Peel and boil potatoes for 20–25 mins until soft.
Mash them until smooth.
Add all seasonings + cornstarch. Mix well.
Transfer into an ice bag (or piping bag).
Let it chill in the fridge for 30 mins.
Cut into long rectangle shapes, then cut in half.
Deep fry in hot oil until golden and crispy.
Tip: If they break while frying, gently lift with a spatula to keep the shape!
