INGREDIENTS:
2 pounds russet potatoes, peeled
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons chopped fresh parsley leaves
Salt to taste
Canola oil, to fry
DIRECTIONS:
1. Place the peeled potatoes in a pot and cover them with water. Bring to a boil and cook until parboiled, about 7-8 minutes. Drain and let cool.
2. Shred potatoes finely with a grater.
3. Transfer potatoes to a large bowl. Stir in flour, oregano, garlic powder, and onion powder. Add salt to taste. Form mixture of potatoes into tots and set them aside on a pan.
4. Heat canola oil in a Dutch oven over medium high heat.
5. Add tots to the Dutch oven, 5 at a time. Cook until crispy and golden, about 3 minutes. Transfer to a cooling rack.
6. Sprinkle some parsley and serve with your favorite condiment! Enjoy!
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