Gil-gamja: The Viral Korean Street Food, Crispy & Chewy Potato Fries

Peel the potato and cut it into 4 pieces.
Add the potato, water, and salt to a blender and blend until completely smooth.
Microwave: Transfer the mixture to a microwave-safe container.
* Microwave for 30 seconds at a time, stirring in between, for about 3–4 rounds, until the mixture becomes thick and sticky.
Once the dough is cooked, add the tapioca starch and knead well until no dry starch is visible.
* If the dough feels too stiff, add a little water and knead again.
Transfer the dough into a piping bag.
Heat oil to 170°C (340°F).
Pipe the dough directly into the oil, cutting it with scissors as you go, and fry until golden and crispy.
Serve with ketchup or mayonnaise.