Crispy Tater Tots Without Deep-Frying
Translated from French, the language of the reel.
David Le Chef Fit | Recettes Fit cooked this in an Instagram reel, in French. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Arayel on SeeMeCook
Grated potato bites bound with cornstarch and olive oil, then cooked without deep-frying. They’re golden and crispy on the outside and served as a side dish.
- Time
- 21 minutes
- Cuisine
- American
Ingredients
Weights are estimates. Together, the ingredients weigh about 630 g before cooking, which is about 315 g per serving.
Steps
Par-cook the potatoes in a saucepan of boiling water for 6 minutes. Drain them and let them cool slightly, then peel them with a knife and grate them. Par-cooking helps prevent them from turning dark and helps them hold their shape.
Add the cornstarch and olive oil to the grated potatoes. Season with salt and pepper, then mix until evenly combined.
Shape the mixture into 20 small logs, pressing firmly so they hold their shape.
Arrange the logs in the air fryer basket without overlapping them. Cook until golden brown and crispy, turning them if necessary.
Serve 10 tater tots per person as a side dish with a main course of your choice.
Notes
The air fryer cooking time is not specified. The transcript also mentions oven cooking, but gives no temperature or cooking time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 313
- Protein
- 6 g
- Carbs
- 62 g
- Fat
- 6 g
- Fiber
- 7 g
Where the calories come from
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