Homemade Tater tots

2 pounds russet potatoes, peeled

1 tablespoon (6 ml) all-purpose flour

1 teaspoon (6 ml) garlic powder

1/2 teaspoon (3ml) onion powder

1/4 teaspoon (59ml) dried oregano

1/4 teaspoon (59ml) dried dill

Kosher salt and freshly ground black pepper, to taste

1 cup (237ml) of vegetable oil

2 tablespoons (12ml) chopped fresh parsley leaves

To begin with, you have to place the potatoes in a large sauce pan. You then cover it with cold water by 1 inch. You have to bring to boil and ensure you cook till parboiled for 6-7 minutes. You then remove all the liquid very well before leaving it to be cool. Next; shred the potatoes finely with the use of a boxer grater. Ensure you remove the liquids from the potatoes completely with the help of cheese cloth or clean dish. Draining as much liquid as possible is very important. 

Next; move the potatoes to a large bowl and then mix with garlic powder, oregano, flour, onion powder and dill. To ensure good taste, season it with pepper, and salt. The mixture must be dry and workable. Next; you should heat vegetable oil in a large stockpot or Dutch oven which must be over a medium heat. 

Next; you should add tools to the skillet. You can add 5 – 6 tots at a time. Ensure you cook until it is crispy and evenly golden for about 3-4 minutes. It is highly recommend you serve immediately and garnished with parsley if you are interested. 

Please note:

In order to freeze; kindly move the cooled tater tots to an air light container. You should freeze it for up to one month. In order to bake, preheat oven to 200c and bake until heated all through for about 15-17 minutes.