Combine fried potato with water in saucepan, bring to simmer over medium heat for about 30 minutes or until potato flavor has absorbed into water, then pass through chinois and reserve potato water for potato chips.

Season potato water with 10% by weight of potato starch, then thicken and hydrate starch over medium heat, stirring continuously, transfer to squeeze bottles and form shapes to match plate on Silpat, dry, fry.