Tater Tots:

1. Using the large holes of a box grater, grate the peeled Russet potatoes directly onto a large clean kitchen towel. Wrap up the grated potato then squeeze out as much liquid as possible over the sink.
2. Transfer the squeezed potatoes to a large saucepot, or Dutch oven, filled with the beef tallow (or neutral oil). Set over medium-low heat and gently cook, stirring occasionally, until the potatoes are just tender and slightly translucent but still retain a slight bite, about 12–15 minutes. You are looking for an al dente texture rather than full softness, as they will continue cooking during frying.
3. Using a fine mesh strainer or spider, carefully strain the potatoes from the fat and transfer them to a large sheet tray. Spread them out evenly then let cool slightly until comfortable to handle.
4. In a small mixing bowl, whisk together the salt, onion powder, and garlic powder. Season the potatoes with this mixture to your liking, you may end up using all of it. Add the cornstarch in two rounds, mixing thoroughly after each addition until the mixture holds together when pressed in your hand. If the mixture still feels too loose or wet, add a little more cornstarch, 1 teaspoon at a time, until it becomes moldable.
5. Lightly grease a sheet tray with cooking spray, then line with parchment paper.
6. Using your hands or a small cookie scoop, portion the potato mixture into roughly 1 oz (28g) portions. Shape each into a classic tater tot cylinder, about 1½ inches (3.8cm) long. Place the shaped tots onto the prepared sheet tray in a single layer.
7. Transfer the tray to the freezer and freeze until completely solid, at least 2–3 hours, though overnight is ideal for the best structure during frying.

Sauce:

1. In a medium mixing bowl, combine the mayo, Dijon mustard, lemon juice, Tabasco, Cajun seasoning, and MSG. Whisk until smooth.
2. Add the shallot, dill pickles, capers, chives, and grated garlic. Stir until fully combined.
3. Season to taste with kosher salt and freshly cracked black pepper. Cover and refrigerate until ready to serve.

Frying:

1. When ready to cook, place the previously used beef tallow, or neutral oil, in a heavy-bottomed pot, or Dutch oven, over medium-high heat. Bring to 350°F (177°C).
2. Fry the frozen tater tots in batches, stirring occasionally, being careful not to overcrowd the pot, until deeply golden brown and crisp on the outside, about 3–4 minutes per batch.
3. Use a spider or slotted spoon to transfer the tots to a wire rack set over a sheet tray to drain. Because the potatoes were seasoned before shaping, no additional seasoning is necessary after frying. Serve alongside your sauce and enjoy!