TATER TOTS
Recipe

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2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder

INGREDIENTS:

1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil

DIRECTIONS

1. Fill a big saucepan halfway with cold water and add the potatoes. Bring to a boil and simmer for 6-7 minutes, or until parboiled; drain thoroughly and cool.

2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.

3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste.

4. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.

5. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
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Serve immediately, garnished with parsley, if needed.
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