If crispy hot tater tots make you grin, then you have got to try these irresistible Smashed Tater Tots! Every time I make these, my whole family just stands around and grabs them off the pan.
Who doesn’t love cheese and potatoes? I’ve been making snacks, entrees, and side dishes around this pairing since “the 1900s”, as my boys are all too happy to laughingly remind me. This recipe was inspired by our favorite cheesy bacon tater tots, and these smashed potatoes with parmesan are also quite similar. I will caution you, though. These tots are immensely snackable. They will not last long!
And the best part? It’s just four ingredients. Tots, cooking spray, cheese, and parsley. That’s it. The prep work takes less than five minutes. Then, it’s just a matter of time!
My friends, I have to admit that I love tater tots. Whether served as a side dish, main course, or just a snack on the go, they’re a simple, satisfying, and endlessly versatile potato. And, you already know how much we love potatoes around here! Tots have become one of my favorite options to bulk up a last-minute dinner, or try out any new dipping sauces I’m testing.
But, smashing is the move! You bake the tots first to get them warm and soft inside, then press each one flat with the bottom of a measuring cup. They go back into the oven at a higher temp, and get so wonderfully crunchy and crispy. And, since you’re starting from frozen, there’s absolutely no fuss with this recipe for smashed tater tots.
Tater Tots – The key here is that they are frozen, not thawed. I am not brand loyal on tots. We almost always buy ours at Kroger.
Cheese – I prefer freshly shredded Parmesan for its sharper flavor. Pre-grated will work in a pinch, but freshly grated melts better and tastes better (this is one of those cases where you can tell).
Parsley – You’ll love the fresh pop of color and vibrance that chopped Italian parsley adds as a finishing move. But, if you hate it, you can leave it out. I won’t judge.
Cooking Spray – I use olive oil Pam spray because it’s convenient to use. But, you can also drizzle and spread the oil around. Or, use a handheld oil sprayer like this (I have one, I’m just not 100% sold on it. When the oil mists out like in the pictures, it’s great! But sometimes, it acts more like a squirt gun in practice).
Preheating the Oven: Flip the switch on you oven to 400°F. While the oven heats up, I usually grate the Parmesan and chop the parsley so everything is ready to go when I need it.
Laying Out the Tots: I lightly grease a rimmed baking sheet with cooking spray. Then, you just spread the tater tots in a single, even layer across the pan with space between them. No touching. They need room for airflow so the edges can crisp.
First Bake: Slide the pan into the oven and let them bake for 20 minutes. We’re not looking for crispy yet. I just want them cooked through enough to press.
Increasing the Temp: Pull the pan out and crank the oven up to 450°F.
Smashing: This is the fun part. Spray the bottom of a heavy measuring cup with oil so that the tots don’t stick, then gently press each tot flat against the pan. You want them compacted but still firm enough to flip later. We’re not pulverizing these potatoes.
Second Bake: I return the smashed tots to the oven and bake another 10-15 minutes, until they get golden and crispy around the edges.
Flipping and Cheesing: Pull the pan out one more time. You need to flip each tot over. Then, sprinkle with the grated Parmesan.
Final Bake: We’re putting them back in the oven for 5 more minutes, just until the cheese melts.
Serving: Let them cool for just a minute or two (they’re hot), sprinkle with parsley, and serve with the dipping sauce of your choice.
Possibly the most important thing you can do to ensure that each tater tot is crispy and satisfying is leave enough space between the tots as they bake. Spread them in a single, even layer across the pan, trying not to have too many tots touching one another. This allows the edges to crisp evenly in the oven. Crowding the pan traps steam, and steam is the arch-enemy of roasting and crisping those edges.
Always Start Frozen – Do not thaw the tater tots before baking. Adding them to the pan frozen is very important. Thawing changes the cooking time and can result in tots with inconsistent texture and temperature.
Use Fresh Toppings – Part of what this frozen tots recipe so amazing is the fresh pop for contrast. Crispy tots with fresh cheese and herbs. The only thing they need now is a dip. And, don’t worry, I’ve got that covered (just keep reading).
Oil the Cup – Spray the bottom of your pressing tool with cooking spray before smashing. This will keep the tots from sticking and tearing apart.
This smashed tater tots recipe was developed quite literally with dipping in mind. And, heaven knows I have plenty of options! Blackened ranch dressing is one of our favorites.
But, my avocado cream sauce and cajun dipping sauce are also both fantastic choices that regularly appear on our table. For serious snacking, I’ll put out a whole tray of smashed tots alongside these dips and just let my crew go at it.
How to Store: Store any leftover smashed tater tots in a single layer in an airtight container in the fridge for up to 2 days. Stacking them will make them soften and get soggy.
How to Reheat: Spread them back out on a baking sheet and reheat at 425°F for 5-8 minutes. They won’t be quite as crispy as the first time around, but the oven will bring back some of that crunch. You can also use the air fryer for a smaller portion.
Grease the pan before baking. And, make sure to spray the bottom of your measuring cup before pressing. Flipping the tots before adding cheese also helps them release from the pan.
Pressing the tots flat compacts those layers of crunchy potato. More surface area means more crunch when they’re finished in the oven. It’s the difference between a regular tater tot and something you can’t stop reaching for.
Flat enough that the tot is compacted against the pan, but still firm enough to flip without falling apart. You’re not trying to make potato paper. Just a firm, flat disc.
I haven’t tested it, but it should work. You’d need to bake, press, and then air fry at a high temp in batches. The oven is easier when you’re making a large batch.
