Fill a large stockpot with water and bring to a boil. Add potatoes and parboil; about 6 minutes. Drain and let cool till you can handle them.
Shred the potatoes (we use a food processor but a box grater would work too) and squeeze out as much liquid as you can.
In a large bowl, mix the dry ingredients (everything except vegetable oil) with the potatoes. Wet your hands and form tots.
Heat oil in a large skillet or stockpot to 350 degrees. The oil should be deep enough to cover 1/2 of a tater tot.
Add a batch of tots to the skillet, spacing them out enough so they don't touch. Cook about 90 seconds (or until brown and crispy), then flip and cook the other side for another 90 seconds. Transfer to a cooling rack or paper towel-lined plate.
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