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Bring a large pan of water to a boil.
Peel the potatoes, cut them in half, and cook for 5 minutes.2.2 lb potatoes
Drain the potatoes, leave them in the colander to cool slightly (just until you can comfortably hold one)
Use a box grater to shred your potatoes. (see note 3)
Squeeze the excess moisture from your shredded potato.
Mix the flour, salt, onion powder, and paprika in a large bowl until well combined.1 tablespoon AP flour1 teaspoon table salt½ teaspoon onion powder¼ teaspoon paprika
Add the potatoes to the flour mix and stir until well combined.
Generously flour a chopping board, then take a large handful of the mixture and gently roll it into a sausage shape. Cut the sausage into small tot-sized pieces and set aside while you finish the remaining tots.extra flour for dusting
Pre-heat the oven to 400ºF/200ºC
Heat the oil in a large saucepan/heavy-bottomed skillet.1 cup oil
Once hot, fry the potato tots for 2-3 minutes until crispy. Work in batches, allowing each batch to drain on kitchen paper as you cook the next.
At this point, you can freeze your tots. (see note 4)
Place the tots in a single layer on a lined baking sheet. Plate in the oven and bake until hot and crispy, turning once. Cooking time varies but around 15 minutes if the tots are still hot from the oil and 25 minutes if frozen.