Start by peeling 2 to 3 medium russet or Yukon Gold potatoes, then dice them into small cubes. Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for about 10-15 minutes until tender. Test doneness by piercing a piece with a fork; it should be easily pierced. Once done, drain the potatoes completely.

In a large mixing bowl, transfer the drained potatoes and mash them until smooth. Stir in about 1/4 cup of flour and a pinch of salt to enhance flavor and bind the mixture. Mix thoroughly until the ingredients are well combined and the mixture is slightly sticky but holds together.

With your hands, take small portions of the potato mixture and shape them into small logs or balls, about the size of a golf ball. Place the formed tots on a baking sheet lined with parchment paper to prevent sticking.

In a deep frying pan, add enough oil to cover the bottom by at least 1/2 inch and heat it over medium heat. The oil is ready when it shimmers and a tiny drop of the potato mixture bubbles immediately when added.

Carefully add a few potato tots to the hot oil, making sure not to overcrowd the pan. Fry them for about 4-5 minutes, or until they turn golden brown and crispy on all sides. Use a slotted spoon to gently turn them halfway through cooking for even browning.

While the potato tots cool on paper towels to absorb excess oil, whip up your zesty lemon aioli. In a small bowl, combine 1/2 cup of mayonnaise, the juice of one fresh lemon, and 1/2 teaspoon of garlic powder. Whisk together until smooth and well-blended.

To serve, arrange the crispy potato tots on a platter and pair them with the zesty lemon aioli for dipping. Enjoy these delightful bites warm while they’re still crisp!