Potatoes: 2-3 medium (boiled and mashed very smoothly)
Cornstarch: 4-5 tablespoons (this is the secret to the crunch!)
Green Onions: 2 tablespoons, finely chopped (as seen in your photo)
Cheese: 2 tablespoons grated Parmesan or Cheddar (optional, for flavor)
Seasoning: Salt, black pepper, and a pinch of garlic powder
Oil: For deep frying
Instructions
Prep the Potatoes: Peel and boil the potatoes until soft. Mash them while they are still warm until they are completely smooth—no lumps allowed!
Mix the Dough: Add the cornstarch, chopped green onions, salt, pepper, and cheese to the mashed potatoes. Mix and knead until it forms a dough-like consistency. If it’s too sticky, add a little more cornstarch.
Shape the Sticks: * Method A: Put the mixture into a piping bag (or a ziplock bag with the corner cut off) and pipe long lines into the hot oil.
Method B: Roll the dough out flat between two pieces of parchment paper and cut into long, even strips with a knife.
Fry: Heat oil in a pan over medium-high heat. Carefully drop the sticks in. Don’t crowd the pan! Fry for 3–5 minutes until they are golden brown and sound “hollow” or crispy when tapped with a fork.
Drain: Place them on a wire rack or paper towels to remove excess oil.
