Preheat the canola oil in a deep fryer to 375 degrees or heat it in a pot over medium-medium high heat until a thermometer reads the temp.
Peel the potatoes and put them in large pot and add water until it's 1-2 inches above the potatoes. Bring the water to a rolling boil, turn the heat down to a high simmer and then let the cook thirty minutes, or until cooked/tender but not mushy.
Transfer the potatoes to a strainer and immediately run them under cold water to stop them from cooking. Set them aside to completely cool.
Use the shredding attachment in your food processor shred the potatoes like hash browns.
Transfer the shredded spuds to a large bowl and gently toss to stir in the spices and cheese until well combined.
Scoop about 1/4 cup of the spiced spuds out and use your hands to pack them into spheres.
In 3 separate bowls put one of the following in each: flour, eggs, and breadcrumbs.
To coat the tots start by rolling them in flour, then into the eggs, and finally into the breadcrumbs making sure to cover them completely.
Place the coated tater tot onto a baking sheet, repeating until all the tater tots are done.
Working in batches of 4-5 tots at a time, fry them until golden.
Use a slotted spoon to remove them from the oil, and transfer them to a paper towel lined plate to drain the excess grease off.
Sprinkle with a pinch of sea salt or seasoning salt, if desired, and serve warm.