Boil peeled and chopped russet potatoes in well-salted water for 15–20 minutes until completely fork-tender, then drain and steam-dry for 2–3 minutes.

Mash the potatoes thoroughly until completely smooth with no lumps remaining.

Add cornstarch and all spices to the warm mashed potatoes and mix firmly until a smooth, cohesive dough forms.

Place the dough between two large sheets of parchment paper and roll out evenly to approximately ¼ inch thickness using a rolling pin.

Transfer the parchment-wrapped sheet to the refrigerator and chill for a minimum of 30 minutes until firm.

Remove from refrigerator, peel back the top parchment sheet, and cut into long thin strips using a sharp knife or pizza cutter.

Heat neutral frying oil in a deep skillet or Dutch oven to 350°F–375°F.

Fry strips in small batches for 3–5 minutes, turning occasionally, until deeply golden brown all over — do not overcrowd the pan.

Remove with a slotted spoon onto a wire rack or paper towel-lined plate.

Season immediately with a pinch of salt while still hot and serve right away.