8-10 pounds russet potatoes, par-baked and chilled
1 small onion, grated and drained
2 tablespoons sea salt
2 teaspoons ground black pepper
1 teaspoon ground white pepper
oil for frying.
Wash and partially bake the potatoes in a 350 degree oven for approximately one hour. You do not need to cook them all the way as if you were eating baked potatoes, just enough so that they give slightly when pressed. Refrigerate until completely chilled. Grate the chilled baked potatoes on the large size of a cheese grater. Peel the onion (leave root attached to hold together) and grate into a bowl. Drain the excess juice and add the grated onion to the potatoes and toss lightly until combined. Chill potatoes.
Crack and beat eggs and combine along with salt and spices to the chilled potatoes. Once mixed, form into tater tot shapes and chill. For best results, you will want to fry the tots twice, once for a few minutes to get them lightly browned and again to get them golden brown. They should be chilled and/or frozen between the two frys.