Step 1: Bring a large saucepan of water to a low boil. Boil potatoes for 20-30 minutes until they are soft.
Step 2: Grate potatoes and then place them in a large bowl. Shred zucchini, squeeze out excess liquid and add to the mixing bowl.
Step 3: Add oregano and salt. Roll into a cylinder tater tot shape. Place tots in single layer on a lined baking sheet.
Step 4: With a pastry brush, brush olive oil over the tops of the tots. Sprinkle lightly with salt. Bake for 20 minutes.
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