Peel your 8 medium potatoes and chop them into roughly even chunks. Place them into a large pot of well-salted water. Bring to the boil and cook for around 15-20 minutes, until a knife slides in easily with no resistance.

Drain the potatoes thoroughly in a colander. Give them a minute or two to sit and steam dry, this helps get rid of any extra moisture that could make your sticks soggy later. Tip them back into the pot or a large mixing bowl and mash until completely smooth, with no lumps left.

While the mash is still warm, add in the salt, chicken bouillon powder, onion powder, garlic powder, and smoked paprika. Stir well so the seasoning is evenly distributed through the mixture.

Crack in the 2 eggs, then add the shredded mozzarella and grated Parmesan. Mix everything together thoroughly until you've got one even, cheesy potato mixture. It should feel soft, slightly sticky, but hold together well when pressed.

Line a baking tray or dish with parchment paper. Tip the potato mixture onto the tray and spread it out evenly using a spatula, aiming for a thickness of around 1.5cm. Try to keep it level all over so your sticks bake up evenly later.

Place the tray in the fridge and let it chill for 20-30 minutes. This firms the mixture up just enough to make cutting much easier. Once chilled, use a sharp knife to slice the mixture into rectangular sticks, roughly the size of a thick chip.

Transfer the sticks to a tray lined with parchment, spacing them apart slightly so they don't stick together. Place in the freezer for 1 hour, or until properly firm to the touch. Don't skip this step, it's honestly the difference between sticks that hold together and sticks that fall apart in the oil.

Set up three shallow dishes for coating: one with the plain flour, one with the beaten eggs, and one with the breadcrumbs or crushed cornflakes. Take each frozen stick and coat it first in the flour, shaking off any excess. Dip it into the beaten egg, letting any extra drip away. Finally, roll it through the breadcrumbs, pressing gently so the coating sticks well all over.

Heat oil in a deep pan or Dutch oven to 180°C (350°F). Use a kitchen thermometer to check the temperature properly, this really does make a difference to how crispy and golden your sticks turn out. Carefully lower the coated sticks into the oil in small batches, a few at a time so the pan isn't overcrowded.

Fry for around 3-4 minutes, turning occasionally, until deep golden brown all over and properly crispy on the outside. Use a slotted spoon to lift them out and transfer to a plate lined with kitchen paper, or better yet, a wire rack to keep that crunch intact.

While the sticks are frying, make your dipping sauce. In a small bowl, whisk together the mayonnaise, sriracha, smoked paprika, garlic powder, and dried parsley until smooth and well combined.

Serve the potato sticks warm, straight from the fryer, alongside your spicy mayo for dipping. Pull one apart first to admire that cheese pull, you've earned it.