Place cubed potatoes in salted water and boil until fork tender, about fifteen to twenty minutes. Drain well, then return to the pot over low heat for one to two minutes to remove excess moisture.

Use a potato ricer for a silky mash or mash well by hand until completely smooth. No lumps should remain.

Transfer the mash to a bowl. Add cornstarch, salt, chili flakes, paprika, and garlic powder if using. Mix into a soft, pliable dough. Add more starch if it feels too soft or a teaspoon of water if it feels dry.

Transfer the dough to a ziplock bag or sandwich between parchment sheets. Flatten to one half inch thick using your hands or a rolling pin. Freeze flat for thirty to forty five minutes until firm but not solid.

Remove the dough and cut into long rectangular strips about one half inch wide. If the fries break while lifting, make them shorter.

Heat oil in a wide pot to three hundred seventy five degrees Fahrenheit. Carefully lower in a few fries at a time. Fry for three to five minutes, flipping halfway, until golden brown and crispy. Drain on a wire rack or paper towels.

Drizzle with vegan mayo, sprinkle with chopped parsley and vegan parmesan, and serve warm with your favorite dip.