Start by boiling whole russet potatoes in a large pot of cold water over medium heat. Cook them for about 10–15 minutes until tender but not falling apart—check by piercing with a fork. Once ready, drain the potatoes, let them cool slightly, and then peel.

While the potatoes cool, grate the zucchini using a box grater. Ensure to squeeze out any excess moisture using a clean kitchen towel or paper towels. Afterward, grate the cooled potatoes and set both aside in a mixing bowl.

In a large mixing bowl, gently combine the grated zucchini and potatoes. Add in your seasonings: garlic powder, chili powder, salt, and pepper. Mix everything well until evenly combined.

Using about 1 tablespoon of the mixture for each tot, form small cylinders or oval shapes with your hands and place them on a parchment-lined baking sheet.

Place the formed tots in the freezer for about 10–15 minutes. Chilling helps them firm up, making them easier to handle.

Preheat your oven to 400°F (200°C).

Once preheated, remove the tots from the freezer and place them on a lined baking tray. Brush each tot lightly with olive oil and sprinkle them with a pinch of salt. Bake for about 30 minutes, flipping halfway through until they're golden brown and crispy.