Bring a large pot with salted water to a boil. Add peeled and washed potatoes, cover with a lid, and cook for 5-6 minutes. The potatoes need to be par-boiled (partially boiled).
Pour out the water and let cool completely, then transfer to the fridge for 10-15 minutes.
Grate the potatoes with a cheese grater into a large bowl. The potatoes should be ‘’medium’’ grated, not very thin (otherwise will turn into mashed potatoes) but not very thick either. Drain the excess water with a towel or fine mesh strainer or milk bag (Important!)
In the same bowl with potatoes add flour, cheese and spices. Mix gently.
Start shaping the potato mixture into cylinder ‘’tot’’ shapes. Tip: prepare a small bowl with water on the side to dip your fingers in it if the mixture gets too sticky.
In a large skillet with deep bottom, heat oil about (you should have about 3 inches of oil in the pan or use deep frying for this). Once the oil is sizzling hot (measure with a kitchen thermometer, oil should be at 375 F), lower tater tot, one by one into oil, making sure they’re not touching each other.
You’ll need to do it in batches. Fry the tots until golden brown on all sides, flipping them halfway through as needed. Transfer to a plate lined with paper napkins to remove the excess oil.
Serve warm with your choice of dipping sauces. I am easy, I like to use ketchup!