Peel and cut the potatoes into quarters.

Parboil the potatoes till almost fork tender, about 7-8 minutes.

Drain and let the potatoes cool.

Shed the potatoes using the large holes on a grater.

Place potatoes in a clean cloth and gently squeeze out excess water.

In a medium bowl mix drained potatoes with cheese, cornstarch and spices.

Form the tots by scooping out about a teaspoon size of the mixture. Roll into a ball in hands, then roll into a cylinder. Flatten the top and bottom gently to get that tater tot shape. Lay molded tots on a parchment lined cooking sheet.

Heat up oil in deep heavy bottomed pot to about 350 degrees F.

Fry in groups of 5 or 10 depending on pan size. They should have space around them in the pan. Make sure to gently stir them a few times and unstick them from the bottom. Fry till golden and crispy, 3 - 4 minutes.

Place cooked tots on a paper towel to reduce oil.

Serve!