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1
For the dust: Place a rack in the middle of the oven and preheat the oven to 250 degrees F. Pulse the dill and salt together in a food processor until the dill is finely ground and combined with the salt.
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2
Spread the dust in an even layer on a sheet pan and bake until dry, about 30 minutes.
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3
For the tots: Place the potato in a medium pot of cold, salted water and bring it to a boil over medium-high heat until a knife inserts easily into the potato but the interior is still firm, 5 minutes.
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4
Transfer the potato into a colander and let cool slightly.
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5
Peel and coarsely chop the potato.
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6
Then process the potato in a food processor to very small chunks, 10 to 15 pulses.
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7
In a large bowl combine the flour, 1 teaspoon salt and the pepper.
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8
Add to the processed potatoes, mixing well with a spoon or spatula to distribute the flour mixture evenly through the potatoes.
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9
Form spoonfuls of the mixture into 2-inch logs.
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10
Line a baking sheet with paper towels.
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11
Heat the oil in a medium saucepan over medium-high heat to 350 degrees F. Fry the tots in small batches until they are golden brown and crispy, 2 minutes per side.
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12
Remove the tots from the oil with a slotted spoon and transfer to the baking sheet.
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13
Sprinkle the still warm tots with the dill dust.
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14
Continue frying and dusting the remaining tots.
