01 -
Dump peeled potatoes into a big pot and add water until covered. Heat until bubbling and cook about 6-7 minutes, so they're partly done but still firm. Let them cool all the way down.
02 -
Grate potatoes using a box grater. Put them in a cloth-lined strainer over a bowl. Sprinkle some salt and wait 10 minutes, pushing down in the middle and again at the end to squeeze out water. Move the grated potatoes to a fresh bowl and throw away the liquid.
03 -
Throw in flour, powdered garlic, powdered onion, black pepper, and salt with the potatoes. Mix everything together with your fingers or a wooden spoon. Form small tubes (about 4–6 inches), then snip into tiny 1 ½-inch tots.
04 -
Warm up 2 inches of oil in a pot to 370-375°F. Fry about 7-8 tots at once for roughly 5 minutes, moving them around so they won't stick together. Move to paper towels and sprinkle salt right away.
05 -
Add some chopped parsley on top if you want. Eat while warm with whatever dips you love.