In a blender, combine peeled potatoes and water. Blend until smooth with no lumps.
Pour the mixture into a microwave-safe bowl and microwave for 5 minutes, stopping every 30 seconds to stir thoroughly. This constant stirring creates the iconic chewy texture.
Transfer the thickened potato paste into a mixing bowl. Add salt and tapioca starch. Mix well until it forms a thick, stretchy dough.
Scoop the dough into a piping bag.
Heat neutral oil in a deep pan. Pipe the dough directly into the hot oil in short strips, frying only a few at a time to prevent sticking.
Fry until each piece turns golden brown, about the color of a crispy hash brown. Remove and drain on paper towels.
Make the dipping sauce by mixing mayonnaise, sriracha, and plum syrup until smooth.
