Ingredients:

  • 2 lbs (900g) russet potatoes, peeled
  • 1/4 cup (30g) all-purpose flour, plus more for dusting
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (about 3-4 cups)

Instructions:

  1. Boil the peeled potatoes in salted water until fork-tender.
  2. Drain the potatoes well and pass them through a potato ricer or food mill while still hot. If not using a ricer/food mill, mash very thoroughly.
  3. In a large bowl, combine the riced/mashed potatoes with flour, garlic powder, onion powder, paprika, salt, and pepper. Mix until a cohesive dough forms.
  4. Cover the bowl and refrigerate the potato mixture for at least 30 minutes to firm up.
  5. Roll small portions of the chilled dough into tot shapes (about 1-inch long). Place the shaped tots on a parchment-lined baking sheet.
  6. Heat the vegetable oil in a large, deep pot to 350°F (175°C).
  7. Carefully add the tots to the hot oil in batches, being careful not to overcrowd the pot.
  8. Fry for 3-4 minutes per batch, or until golden brown and crispy on all sides.
  9. Remove the cooked tots with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil.
  10. Sprinkle with extra salt or your favorite seasoning immediately after frying.
  11. Serve immediately.