Wash and peel the potatoes. Using a box grater or food processor, grate the potatoes coarsely. Place grated potato in a large bowl of cold water and swish to remove excess starch. Let sit 2 minutes.

Dry potatoes

Drain the grated potatoes in a fine mesh sieve or colander. Transfer to a clean kitchen towel or several layers of paper towels. Squeeze and twist to remove as much moisture as possible—this is critical for crisp bites. You should get a dry, slightly tacky mass.

Mix batter

Return dried grated potatoes to a medium bowl. Add flour, baking powder, salt, black pepper, garlic powder, onion powder, shredded cheddar, chopped green onions, and the egg. Mix thoroughly with a spatula or your hands until evenly combined. The mixture should hold together when pressed; if too loose, add up to 1 more tablespoon flour.

Form bites

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Using a tablespoon or small cookie scoop, shape the potato mixture into compact mounds (about 1 to 1 1/4 tablespoons each). Press gently so surfaces are slightly flattened to ensure even frying.

Fry

Fry the formed tater bites in batches—do not overcrowd—until deep golden brown and crisp, about 3 to 4 minutes per side, turning once with a slotted spoon or spider. Maintain oil temperature around 325–350°F; adjust heat as needed. Remove to a paper towel–lined plate to drain and immediately season lightly with a pinch of salt.

Finish and serve

When all batches are fried, let bites rest 1–2 minutes to crisp fully. Transfer to a serving plate and garnish with additional chopped green onion and extra shredded cheddar if desired. Serve hot with dipping sauce.

Dipping Sauce (optional)

In a small bowl combine sour cream, mayonnaise, hot sauce, lemon juice, salt, and pepper. Whisk until smooth and taste; adjust seasoning or hot sauce to preference. Chill briefly if desired and serve alongside hot tater bites.