Crispy Japanese Long Fries

Peel and cut the potatoes into chunks. Boil in salted water until completely tender. Drain well and allow excess moisture to evaporate.

Mash the potatoes until smooth. Do not add milk or water; the mixture needs to remain firm.

Add the cornstarch, onion powder, garlic powder, paprika, and salt. Mix thoroughly until a firm, pliable dough forms.

Transfer the potato mixture to a sturdy piping bag and pipe it into long strips.

Refrigerate for about 1 hour until firm. Alternatively, freeze the shaped fries for later.

Heat the vegetable oil well. Fry the potato strips in small batches until crisp and golden.

Transfer the fries to paper towels to remove excess oil.

While still hot, sprinkle with finely grated Parmesan and parsley. Serve with garlic mayonnaise.