Add potatoes and 2 tablespoons salt to a pot and fill with enough cold water to cover the potatoes by 2 inches.

Bring to a boil and cook for around 20 minutes until potatoes are cooked on the outside but still retain a slight crunch on the inside. (Be sure not over-boil the potatoes or they fall apart when shredding.)

Once tender drain out the water and remove potatoes.

Place potatoes onto a large cutting board and let them sit out to dry for 10–20 minutes.

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Prepare a Gefen Parchment lined baking sheet and spray with non-stick cooking spray.

Using a box grater, shred potatoes right onto the cutting board. (Try not to over touch the potatoes or they will get gummy.)

Spread out grated potatoes onto your board and sprinkle salt, pepper, garlic powder and potato starch evenly over them.

Gently fold spices into potatoes.

Dip your hands in the oil and grab about 2 teaspoons of potato mixture. Place on the board and shape into a cylinder.

Place uncooked tater tots on the prepared baking sheet and continue until the tray is filled.

Brush tater tots with oil. Put baking sheet in the oven and bake for around 45 minutes, until tater tots are golden brown and crispy.