Peel the potatoes and remove any eyes, cut them in half.
Bring a large pan of water to the boil and then cook the potatoes for 5 minutes.
Drain the potatoes and allow them to cool slightly (just until you can comfortably hold one)
Use a grater to shred your potatoes. I just use my handheld flat grater (I find the food processor grater turns everything a bit gluey!)
In a large bowl mix the flour, salt, onion powder, and paprika until well combined.
Add the potatoes to the flour mix and stir until well combined.
Generously flour your board then take a large handful of the mixture and gently roll it into a sausage shape, cut the sausage into small tot sized pieces and set aside whilst you finish the remaining tots.
Pre-heat the oven to 200ºC
Heat the oil in a large saucepan until a small piece of potato starts to sizzle gently.
Fry the potato tots for 3 minutes until crispy. You will have to work in batches. As one lot come out tip them onto some kitchen paper.
At this point you can freeze your tots! (see notes for directions)
Line a baking sheet with cooking paper and arrange the tots so they are in a single layer.
Bake for 10 minutes until soft in the centre and still crispy on the outside.
To just bake:
Pre-heat the oven to 200ºC. Line a deep roasting tin with tin foil and then a layer of cooking paper. Place it in the oven to heat up.
Pour 3 tablespoons of oil into your tin and then add the tots.
Roll them around to coat and bake for 15 minutes until crispy and cooked through.
You want a non-waxy potato. I use the sebago but king edwards or russets would be a great choice.To Freeze Lay the fried tots out in a single layer on a lined tray and place in the freezer for 3-4 hours until solid. Transfer to a zip lock bag and freeze for unto 4 months. To reheat cook for 20 minutes rather than the 10 minutes in the recipe.