Tator Tots

Ingredients

2 medium russet potatoes, peeled

2 tablespoons chopped fresh parsley

1 tablespoon all-purpose flour

1 teaspoon salt

1 teaspoon seasoned pepper

½ teaspoon onion powder

2 cups peanut oil

Directions

Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain and cool until easily handled, 10 to 15 minutes.

Shred potatoes with a box grater; drain excess water. Transfer shredded potato into a large mixing bowl; stir in parsley, flour, salt, seasoned pepper, and onion powder until combined. Shape potato mixture into 1-inch long potato nuggets.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Lower potato nuggets carefully into the hot oil in batches, about 5 to 10 at a time. Fry until golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining nuggets.

Enjoy !!!