1. Peel the potatoes and add them to a Dutch oven (or large pot with a lid). Add water to cover them completely, as well as some salt, and bring the water to a boil. Reduce the heat and let the potatoes cook for about 12-14 minutes. Drain and let cool down.

2. Press the cooled potatoes through a potato press* or use a grater and finely shred the potatoes. Use a clean dish towel or cheesecloth and drain the potatoes to get rid of some extra water/moisture.

3. Transfer the potatoes to a bowl, and add the flour, garlic powder, onion powder, cayenne pepper, and dried oregano. Season well with salt and pepper and mix everything until well combined. Shape the mixture into small tots and place them (with some space in between) on a plate or baking sheet. Put that plate/baking sheet in the freezer and leave it there for at least 2 hours.

4. Heat up a small pot with fat/vegetable oil until it reaches about 360°F (182°C). If you got a deep-fryer, use that, of course. Deep-fry the tots in small batches until evenly golden and crispy – about 5-6 minutes per batch. Make sure the temperature is not dropping. At a lower temperature, the tots tend to fall apart and soak up a lot of fat/oil. Let the tots drain on a kitchen paper or wire rack. Sprinkle with some more salt/pepper, and serve with your favorite dipping sauce.