Parboil the Potatoes:

• Place peeled potatoes in a large stockpot or Dutch oven and cover with water.

• Bring to a boil and cook for 6-7 minutes, until parboiled but still firm.

• Allow to cool completely.

Shred & Remove Moisture:

• Use a box grater to shred the potatoes.

• Place in a cheesecloth-lined sieve or colander over a bowl.

• Sprinkle with salt and let sit for 10 minutes, pressing down halfway through and at the end to remove excess moisture.

• Transfer shredded potatoes to a clean mixing bowl, discarding the water.

Form the Tots:

• Add flour, garlic powder, onion powder, black pepper, and salt to the potatoes.

• Mix well using your hands or a wooden spoon.

• Shape the mixture into small tubes (4–6 inches long), then cut into 1 ½-inch tater tot shapes.

Fry to Crispy Perfection:

• Heat 2 inches of oil in a stockpot or Dutch oven to 370-375°F.

• Fry in batches of 7-8 for about 5 minutes, moving them frequently to prevent sticking.

• Transfer to a paper towel-lined plate and immediately sprinkle with salt.

Serve & Enjoy:

• Garnish with chopped parsley (optional).

• Serve warm with your favorite dipping sauces!