Boil the Potatoes: Place the whole, unpeeled potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are just tender when pierced with a knife. You don't want them soft and falling apart.

Cool and Peel: Drain the potatoes and set them aside until they are completely cool to the touch. This is important for the texture. Once cooled, the skins should peel away easily with your fingers or a small knife.

Grate the Potatoes: Using the coarse side of a box grater, grate the cooled, peeled potatoes into a large mixing bowl.

Season the Mixture: Add the plain flour, onion powder, garlic powder, 1 ½ teaspoons of salt, and the black pepper to the grated potato. Gently mix with your hands or a spatula until everything is just combined. Be careful not to overmix, or the potatoes can become gummy.

Shape the Tots: Lightly flour a clean work surface. Take a handful of the mixture and gently roll it into a sausage shape about 2cm in diameter. Use a sharp knife to cut the log into 2-3cm long pieces to create the classic tater tot shape. Place the shaped tots on a baking tray lined with parchment paper. I find that keeping my hands lightly floured helps prevent sticking.

Chill for Firmness: Place the tray of tots in the refrigerator for at least 30 minutes (or up to 2 hours). This step is crucial as it helps them firm up and hold their shape during frying.

Heat the Oil: Pour the oil into a deep, heavy-bottomed saucepan or Dutch oven until it's about 5cm deep. Heat the oil over a medium-high heat to 180°C (350°F). Use a kitchen thermometer for accuracy. If you're new to deep-frying, this guide from BBC Good Food is very helpful.

The First Fry: Working in small batches to avoid overcrowding the pan, carefully lower the tots into the hot oil. Fry for 3-4 minutes until they are a very light golden colour and cooked through. Remove with a slotted spoon and drain on a wire rack.

The Second Fry: Increase the oil temperature to 190°C (375°F). Return the tots to the pan, again in batches, and fry for a further 2-3 minutes until they are a deep golden brown and wonderfully crisp.

Drain and Serve: Remove the tots from the oil and let them drain on the wire rack. Sprinkling them with a little extra salt while they are still hot is a must. Serve immediately with your favourite dips.