Potato tots, frozen, NS as to fried or baked
Common food
Photo: Wikipedia
These are small, cylindrical nuggets of grated potato, typically pre-formed and frozen for convenience. They offer a satisfyingly crispy exterior when cooked, giving way to a soft, fluffy potato interior. Nutritionally, they are a significant source of fat and carbohydrates, with a modest amount of fiber.
Calorie split: 3% protein · 40% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People adore them for their comforting, nostalgic appeal and the perfect contrast between the crunchy outside and tender inside. They are a beloved, versatile side that can be seasoned in countless ways or dipped in a favorite sauce.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to blood-sugar spikes and is a concern for those monitoring calorie or fat intake. To mitigate this, pair them with a lean protein (like grilled chicken) and a non-starchy vegetable to balance the meal, and practice strict portion control by measuring a single serving before cooking.
Key benefits
- Quick and convenient meal component
- Provides a source of dietary fiber
- Offers a satisfying, crispy texture
- Versatile base for various seasonings
- Long shelf life when frozen
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'tater tot' was invented in 1953 by the Ore-Ida founders 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 best way to cook frozen potato tots for maximum crispiness?
For the crispiest texture, bake them on a preheated baking sheet in a single layer at 425°F (220°C), flipping halfway through. An air fryer at 400°F (200°C) also yields excellent results.
Are potato tots gluten-free?
Most plain potato tots are naturally gluten-free, but you must check the label. Some brands may add wheat-based fillers or process them in facilities with gluten, posing a cross-contamination risk.
How do frozen potato tots differ from hash browns?
Potato tots are made from grated potato that is formed into cylinders, while hash browns are typically shredded or diced potato that is formed into patties or loose shreds, resulting in different textures.
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.