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Home-Made Potato Tots |
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Do not peel the potatoes, but place them in a pot and cover them with cold water. Bring it to a boil and let it simmer for no more than 8 minutes.
Drain the potatoes and let them cool for at least 25 minutes so you don't scald your fingers.
Grate the potatoes, skins and all, into a bowl. Using your hands, a big spoon, or a spatula, work in the cornflour, salt, pepper, garlic, and green onion and knead for a minute.
Form the mixture into small cylinders, and place the formed tots in a largish bowl. Run your hands under cold water if the mixture is sticking to them.
Pre-heat your air-fryer to 400°F.
Once the fryer is hot, drizzle the oil over the tots and turn them gently to get them lightly covered. Be sure to do this at the last moment so the oil is on the surface; the tots will absorb the oil quickly, and that's not what you want.
Arrange your tots in a single layer in the basket or on the crisper tray, spaced to allow the hot air to circulate between them and put it in the air-fryer.
Set the timer for 25 minutes and give them a spritz of oil and a turn every 5–10 minutes so they brown evenly. Keep them cooking until they're nicely browned and crisp.
When they look done, please do serve them right away.
Pre-heat your oven to 450°F.
Once the oven is hot, drizzle the oil over the tots and turn them gently to get them lightly covered. Be sure to do this at the last moment so the oil is on the surface; the tots will absorb the oil quickly, and that's not what you want.
Line a baking sheet with foil or a non-stick silicon sheet to prevent the tots from sticking and place the oiled tots on the baking sheet, flattening them a little as you do so.
Cook them for about 12–15 minutes, then turn them over and give them another 12–15 minutes until they're golden brown and crisp on the outside.
Please don't try to keep them warm until the rest of the meal is ready; they're at their best when freshly cooked.