Homemade Potato Balls (Tater Tots) Recipe

Advice
If you don’t have a mandolin, you can also grate the potatoes on the coarse side of a cheese grater.
Make it cheesy by adding grated cheese to the potato mixture.
Don’t skip the rinsing step. Soak the grated potatoes in cold water for 10 minutes to remove excess starch. Drain well and squeeze out any remaining moisture with a clean dish towel. If you skip this step, the potatoes won’t be as crispy.
You can add other ingredients to the potato mixture, such as chopped chives or Parmesan cheese.
If the potato mixture seems too wet, add a little more cornstarch until it is easier to handle.
Do not overcrowd the pot when frying the potato balls. Fry them in batches to ensure they cook evenly and become crispy.
Use any neutral oil suitable for frying at higher temperatures (canola, peanut, sunflower, corn oil).
Use a thermometer to heat the oil to about 350°F. If the oil is too cold, the potato balls may fall apart before they crisp up.
To make perfect, evenly sized potato balls, you can use a large ice cream scoop to portion out the mixture.
How to Store Homemade Potatoes
Store the potato balls in an airtight container in the refrigerator for up to 3 days . Reheat them in an air fryer to make them crispy again.