Boil potato cubes in salted water until fork-tender, approximately 15 minutes.

Drain and pass potatoes through a ricer or mash thoroughly to eliminate all lumps.

Incorporate cornstarch, Parmesan cheese, salt, pepper, and garlic powder into the warm mashed potatoes until a cohesive dough-like consistency forms.

Spread the mixture onto a parchment-lined tray, smoothing to a uniform thickness of 1 centimeter.

Refrigerate the tray for 60 minutes or until the mixture is completely firm and cold.

Cut the chilled potato slab into uniform strips measuring 1 centimeter by 8 centimeters.

Heat vegetable oil in a heavy-bottomed pan to 180 degrees Celsius.

Fry the potato strips in small batches for 3 to 4 minutes until golden brown and crispy.

Transfer to a wire rack to drain excess oil and serve immediately.