Start by peeling the russet potatoes. Once peeled, chop them into small chunks.
Place the chopped potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
Drain the potatoes well and return them to the pot. Mash the potatoes until smooth, and let them cool slightly.
In a mixing bowl, combine the mashed potatoes with cornstarch, shredded mozzarella cheese, and salt. Mix well until fully incorporated.
Shape the mixture into sticks or logs, about the size of your index finger.
In a large saucepan, pour enough vegetable oil to submerge the potato sticks halfway. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C).
Carefully place a few potato sticks into the hot oil. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Once all the potato sticks are fried, sprinkle with grated parmesan cheese and chopped fresh parsley. Serve warm with your favorite dipping sauce.
