Preheat oven or tabletop fryer to package directions to cook your tots. While the tots cook, prepare the spice mixture.
In an electric spice grinder, grind the Szechuan peppercorns, red pepper flakes, fried garlic flakes, and salt to a fine but not quite powdery mixture—something like sand. Set aside.
To make the dipping sauce, mix together the mayonnaise and sesame oil. Set aside.
Once the tots are cooked and still hot, place them into a large mixing bowl and sprinkle the spice mixture over the top, tossing well to coat. Place onto a plate and sprinkle black sesame seeds and scallions over top. Serve with dipping sauce on the side.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.