Start by peeling the russet potatoes, then shred them using a grater or food processor. I recommend a box grater for the best texture; it’s effective and easy to handle!

After shredding, place the potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This is crucial for achieving crispy tots. No one likes soggy tater tots!

In a large bowl, combine the shredded potatoes, flour, garlic powder, onion powder, oregano, dill, salt, pepper, and if you're feeling feisty, the smoked paprika and cayenne pepper. Stir until everything is well mixed.

Using your hands, take a handful of the mixture and form it into a small, cylinder shape. Don’t worry if they don’t look perfect! The beauty lies in the imperfections.

In a large pot or deep fryer, heat the vegetable oil over medium-high heat. Check the temperature by dropping a small bit of the potato mixture into the oil. If it sizzles, you're ready to fry!

Carefully place a few tots into the oil (don’t overcrowd!), frying for about 4–5 minutes or until they're golden brown. Use a slotted spoon to remove them and set them on paper towels to drain any excess oil.

While they're still hot, sprinkle them with salt and parsley. Serve immediately or keep them warm in a preheated oven until you’re ready to dive in.