Boil your potatoes in salted boiling water until fork tender. Drain and allow the potatoes to steam off most of its moisture.

Transfer the potatoes into a bowl and mash it well with either a fork or a potato ricer. Add in the corn starch, parsley and spices. Mix well to combine.

Grab roughly 2 tbsp of mixture and roll it into a ball with your hands. Repeat until you run out of potato mixture.

Bring a pot of neutral oil to 170C/350F and carefully drop in the potato balls. Fry for approximately 10-12 minutes or until the balls are golden brown and crispy. Drain onto a paper towel.

Grate over parmesan and serve with sweet chili mayo.