• Place the peeled potatoes in a large pot and cover with cold water. Bring to a boil and cook for 6–8 minutes, or until the potatoes are slightly softened but not fully cooked. They should be still firm enough to grate and shape.
• Drain the potatoes and let them cool until they are easy to handle.
• Grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and gently squeeze out excess moisture. Put in a large bowl.
• In a small bowl combine flour, nutritional yeast, paprika, garlic powder, onion powder, salt, pinch of cayenne pepper. Then Mix everything together until well combined.
• Sprinkle flour mixture over grated potatoes and mix well.
• Take small portions of the mixture and shape them into cylinder-shaped tots.

For frying:

• Heat vegetable oil in a pan over medium-high heat. Carefully place the shaped tater tots in the hot oil and fry until they are golden brown and crispy on all sides.
• Once cooked, use a slotted spoon to transfer the tater tots to a plate lined with paper towels to drain any excess oil.
• Serve the vegan tater tots hot with your favorite dipping sauce

For baking:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly brush or spray with oil. Arrange the tater tots on the baking sheet, leaving space between each one. Lightly brush or spray the tops with oil. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.