Boil 4–5 medium potatoes until soft. Peel and mash them until smooth. You should have about 630 g of cooked potato.

In a bowl, combine mashed potatoes with cornstarch and fry seasoning. Mix well until a smooth dough forms.

Line a flat dish or baking tray with parchment paper. Spread the potato mixture evenly and press it flat with another sheet of parchment paper. Freeze for about 20–30 minutes until firm but not fully frozen. This makes cutting easier.

Remove from the freezer, take off the parchment paper, and cut into long fry-shaped sticks.

Important Tip: Roll each fry in cornstarch until fully coated. This prevents them from breaking apart while frying.

Heat oil to 170–180°C (340–355°F). Fry the long fries in batches for 3–4 minutes until golden and crispy.