INGREDIENTS:

• 2 pounds russet potatoes, peeled
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 1 cup vegetable oil
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let 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. The mixture should be workable but dry. Form potatoes into tots.
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.
6. Serve immediately, garnished with parsley, if desired.*

Notes:
*To freeze: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.