4.5/5
(8 Votes)
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
Preparation
Step 1
Place the peeled potatoes in to a saucepan with cold water. Boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer to a large bowl. Stir in flour and seasonings. The mixture should be workable but dry. Form potatoes into tots.
Heat vegetable oil in a large stockpot over medium heat. 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.