Start by peeling and cutting the potatoes into equal-sized cubes. This ensures even cooking.

Place the cubed potatoes into a pot, cover them with cold water, and add 1 teaspoon of salt. Bring to a boil and cook until fork-tender, approximately 15-20 minutes.

Once tender, drain the potatoes thoroughly. Transfer them to a mixing bowl and mash until completely smooth and free from lumps.

Add ¼ teaspoon of fresh ground black pepper, chopped parsley, freshly grated parmesan cheese, and 4 tablespoons of potato starch to the mashed potatoes. Mix everything well until fully combined.

Divide the potato mixture into two equal portions. Shape each portion into a ball of dough, handling it gently.

Lightly dust your work surface or a rolling board with 1 tablespoon of potato starch. Place each dough ball on the surface, and roll it out to form a ½-inch thick rectangle. Cut the rectangle into strips to create fries.

In a deep frying pan, heat oil over medium-high heat. Once hot, carefully add the potato strips in batches, turning them with tongs. Fry until golden brown on all sides, about 5-7 minutes.

After frying, drain the crispy mashed potato strips on a wire rack over a paper towel or baking sheet to absorb excess oil.

Serve hot, optionally sprinkled with additional grated parmesan or fresh parsley for garnish.