Ingredients
2 large russet potatoes, peeled
1 tablespoon Gold Medal all-purpose flour
1 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick onion powder
1/4 teaspoon McCormick dried oregano
1/4 teaspoon McCormick dried dill
Kosher salt and freshly ground black pepper to taste
1 cup vegetable oil
2 tablespoons chopped fresh parsley leaves
Directions
Place potatoes in a large pot and cover with cold water. Bring to a boil and then cook for about 6-7 minutes. Drain well and let cool.
Using a box grater, finely shred the potatoes (try not to shred them to strings or it will be difficult to bite into later). Using a clean dish towel or cheese cloth, drain potatoes, removing as much water as possible.
Transfer potatoes to a large bowl and then stir in flour, garlic powder, onion powder, oregano and dill followed by salt and pepper to taste. The mixture should be workable, but dry. Form the potatoes into tots.
If you’re planning to fry these (for best results), heat the oil in a large pot over medium heat, then add tots to skillet and cook until golden and crispy (about 3-4 minutes). Transfer to a paper towel-lined plate.
If you’re planning to bake these, preheat oven to 425 degrees, line a baking sheet with aluminum foil and grease it. Plate tots on the sheet, then bake them for 20 minutes, turning the tots over at the halfway point.
From: http://reciperoost.com/2016/06/28/little-pillows-air-just-heavenly
