Potato tots, from fresh, fried or baked
Common food
Photo: Wikipedia
Potato tots are bite-sized cylinders of grated or riced potato, bound with a touch of flour and egg, then fried or baked to a golden, shatteringly crisp exterior. Inside, they offer a soft, fluffy, and starchy potato texture. Nutritionally, they are a high-energy, carbohydrate-rich food with a significant fat content from the cooking method.
Calorie split: 3% protein · 40% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love potato tots for their perfect textural contrast—a salty, crunchy shell giving way to a warm, tender potato center. They are a nostalgic comfort food and a universally appealing, dippable snack or side that pairs with almost anything.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to blood sugar spikes and may not suit low-fat or diabetic diets. To counteract this, bake instead of fry, control portions, and pair with a protein (like Greek yogurt dip) or a fiber-rich vegetable side to slow digestion.
Key benefits
- Quick source of energy from carbohydrates
- Contains some dietary fiber from whole potato
- Versatile base for various seasonings and dips
- Convenient, portion-controlled side dish
- Can be baked for a lower-fat preparation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'tater tot' was invented in 1953 by the Ore-Ida company as a way to use up leftover slivers of cut potatoes.
Full nutrition (USDA data · scales with serving)
| Water | 56.5 g |
| Energy | 237 kcal |
| Protein | 1.9 g |
| Total lipid (fat) | 15.5 g |
| Carbohydrate, by difference | 24.4 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 0.28 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.47 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 63.0 mg |
| Potassium, K | 243 mg |
| Sodium, Na | 421 mg |
| Zinc, Zn | 0.26 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 6.4 mg |
| Thiamin | 0.17 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 24.5 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 15.0 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.43 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 6.1 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.7 g |
| PUFA 18:2 | 5.2 g |
| PUFA 18:3 | 0.53 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
What's the difference between a tater tot and a hash brown?
Tater tots are made from grated or riced potato that is formed into small cylinders and bound with flour/egg, while hash browns are typically shredded or diced potato patties without added binders.
Are baked tater tots healthier than fried?
Yes, baking significantly reduces the fat content compared to deep-frying, as it requires little to no added oil to achieve crispiness.
Can I make potato tots from scratch?
Absolutely. Grate potatoes, squeeze out excess moisture, mix with a small amount of flour, egg, and seasonings, form into cylinders, and bake or fry until golden.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.37 kcal/g · 3% calories from protein · 2.3 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.73 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.