2 lb russet potatoes, peeled
1 tbsp all purpose flour
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried dill
salt and pepper, to taste
1 cup vegetable oil
2 tbsp parsley, chopped
Place potatoes in a large pot and cover with water. Bring to a boil and cook until softened slightly, 6-7 minutes, drain and let cool.
Use a box grater, finely shred potatoes. Drain potatoes and dry with a paper towel or dish towel.
Transfer potatoes to a large bowl and stir in flour, garlic, onion, oregano and dill. Season with salt and pepper to taste. Mixture should be moldable but dry. Form tots.
Heat up oil in a large pot on medium heat and add 5-6 at a time and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel to drain.
Serve immediately with parsley if desired.