Ingredients: 4 medium russet potatoes, peeled and cut into 2-inch pieces, canola oil, for frying, ¼ cup rice flour, 2 tablespoons cornstarch, 1 teaspoon kosher salt, 1 teaspoon seasoned salt.
Add enough water to a big saucepan to cover the potatoes by one inch. Bring to a boil over high heat; cover, lower heat to medium-high, and simmer for 15 to 20 minutes, or until potatoes are
cooked when pierced with a fork. After draining, run cold water until the surface is safe to handle. Thoroughly empty and gently dab dry. In a large Dutch oven or other heavy pot, heat 3 inches
of oil over medium-low heat to 350 degrees F (175 degrees C) while potatoes are cooking. Mash potatoes well with a potato masher or ricer until there are no more pieces. In medium basin,
stir together mashed potatoes, rice flour, cornstarch, kosher salt, and seasoning salt; add 1 teaspoon water at a time if necessary until mixture comes together and forms dough.
Cut dough into four equal halves. Cut each piece into 1-inch pieces after shaping it into a log with a diameter of one inch. Fry dough pieces in heated oil in batches for two to three minutes,
stirring regularly, until they develop a light golden color. Transfer from oil to a wire rack placed over a baking sheet to drain, using a spider or slotted spatula. Continue with the remaining pieces of
dough. To raise the oil's temperature to 375 degrees Fahrenheit (190 degrees Celsius), turn up the heat to medium-high. Fry for a further
two minutes, in batches, or until deeply golden brown and crispy. Place back on the wire rack and, if like, sprinkle with more seasoning salt. Serve right away.