1. Place potatoes in a large saucepan and cover with cold water by about 1-2 inches. Bring to a boil and cook until parboiled, about 6-7 minutes. Drain well, remove the potatoes from the pot, place on a cutting board in one single layer and let cool.
2. Use a box grater, to finely shred the cooled potatoes. Next, use a clean dish towel to drain potatoes completely, by pressing onto them to remove as much water as possible.
3. Transfer potatoes to a large bowl and stir in flour, garlic powder, onion powder, paprika, oregano, and dried parsley. Season with salt and pepper, to taste. The mixture should be workable but dry, if needed add a bit more flour.
4. Line a baking sheet with parchment paper.
5. Form potatoes into tots and place them onto the prepared baking sheet.
6. Heat vegetable oil in a large Dutch oven over medium heat.
7. Add the tots, about 6 at a time, depending on how large is the pot. Cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate and repeat with the others.
8. Serve hot, garnished with parsley.

To Freeze:

1. Method 1: Freeze them before frying. After you formed the tots and placed them onto the baking sheet, transfer them to the freezer. Once frozen, transfer them into Ziploc bags. You can later fry them, without thawing.
2. Method 2: Freee after frying. Let the tots fully cool. Transfer them to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, for about 15-17 minutes.