Ingredients
2 lbs russet potatoes, peeled
1 tbsp all-purpose flour
1 tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
¼ tsp dried dill
kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
Directions
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.
Ingredients
2 lbs russet potatoes, peeled
1 tbsp all-purpose flour
1 tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
¼ tsp dried dill
kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil