Add the potatoes to a saucepan and cover with water. Bring to a boil for 7 minutes. Drain and cover with cold water.

When the potatoes are cool enough to handle, grate into a large bowl and fill with water. Let sit for 5 minutes. Drain and repeat.

Place the grated potatoes in a colander, rinse and drain very well. Repeat until the water runs clear.

Pour the potatoes onto a towel. Place another towel on top and firmly press down to extract the moisture.

In a small bowl, combine 5 tablespoons of the flour. Mix in the onion powder, garlic powder and rosemary.

Place the potatoes back in the large bowl and sprinkle in the seasoning mixture a little at a time, stirring until combined.

With a tablespoon, spoon the potato mixture out into your hands to form small discs about ½- inch thick. If the mixture doesn’t hold together well into tots, add more flour to help bind.

Add enough oil into a saucepan or Dutch oven to deep fry and heat to 350 degrees F.

Add the tots to the oil, a few at a time, and fry about 4 minutes or until golden brown. Drain and place on a wire rack or paper towel. Sprinkle with Red River Ranch Original seasoning or salt and black pepper. Serve warm.