Pre-cook the potatoes: Put 20 oz peeled potatoes into a large bowl and cover with plastic wrap. Microwave on high for 7 minutes. Leave to cool on the counter for at least 5 minutes (keep the wrap on to prevent the potatoes from drying out.)

Grate the potatoes: Once they are cool enough to handle, cut them into shreds using the largest holes of a box grater. Transfer to a large bowl.

Season the potatoes: Add 1 tbsp all-purpose flour, 1/4 tsp dried oregano, 1/4 tsp dried basil, 1/2 tsp onion powder, 1/2 tsp garlic powder, 0.5 oz shredded cheddar cheese, 1/4 tsp salt, 1/4 tsp black pepper, 1 tbsp heavy cream, 1 tsp olive oil, and 2 tbsp chopped parsley. Mix well to combine.

Shape the tots: Scoop out a tablespoon of the potato mixture into the palm of your hand. Gently press and form it into an oblong, cylindrical shape. Repeat with the remaining potato. Our mix made 36 tater tots, each weighing about 0.5 oz.

Cook the tater tots: Preheat the air fryer for 5 minutes at 400°F. Put the tater tots into the fryer. Spray or brush the remaining 1 tsp olive oil over the tots. Shut the air fryer and cook for 10 minutes. Flip and cook for another 5 minutes.

Serve: Remove tater tots from the air fryer and serve warm with ketchup.