• Peel the potatoes, chop them into quarters and place in a stock pot with enough cold water to cover them by 2 inches. Bring to a boil and cook for 8 minutes. Drain the potatoes and lay them out on a baking sheet to cool.
• Using a box grater or a food processor with the grater attachment in place, shred the potatoes. Lay them out to dry for 10 minutes.
• Transfer the potatoes to a large bowl and stir in the flour and seasonings. Form the potatoes into tots and place them on a baking sheet lined with parchment paper. I like to use a cookie scoop (about 1 1/2 tablespoons) to keep them uniform in size. If the mixture is sticking to your hands, rub a bit of oil on your hands to prevent sticking.
• For baking: Spread tots out on the parchment lined baking sheet and spritz with oil or cooking spray. Bake in a preheated oven at 400F for 25-30 minutes or until golden brown.

  For Frying: Heat vegetable oil in a Dutch oven over medium heat. Cook tots in small batches until they are golden and crispy (about 4 minutes). Transfer to a plate lined with paper towel and repeat with remaining batches.

  For the air fryer: Spritz the tots with vegetable oil or cooking spray and cook in a preheated air fryer at 375F for 5 minutes. Shake or flip the tots and cook for an additional 5 minutes or until golden brown.

To freeze:

• Tater tots can be frozen before and after cooking. To freeze unfried tots, place them on a parchment lined baking sheet and freeze them. Once frozen, transfer to a ziploc bag.
• To freeze cooked tots, let them cool completely. Transfer them to a freezer safe container and freeze. When ready to consume, bake them at 400F until they are heated through.