Crispy Fried Potato Sticks

Peel the potatoes and cut them into evenly sized chunks. Place them in a pot, cover with water, and add a pinch of salt. Boil until the potatoes are very tender and easily pierced with a fork, approximately 15-20 minutes.

Drain the boiled potatoes thoroughly. Using a potato masher or a fork, mash the potatoes until completely smooth and free of lumps. A smooth mash is crucial for the texture of the sticks.

Add the cornstarch, salt, black pepper, turmeric, and any other desired spices to the mashed potatoes. Start with a moderate amount of salt and pepper, adjusting later if needed.

Mix all ingredients together using your hands until a uniform and cohesive dough forms. It should be firm enough to handle and shape without sticking excessively.

Take small portions of the potato dough and roll them on a clean, lightly floured surface into long, thin sticks. Aim for a thickness of about 0.5-1 cm and a length of 5-7 cm. Ensure they are uniform for even frying.

Heat a sufficient amount of cooking oil in a deep pan or deep fryer over medium-high heat. Once hot (a small piece of dough should sizzle immediately), carefully place the potato sticks in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally.

Using a slotted spoon, remove the fried potato sticks from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot.