• 2 medium russet potatoes, peeled
• salt to taste
• pepper to taste
• ¼ cup shredded Parmesan cheese
• canola oil to fill pot at least 2-3” deep
• 4 oz cheddar cheese cut into 1" cubes

Equipment

• box grater
• food thermometer

1. Place peeled potatoes in a pot, cover with cold water and bring to a boil
2. Once at a boil, let potatoes cook for about 20 minutes, until almost cooked through, but still slightly firm. The center should be a little hard. You do not want to cook them as much as you would for mashed potatoes
3. Drain from water and cool the potatoes 
4. Shred the potatoes with a box grater. Season with salt and pepper and lightly toss with your hands
5. Mix in the Parmesan cheese, also by hand
6. Take one quarter of the potato mixture and make a flat patty in the palm of your hand. Place a cheddar cube in the center and press the potato around it to form the tot. Repeat to make 4 tots total
7. Heat oil to 350º (to assure it is at the right temperature, use a clip-on thermometer)
8. Carefully drop the tots into the oil and fry until golden brown. This will take about 4-6 minutes. Be sure that the oil does not rise above 350º as the tots will brown too quickly and the cheese will not have a chance to melt
9. Remove from oil and place on a paper towel briefly to absorb excess oil
10. Transfer to a plate and serve immediately