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Homemade Tater Tots

Name: Homemade Tater Tots
Ingredients: 2 pounds russet potatoes, peeled; 11 tablespoon all-purpose flour; 11 teaspoon garlic powder; 11/2 teaspoon onion powder; 11/4 teaspoon dried oregano; 11/4 teaspoon dried dill; 1 Kosher salt and freshly ground black pepper, to taste; 11 cup vegetable oil; 12 tablespoons chopped fresh parsley leaves; 12 pounds russet potatoes, peeled1 tablespoon all-purpose flour1 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon dried oregano1/4 teaspoon dried dillKosher salt and freshly ground black pepper, to taste1 cup vegetable oil2 tablespoons chopped fresh parsley leavesPlace 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.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 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.Heat vegetable oil in a large stockpot or Dutch oven 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.Serve immediately, garnished with parsley, if desired.*

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2 pounds russet potatoes, peeled
11 tablespoon all-purpose flour
11 teaspoon garlic powder
11/2 teaspoon onion powder
11/4 teaspoon dried oregano
11/4 teaspoon dried dill
1 Kosher salt and freshly ground black pepper, to taste
11 cup vegetable oil
12 tablespoons chopped fresh parsley leaves
12 pounds russet potatoes, peeled1 tablespoon all-purpose flour1 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon dried oregano1/4 teaspoon dried dillKosher salt and freshly ground black pepper, to taste1 cup vegetable oil2 tablespoons chopped fresh parsley leavesPlace 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.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 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.Heat vegetable oil in a large stockpot or Dutch oven 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.Serve immediately, garnished with parsley, if desired.*