1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
1. Fill a big saucepan halfway with cold water and add the potatoes. Bring to a boil and simmer for 6-7 minutes, or until parboiled; drain thoroughly and cool.
4. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
5. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.