Add peeled potatoes to a large stockpot or Dutch oven and cover with water, then bring to a boil. Boil for 6-7 minutes or until parboiled but still firm.

Allow to cool, then using a box shredder, shred potatoes.

Line a mesh sieve or a colander with a cheese cloth or thin dish towel, then place over a bowl. Salt potatoes then allow to sit for 10 minutes, pressing down onto potatoes halfway through and at the end to remove moisture.

Add potatoes to a clean mixing bowl, discard water.

Add flour and seasonings to shredded potatoes and mix well with your hands or a large wooden spoon.

Using your hands, squeeze potato mixture into a ball, then roll into a 4–6-inch tube shape. Repeat with remaining mixture. Using a sharp knife or kitchen scissors, cut tubes into 1 ½ inch long tater tot shape and place on baking sheet. Repeat with remaining potato mixture.

Fill a stockpot or Dutch oven with about 2 inches of oil, then heat to 370-375 degrees F.

Add tots to oil in batches of 7-8 for about 5 minutes or until golden brown, moving frequently to prevent sticking to the bottom of the pan.

Move to a paper towel lined plate or baking sheet.

Immediately salt the top, cool slightly, top with optional chopped parsley. then serve.