Oven-Baked Potato Tots

• 0.5 lb. new potatoes
• 0.5 tsp. corn starch
• 0.5 tsp. salt, to taste
• 0.25 tsp. pepper, to taste
• 1 green onion, sliced very thin
• 1 clove garlic, flattened and minced
• olive oil

Pre-heat your oven to 450F. Line a baking sheet with foil or a non-stick silicon sheet to prevent the tots from sticking and set it aside.

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 10 minutes.

Drain the potatoes and let them cool for 15 minutes or so.

Grate the potatoes, skins and all, into a bowl. Using a small spatula, carefully stir in the cornflour, salt, pepper, garlic, and green onion and form the mixture into balls or small cylinders and place them on the baking sheet, flattening them a little as you do so.

Drizzle olive oil over the tops of the tots.

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.