Ingredients
 

• 2 pounds russet potatoes, peeled
• 1 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Kosher salt and freshly ground black pepper, to taste
• 1 cup vegetable oil
• 2 tbsp chopped fresh parsley 

Directions 

1. Place peeled potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 7 minutes; drain well and let cool.
2. Finely shred potatoes using a grater. With a clean dish towel, drain potatoes completely, squeezing out as much water as possible.
3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder then season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into desired shapes.
4. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
5. Add tater tots into the stockpot in batches, being careful not to overcrowd. Cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6. Garnish with parsley then serve immediately.

*To level up your tater tots, sprinkle shredded cheese, bacon, green onion then top with a dollop of sour cream before serving.