Directions

1. Place potatoes into a pot with enough water to cover the potatoes by about 1 inch. Bring to a rolling boil and then reduce heat to a simmer. Cook until the potatoes are softened, about 10 minutes, and then drain in a colander. Let cool to the point at which you can hold the potatoes in your hand.

2. Using a box grater, shred the potatoes into a large mixing bowl.

3. Add salt and let sit for 5 minutes. Then, press the potatoes with a paper towel to remove excess water.

4. Add in the egg, parmesan, black pepper, and flour. Mix well with your hands.

5. Shape the potato mixture into individual, bite-sized balls.

6. Fry tots, 5–10 at a time, in your oil of choice, heated to 375 degrees F. Once golden brown and crispy (about 3–4 minutes), remove the tots from the oil and let cool on a plate lined with paper towels.

7. Salt and pepper again, to taste, and serve.