For ranch sauce, mix together ingredients in a small bowl. Store in the refrigerator.
For special sauce, place all ingredients, except for the cornflour, into a small saucepan, bring to the boil and then simmer to dissolve the sugar.
Dissolve the cornflour in a little water and stir through the sauce. Cook for 1 minute to thicken. Store in a jar and refrigerate to chill.
Finely grate potatoes into a large bowl and mix through salt, allow to sit for 10 minutes. Squeeze out excess moisture through a tea towel.
Place potato into a bowl, add vinegar, flour, onion and garlic powder and mix well.
Form into tater tots and place in the refrigerator to firm.
Meanwhile, heat a deep fryer to 160C.
Fry the tater tots in batches until cooked through and golden. Allow to drain on paper towel. Season with sea salt.
Serve tater tots with the ranch sauce and special sauce on the side.
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