📝 About This Recipe
Forget the soggy cafeteria trays of the past; these air-fried tater tots are a masterclass in texture, boasting a glass-shattering exterior and a fluffy, seasoned interior. By using the air fryer, we achieve that deep-fried crunch with a fraction of the oil, allowing the earthy sweetness of the Russet potatoes to shine. Enhanced with a custom savory dust of garlic, onion, and smoked paprika, these are the ultimate modern comfort food snack.
🥗 Ingredients
The Potato Base
- 2 pounds Russet Potatoes (scrubbed and peeled)
- 1 tablespoon All-purpose flour (helps bind the starch)
- 1 teaspoon Sea salt (plus more for finishing)
- 1 tablespoon Vegetable oil (for the initial mix)
The Signature Seasoning Dust
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Smoked paprika (for a subtle golden hue)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Dried parsley (rubbed between palms to release oils)
For the Zesty Dipping Sauce
- 1/2 cup Mayonnaise (use a high-quality brand)
- 1 tablespoon Sriracha (adjust for heat preference)
- 1 teaspoon Honey
- 1/2 teaspoon Lime juice (freshly squeezed)
👨🍳 Instructions
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1
Place the peeled potatoes in a large pot and cover with cold water. Bring to a boil and cook for about 6-8 minutes; they should be slightly tender on the outside but still firm in the center (parboiled).
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2
Drain the potatoes and let them cool until they are safe to handle. You can speed this up by rinsing them under cold water.
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3
Using the large holes of a box grater, shred the parboiled potatoes into a large mixing bowl.
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4
Place the shredded potatoes in a clean kitchen towel or cheesecloth and wring out as much excess moisture as possible. This is the secret to a crispy tot!
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5
Return the dry potato shreds to the bowl. Sprinkle over the flour, sea salt, garlic powder, onion powder, smoked paprika, black pepper, and dried parsley.
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6
Drizzle the tablespoon of vegetable oil over the mixture and toss gently with your hands until the seasonings are evenly distributed.
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7
Scoop about 1 tablespoon of the mixture and compress it firmly in your palm, shaping it into a small cylinder (the classic tot shape). Repeat until all the mixture is used.
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8
Preheat your air fryer to 400°F (200°C) for 5 minutes.
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9
Lightly grease the air fryer basket with a high-smoke point oil spray. Arrange the tots in a single layer, ensuring they are not touching for maximum airflow.
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10
Air fry for 15-18 minutes. At the 10-minute mark, gently shake the basket or use tongs to flip the tots to ensure even browning.
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11
While the tots cook, whisk together the mayonnaise, sriracha, honey, and lime juice in a small bowl to create the dipping sauce.
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12
Once the tots are deep golden brown and feel firm to the touch, remove them from the air fryer.
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13
Immediately sprinkle with a final pinch of sea salt while the residual oil is still hot on the surface.
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14
Let them rest for 2 minutes to allow the exterior to fully crisp up before serving hot with the zesty sauce.
💡 Chef's Tips
Do not skip the parboiling step; it ensures the inside is creamy while the outside gets crunchy. Wringing out the moisture with a towel is essential; moisture is the enemy of crispiness. Avoid overcrowding the air fryer basket; cook in batches if necessary for the best airflow. If the mixture is too crumbly to shape, add another teaspoon of flour to help the starch bind. For a cheesy twist, mix in 2 tablespoons of finely grated Parmesan cheese to the potato mixture.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a sparkling cider to cut through the richness. Serve as a side to a gourmet Wagyu beef burger or a toasted club sandwich. Top with chili, shredded cheddar, and jalapeños for 'Totchos' style appetizers. Great alongside a classic brunch of soft-scrambled eggs and thick-cut bacon. Serve with a side of truffle aioli for a sophisticated, upscale snack feel.