Preheat oven to 450 degrees F. Place the potatoes in the oven, directly on the middle rack, and bake until cooked through fork tender, about 35 to 40 minutes. Remove from the oven and let cool slightly. While the potatoes are still warm, but not hot, using a pairing knife, peel the potatoes.

Shred the potatoes with a box grater and transfer to a large bowl. Combine with the flour, salt, black pepper, granulated garlic, and paprika. Fold until evenly incorporated. Measure out about 1 teaspoon of the potato mixture and form with your fingers into a tot shape. Place on a baking sheet, lined with parchment paper, and continue forming the rest.

Add enough oil to a large frying pan, a cast iron would work great, to reach about 1/4 inch up the sides. Set over medium-high heat until hot and the temperature reaches about 360 degrees F with a candy or deep-fry thermometer. Once hot, fry the tater tots in batches until golden brown and crispy all around. Using a slotted spoon drain and transfer to a baking sheet lined with paper towels, to soak up the excess oil. While the tots are hot, season with a bit of salt, and continue frying the rest. Serve warm with ketchup and enjoy!