Begin by peeling and cubing 500 grams of potatoes into even pieces. Bring a large pot of salted water to a boil over medium-high heat, then add the potatoes and cook for about 15–20 minutes until tender and easily pierced with a fork.

Once the potatoes are fork-tender, drain them thoroughly to remove excess moisture. In a large mixing bowl, mash the potatoes until completely smooth.

Incorporate flavor by adding grated Parmesan cheese, a pinch of black pepper, chopped parsley, and potato starch. Stir until well-combined.

Divide the mashed potato mixture into equal portions, roll each into a ball, flatten each ball into a rectangle about ½-inch thick, and cut them into strips.

In a skillet or deep fryer, heat enough oil over medium heat until it shimmers at about 350°F. Carefully add potato strips in batches and fry for about 5-7 minutes or until golden brown and crisp.

Using a slotted spoon, transfer the fried strips to a wire rack lined with paper towels to drain excess oil.