Instructions

• Place the peeled, 2-inch potato chunks in a Dutch oven or large pot and cover with water by about 1 inch. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are barely fork-tender, about 6–10 minutes.
• Drain the potatoes in a colander. Transfer the hot potatoes to a clean kitchen towel in a single layer and let them cool and dry until they are cool enough to handle.
• Once cool, work in batches: transfer half of the potatoes to a food processor and pulse until the potatoes are chopped into roughly 1/8–1/4-inch pieces (do not purée). Transfer the chopped potatoes to a bowl and pulse the remaining potatoes the same way.
• Gently fold the chopped potatoes with the cornstarch, garlic powder, onion powder, kosher salt, and ground black pepper until evenly combined. Avoid overworking the mixture.
• Using your hands, form the potato mixture into 1-inch-long logs and place them on a parchment-lined baking sheet, leaving a little space between each tot.
• Pour the vegetable oil into a Dutch oven or large pot and heat to 350°F (use a deep-fry thermometer). Fry the tater tots in batches, do not overcrowd the pot, until they are golden brown and crisp, about 3–5 minutes per batch. Turn them as needed for even browning.
• Use a slotted spoon to transfer the fried tots to a paper towel–lined sheet pan to drain.
• Sprinkle with additional kosher salt to taste and garnish with the chopped fresh parsley, if desired. Serve warm.