Steve bought tater tots a while back. Little did I know the first food I try on my new air fryer would be those.
Since most tater tots are crispy outside, and I’m the one with sensitive gums that have no back chewing teeth, I cooked half of them a shorter time, then crisped the other half up a bit more for Steve. Frankly Steve’s missing a few teeth too, so he liked the less crisp version as much as the crispier.
16 oz. bag of froz. tater tots – I used Cascadian Farm Organic SPUD PUPPIES.
Place in basket, not overlapping. Place basket on tray, then insert on top rung of a two rung unit.
Air fry – 400 degrees – 10 minutes without preheating. For less crisp go 5-7 minutes. More crisp up to 10 total minutes, watching to make sure they don’t overcook. You be the judge.
Notes: The unit worked like a dream. No problems, mishaps or glitches.
I’d call these SPUD PUPPIES a high end, more elegant tater tot. Fine is sublime. I’ll buy them again.
For dipping sauce I combined ketchup, prepared yellow mustard and old-fashioned unsulfured molasses. Use amounts to your liking. I usually use more ketchup than mustard and less molasses than either. Stir to thoroughly blend or not. Sometimes leaving some streaks running through the sauce is as desirable. Maple syrup also works well, creating a thinner sauce.