Begin by peeling and cutting your russet potatoes into quarters. Place them in a large pot of boiling water and cook for about 8-10 minutes until just tender. Drain and allow to cool completely.

Once cool, shred the potatoes using a food processor or box grater into a mixing bowl, aiming for a fine to medium shred.

Add flour, garlic powder, salt, onion powder, and paprika to the shredded potatoes. Mix well until all ingredients are evenly distributed.

Shape the potato mixture into bite-sized cylinders or balls and place on parchment paper.

Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Carefully add the tater tots in batches, frying for about 5 minutes until golden brown.

Transfer the cooked tots to paper towels to drain excess oil. Sprinkle with fresh minced parsley before serving.