- 2 lb. russet potatoes, washed and dried
- 1 small garlic clove, minced
- 2 Tbsp. finely chopped parsley
- 1 Tbsp. flour, plus extra for dusting
- Canola oil
- Place the potatoes in a large pot and fully cover with at least an inch of water. Add 2 teaspoons salt and stir. Bring the water to a boil and cook for 6-7 minutes until the potatoes are tender. Drain the potatoes using a colander and set aside to cool completely.
- Once cool, peel the potatoes with a vegetable peeler. Use a cheese grater to grate the potatoes and place in a large bowl.
- Use a clean dish towel or cheesecloth to squeeze out any remaining water from the potatoes and place the grated potato back into the bowl.
- Add the minced garlic, one tablespoon of flour, chopped parsley and one teaspoon of salt to the potato base and mix to combine.
- Once the batter has formed, individually shape the dough into small tater-tot-sized pieces. Place on a baking sheet and dust each piece with flour on all sides.
- Fill a large pot half full with canola oil and bring to high heat. Use a thermometer to measure the temperature of the oil as it rises. Once the oil has reached 350 degrees Fahrenheit, lower heat. Using a slotted spoon, lower 5-6 tots into the oil at a time, cooking each for 3-5 minutes or until golden brown.
- Once finished, remove the tater tots from the oil using a slotted spoon and place on a paper towel-lined plate to absorb any additional oil.
- Repeat process until all tater tots have been fried. Serve warm or freeze in a plastic container for up to one month.