Homemade Potato Tots

Preheat oven to 425°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork and place in a shallow baking pan. Bake for 35 to 40 minutes or until a paring knife inserts easily but resists toward the center.

Cool for 20 minutes. Peel away and discard the skin. Coarsely shred potatoes using a box grater or food processor. Place potatoes in a large bowl. Sprinkle with the flour, 1 teaspoon salt, and onion powder. Using your hands, mix well. Divide mixture in half. Transfer each half of the mixture to a piece of waxed paper. Firmly pat each into a 6x6-inch square about 3/4-inch thick. Using a large sharp knife, cut each into 36 squares.

Fill a deep 3-quart saucepan or deep-fat fryer half full with oil; heat oil to 350°F. Working in batches of 8 (oil will bubble up as pieces are added), fry potato pieces in hot oil for 3 minutes or until golden brown, stirring gently occasionally. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Sprinkle with additional salt while warm.