1.  Peel the potatoes and rinse them thoroughly. 
2.  Place the potatoes in a large pot of cold water. 
3.  Bring the water to a gentle boil and cook for 6–8 minutes. The potatoes should be partially cooked but still firm. 
4.  Drain and allow the potatoes to cool completely. 
5.  Coarsely grate the potatoes using a box grater. 
6.  Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. 
7.  Transfer the potatoes to a large bowl. 
8.  Add cornstarch, onion powder, garlic powder, paprika, black pepper, salt, and parsley. 
9.  Mix gently until the ingredients are evenly combined. 
10.  Take small portions of the mixture and shape them into short cylinders or traditional Tater Tot shapes. 
11.  Place the shaped tots on a tray and refrigerate for 20–30 minutes. 

Frying Method

1.  Heat vegetable oil to 350°F (175°C). 
2.  Fry the Tater Tots in small batches for 3–5 minutes, turning occasionally. 
3.  Cook until crisp and deep golden brown. 
4.  Remove with a slotted spoon and drain on a wire rack or paper towels. 
5.  Season lightly with additional salt while hot. 

Baking Method

1.  Preheat the oven to 425°F (220°C). 
2.  Arrange the tots on a lightly greased baking sheet. 
3.  Spray or brush lightly with oil. 
4.  Bake for 25–30 minutes, turning halfway through, until golden and crispy. 
5.  Serve immediately with your favorite dipping sauce.