Cut the potatoes into bite-sized pieces and soak them in water. Drain the water.

Place the potatoes in a pot, add enough water to cover them, and bring to a boil over medium heat. Cook for about 10 minutes until tender, then drain.

Mash the potatoes in a bowl until smooth. Add potato starch and a pinch of salt, then mix well. Let cool slightly.

Roll out the potato mixture and cut into 24 pieces using a 4cm round cutter. Heat salad oil in a frying pan and cook the pieces over medium heat until golden brown on both sides.