• Place the potato chunks in a large pot and cover with cold water. Add the salt.
Bring to a boil and cook for 10–12 minutes, until fork-tender but not falling apart.
Drain very well and let steam-dry for 5 minutes.
• Using the large holes of a box grater, grate the cooked potatoes into a large bowl.
Spread slightly and let cool for 5 minutes to release excess moisture.
• Sprinkle the cornstarch, nutritional yeast, garlic powder, onion powder, black pepper, olive oil, and fine sea salt over the potatoes.
Gently mix with your hands until evenly combined, being careful not to mash.
• Scoop about 1 tablespoon of mixture and gently shape into small cylinders or ovals.
Place on a parchment-lined baking sheet, leaving space between each tot.

To Bake:

• Preheat the oven to 425°F (220°C).
Bake for 15 minutes, flip carefully, then bake another 15–20 minutes until deeply golden and crisp.

To Air Fry:

• Preheat to 400°F (205°C).
Cook in a single layer for 12–15 minutes, shaking once halfway through.

To Deep Fry:

• Chill shaped tater tots for 20–30 minutes to firm up.
Heat neutral oil (canola works great) to 350–365°F (175–185°C).
Fry in batches for 3–4 minutes, turning gently, until golden and crisp.
Drain and season lightly with additional fine sea salt if desired.

Freezing & Baking From Frozen (Optional)

• To freeze:
Freeze shaped, uncooked tater tots in a single layer until solid, then transfer to a freezer-safe container. Store up to 2 months.
• To bake from frozen:
Bake directly from frozen at 425°F (220°C) for 35–40 minutes, flipping once halfway through.
• For casseroles:
Use frozen, unbaked tater tots on top and increase total baking time by 10–15 minutes.