These are completely gluten and fat free. It’s a unicorn snack!
3 lb. russet potatoes, peeled
1 1/2 tsp. kosher salt, plus more for finishing
1/2 tsp. garlic powder
1/4 tsp. onion powder
Freshly ground black pepper
- In a large pot of boiling water, add potatoes and boil until potatoes are met with only a little resistance when poked with a knife, about 7 minutes. Drain and let cool.
- When potatoes are cool enough to handle, use medium holes on a box grater to shred potatoes. In a large bowl, combine shredded potatoes, salt, garlic powder, onion powder, and pepper. Use your hands to form about 2 tablespoons worth of mixture into a tater tot shape, gently squeezing mixture as necessary.
- Working in batches, place tater tots in basket of air fryer. Cook on 375° for 20 minutes, stopping to shake basket halfway through, until golden.
- Remove from basket and sprinkle with salt.
After parboiling the potatoes they will be a bit sticky. That’s a good thing! It’s how they, well, stick together without any additional flour for binding. Wetting your hands slightly will help keep the potatoes from sticking to your hands while forming them into tots!
Tell us about it below!