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Tried making tator tots using an American recipe but forgot Australian potatoes are weaker and poofier than Yukon gold. So... ended up more like deep fried gnocci. #cookingWithoutShoggoths 
Food stylist shot.
I think completely removing the par boiling step and doubling the seasonings to flour ratio from the US recipes will make your average Aussie supermarket spud behave more tot like.
