Instructions

1. In a medium bowl, whisk together salt and 1 cup water until salt dissolves. In a food processor, pulse the potatoes and salt water together until coarsely ground, about 12 pulses, stirring occasionally. Drain the mixture through a fine mesh sieve, pressing potatoes with a rubber spatula until dry and discard the liquid. (You should press out about 1 ½ cups of liquid from the potatoes.) Transfer potatoes to a microwaveable bowl and microwave uncovered for about 8 to 10 minutes, stirring halfway through. The potatoes should be dry and sticky. Add the cider vinegar and stir to combine.
   
2. Add the flour, pepper, cooked bacon, onion powder, garlic powder and dried dill into the potatoes and stir. Spread potatoes out on a thin layer of aluminum foil and let cool for 10 minutes. Move potatoes to the center of the foil and place the foil in an 8-inch square baking dish, pushing the foil into the corners and up the sides of the baking dish, leaving excess foil on the edge to create handles. Press the potatoes tightly and evenly into the pan and freeze uncovered until firm, about 30 minutes.
3. While the potatoes are in the freezer, adjust an oven rack to the middle position and heat to 200 degrees. Set a wire rack over a rimmed baking sheet. Add oil to a Dutch oven until it measures about 3/4-inch deep. (I use a ruler that I only use for food to check to make sure I have the right amount of oil. Just dip the ruler in and check where the oil line meets on your ruler.) Heat oil over high heat until your thermometer reads 375 degrees. Using the foil handles, lift potatoes from the pan and cut into 48 pieces, 5 cuts in 1 direction and 7 in the other direction. Fry half of the potato tots until golden brown and crisp, about 5 to 7 minutes, stirring only after they are browned and set. With a wire skimmer, transfer potato tots to the prepared baking sheet and place in the oven to keep warm. Return the oil to 375 degrees and repeat this process with the remaining potatoes and serve.