Crispy-Chewy Potato / Gilgamja

Peel and eye the potatoes, then cut into 8 pieces each.

In a food processor, combine the potatoes, salt, and water and process to a paste.

Place the potato paste in a frying pan, stir with a spatula over medium heat, and cook off the moisture. Use low to low-medium heat to avoid scorching.

Once the moisture is gone and the potato starch makes the mixture sticky, turn off the heat, add potato starch, and combine. Adjust with more starch if loose.

Transfer the dough to a piping bag and snip off the tip.

Add 1cm of oil to a frying pan and heat to 160°C (320°F) over medium heat.

Pipe the dough into the oil, snipping with scissors. Don't overcrowd the pan.

Fry until evenly golden brown and drain.

Plate up and serve with ketchup or your sauce of choice.