Air fryer recipe · Snacks
Homemade Crispy Potato Tots
Little shredded-potato barrels with a shatter-crisp crust and a soft fluffy center that beat any frozen bag.
- 29 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 100kcal
- 1.9 gprotein
- 23.1 gcarbs
- 0.1 gfat
- 2.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes4 medium
- Onion, grated2 tbsp
- Cornstarch2 tbsp
- Garlic powder1/2 tsp
- Salt and pepperto taste
Method
Par-cook and grate
Boil the whole potatoes for about 8 min until only just tender, then cool and peel them. Coarsely grate the potato so you get short, fluffy shreds instead of a sticky mush.
Squeeze out moisture
Wrap the grated potato in a clean towel and wring out as much liquid as you can. Getting rid of the moisture is the single most important step for crisp, sturdy tots that hold together.
Mix the base
Combine the dry shreds with the grated onion, cornstarch, garlic powder, salt and pepper. The cornstarch binds it all so the tots keep their barrel shape instead of falling apart.
Shape the barrels
Press small handfuls firmly into little cylinders, packing them tight so they do not crumble. A light spritz of oil on each one helps them brown into a golden shell.
Air-fry until crunchy
Arrange the tots with space between them and air-fry at 200°C for 16 min, turning halfway. They are ready when every side is golden brown and crisp enough to hear when you tap them.
