Instructions:

• Start by peeling the Russet potatoes and cutting them into 2-inch chunks. This will help them cook evenly and make them easier to shred.
• Place the potato chunks in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
• Once cooled, use a food processor or box grater to shred the potatoes. The shreds should be fine but not mushy.
• In a large mixing bowl, combine the shredded potatoes with cornstarch, garlic powder, onion powder, kosher salt, and black pepper. Mix until well combined.
• Using your hands, form the potato mixture into small, bite-sized tots. Aim for uniform shapes to ensure even cooking.
• In a large pot or Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a deep-frying thermometer to check the temperature.
• Carefully drop a few Tater Tots into the hot oil, making sure not to overcrowd the pot. Fry until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove them and place them on paper towels to drain.
• If desired, sprinkle with chopped fresh parsley for a burst of color. Serve hot with your favorite dipping sauces.