Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
2 tablespoons chopped fresh parsley leaves
Place the peeled potatoes in to a saucepan with cold water. Boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer to a large bowl. Stir in flour and seasonings. The mixture should be workable but dry. Form potatoes into tots.
Heat vegetable oil in a large stockpot over medium heat. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Quick Tip: Let leftover tater tots cool completely, transfer to an air-tight container and freeze up to 1 month. (Preheat oven 400 degrees and bake 15-17 minutes.)