• Start by preheating your oven to 400°F
• Then clean the potatoes, wipe them dry and sprinkle with some salt. Wrap them in foil.
• Bake the potatoes for one hour. Once the time is up, you can check the potatoes if they are fork-tender and remove them from the oven. Let them cool down completely before peeling the skin.
• Use a box grater (if available) and grate the potatoes, place the shreds into a large bowl. Set aside.
• Meantime, heat the saute pan on medium-low heat, then add ½ cup of butter, let it melt then add 1 tablespoon each of chopped rosemary, thyme, and parsley.
• Let the butter and the herbs infused for about 1 minute but don’t let them turned brown.
• Pour the butter medley into the grated potato, add salt and pepper to taste. Sprinkle 1 tablespoon of all-purpose flour and mix the ingredients until well combined.

Shape the Tater Tots

• If you have a ring cutter, use it to shape the grated potato mixture or you can mold them using the nigiri sushi technique.
• After the tots are molded into your desired shape, dust them with the leftover all-purpose flour. Ensure that each side is dusted thoroughly. Set aside.
• Now, fill your saucepan with oil halfway and heat it at 375°. Drop the tater tots (don’t overcrowd) and fry for about 4-5 minutes or until they turned to a nice golden brown.
• Once cooked, remove from the oil and let them drain on paper towels.
• Plate the tots and sprinkle some salt and pair them with your favorite dipping sauce.