Peel the potatoes and place them in a pot. Add just enough cold water to cover them, along with a pinch of salt. Cook for 15 minutes over high heat. Start counting the time from the second you put them on the stove.
Drain the potatoes and let them cool until comfortable to handle. Dice them into small pieces.
Transfer the diced potatoes to a large mixing bowl. Add the cornstarch, salt, garlic powder, and black pepper. Mix until well combined.
Take a portion of the potato mixture and shape it into an oval or your preferred shape. Make sure to press the potato mixture firmly together when shaping so the hash browns hold their shape and don't fall apart during frying. Repeat until all the mixture is used. If the mixture sticks to your hands while shaping, wash and clean your hands before continuing.
Heat the oil to 190°C (375°F) in a deep pot.
Carefully lower the hash browns into the hot oil, working in batches to avoid overcrowding the pot. Fry for about 6 minutes, or until lightly golden and crispy. Avoid adding too much at once, as this can lower the oil temperature and make the hash browns greasy.
Transfer the hash browns to a wire rack to drain excess oil. Sprinkle with extra salt while they are still hot.
Enjoy immediately for the best crispy texture!
