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In a blender, combine peeled potatoes and water. Blend until smooth with no lumps.
Pour the mixture into a microwave-safe bowl and microwave for 5 minutes, stopping every 30 seconds to stir thoroughly.
Transfer the thickened potato paste into a mixing bowl. Add salt and tapioca starch. Mix well until it forms a thick, stretchy dough.
Scoop the dough into a piping bag.
Heat neutral oil in a deep pan. Pipe the dough directly into the hot oil in short strips, frying only a few at a time to prevent sticking.
Fry until each piece turns golden brown, about the color of a crispy hash brown.
Remove and drain on paper towels.
Make the dipping sauce by mixing mayonnaise, sriracha, and plum syrup until smooth.
Serve hot and enjoy the crispy crunch and chewy pull with every bite.