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Using a mandolin, slice the potato into very thin pieces.
Pat the sliced potato dry with a paper towel.
Sprinkle cornstarch on one side of the potato slices and brush egg white on the other side, removing any excess cornstarch.
Place the egg white side on top of another potato slice to form a sandwich and dry the assembled slices.
Deep fry the potato slices until golden and crispy.
Once fried, create a small hole in each potato piece.
Fill the hole with cream cheese and sprinkle shredded parmesan on top.
Finish by adding prosciutto and a dash of parsley powder.