Step 1

Cut the potatoes in half and place them in a pot filled with cold water. Add 1 tablespoon of salt and bring it to a boil, over medium high heat. Reduce the heat to medium low and simmer for 8-10 minutes, or until just fork tender, but not falling apart. Drain the hot water and add cold water. Let it cool for about 30 minutes.

Step 2

Grate the potatoes when they’re nice and cool to touch. You’ll get about 4 cups of grated potatoes.

Step 3

In a large bowl, combine grated potatoes, cheese and flour and mix until well combined.

Step 4

Salt and pepper to taste. (I added about ½ teaspoon of each salt and pepper.) Feel free to add other seasonings, like dried herbs, paprika, garlic powder, cayenne pepper.

Step 5

Using a 1.5-tablespoon ice cream scoop, divide the potatoes mixture into equal sized balls. Form the balls into small cylinders, classic tater tot shape. (TIP: wet your hands slightly so that the mixture doesn’t stick to your hands.)

Step 6

Baking instructions: Arrange tater tots on 2 baking sheets lined with parchment paper, or silicone mat. Brush on melted butter on each tater tot. Bake at 425°F (220°C) for 25-30 minutes, or until nice and golden.

Step 7

Frying instructions: In a skillet, heat half an inch of vegetable, or canola oil until sizzling. Fry the tater tots a few at a time until nice and golden brown. Removed onto a plate lined with paper towel.