Wash and clean Yukon and Sweet potatoes, cut off any bad spots on potatoes but leave most of the skin on potatoes and quarter them. Place potatoes in a large stock pot and let boil until potatoes are fork tender. Pour cooked potatoes into a colander and drain. Set aside
In a medium size skillet sauté diced onions using 1 tablespoon of extra virgin olive oil, keep stirring with a wooden spoon until onions are translucent then add minced garlic and stir for another minute. Scrap onion and garlic mixture into a small bowl then set aside.
Take a separate bowl and add entire 6 ounce container of French's French Fried Onion and crush thoroughly with hand. Set aside.
Place cooked potatoes in a large mixing bowl and break apart with a fork. Do not mash potatoes, leave them slightly chunky. Add butter, sautéd onions, 2 tablespoons of extra virgin olive oil, garlic, Rosemary, buttermilk, egg white, salt and pepper to taste and mix until all ingredients are incorporated. Using a tablespoon scoop out enough of the potato mixture to form into a golf ball sized shape using the the palms of your hands. Then roll potato balls in crumbled French onion until they are completely covered, press them slightly in the palm of your hand to make sure crumbled French onions stick, then;
Heat the vegetable oil in a deep-fryer to 365 degrees F (185 degrees C)
Deep fry the tater tots a few at a time for 2 to 3 minutes, or until golden brown.
When finished remove from oil and place on a screen or plate with paper towels to absorb excess oil, let cool then serve.
