Boil whole potatoes until just tender, then cool and chill to reduce moisture.

Grate potatoes finely, squeeze out excess water, then fold in cornstarch, salt, onion powder, and melted butter.

Shape mixture into small cylinders, chill on a tray, then bake or shallow-fry until deep golden and crunchy.

Serve hot with your favorite dip and enjoy the contrast of brittle shell and pillowy center.