1 large Idaho potato (approximately 1 pound), peeled
1 cup sauerkraut, drained and dried
1 teaspoon garlic powder
1/2 teaspoon salt
Fresh-ground black pepper
Canola or vegetable oil, for frying
Add the whole potato to a pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain the water and let the potato cool, and then use a food processor or box grater to shred the potato into short strands. You may need to snip the mixture with kitchen shears to make smaller potato strands.
In a medium bowl, mix together the shredded potato, sauerkraut, garlic powder, salt, and pepper. Scoop a heaping tablespoon of the mixture, and then roll and press between your palms to shape into a tater tot. The tots should be densely packed so that they stay together during cooking. Place the tots on a large plate or baking sheet and repeat with the remainder of the mixture. Transfer the tots to the freezer for about 10 to 15 minutes before cooking. They should be firm, but not frozen.
Meanwhile, heat about 2 inches of canola or vegetable oil in a tall pot to 350°F. Prepare a paper towel-lined baking sheet and set aside. Remove tots from the freezer. Use a slotted spoon to carefully lower them into the hot oil, 2 or 3 at a time (be sure not to crowd the pan). Cook, turning once or twice, until golden-brown, 3 to 5 minutes. Use a slotted spoon to transfer the tots to the prepared baking sheet to cool. Repeat with the remainder and serve immediately.