Add the potatoes to a pot and cover with cold water then bring to a boil over high heat. When the water starts boiling rapidly cook the potatoes for 5 to 10 minutes (depending on the size of your potatoes). You want the potatoes to be tender enough to poke with a fork, but still firm enough to grate.
Drain the potatoes and set aside to cool for about 15 minutes.
Preheat the oven to 450°F.
Rub the skins off the potatoes then use the small holes on a grater to grate the potatoes.
Dry off the grated potatoes with a towel.
Place the grated potatoes in a large bowl along with the cornstarch, garlic, 1 tsp salt, and 1/4 tsp black pepper then stir until well combined.
Brush a rimmed baking sheet with 2 TBSP of the oil until evenly coated.
Rub a little olive oil on your hands to prevent sticking. Use your hands to form the potato mixture into small balls roughly 1-inch in diameter then form them into cylinder shapes and place them spread out on the oiled baking sheet.
Brush the tops of the tots with 1 TBSP of oil then bake them in the preheated oven for about 12 minutes.
Take the tots out of the oven and flip them over. Return the tots to the oven and bake for 12 more minutes or until crisp.
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