Scrub and wash potatoes thoroughly.

Peel the potatoes.

Boil potatoes briskly for 5-7 minutes until slightly softened but firm.

Cool potatoes under cold water and pat dry.

Grate the potatoes into a large mixing bowl.

Add garlic powder, onion powder, dried oregano, red chili flakes, fresh coriander leaves, and salt to taste.

Add all-purpose flour and rice flour, then mix well to form a dough-like consistency.

Grease your fingers and palm with oil.

Shape the potato mixture into bite-size ovals (cylinders).

Heat oil in a pan for deep frying over medium heat.

Carefully drop the shaped tater tots in oil.

Fry them on medium heat until golden brown on all sides.

Remove the tater tots from the oil and place them on kitchen paper towels to absorb excess oil.

Serve the Tater Tots with tomato ketchup or a Sichuan Style Bird Eye Chili Sauce.