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  • 2 pounds russet potatoes, peeled
  • 1 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp mild chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 2 tbsp chopped fresh parsley leaves

And Now

  • Place potatoes in a large saucepan and cover with an inch of cold water. Bring to a boil and cook until parboiled (should be about 6-7 minutes).
  • Drain and 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 chili; 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…or deep fryer if you have it. Just fill to a safe level (somewhere between minimum and maximum levels recommended by manufacturer)
  • Oil should be 350 degrees
  • 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 (you can toss them in some salt or pepper if you like).
  • Dip liberally in tomato Dijon fusion sauce by Savvy Foods.
  • Enjoy!