I try to smash them evenly. If some are flatter than others, they crisp too fast and may burn.
I keep an eye on the second bake. The edges go from golden to too dark quickly, so I tend to pull them a little early rather than risk burning.
I use good quality garlic powder. Fresh taste matters: stale or low-quality seasonings make the difference obvious.
If I want extra crisp, I flip the tots halfway through the second bake so both sides get good exposure.