Place the cut potatoes in a pot of boiling water and cook until fork-tender, about 10 to 15 minutes.

Drain the cooked potatoes well and transfer them into a heatproof mixing bowl. Add ½ teaspoon of salt and mash the potatoes until no lumps remain.

While the mashed potatoes are still warm, mix in the potato starch thoroughly and knead until it becomes cohesive.

Pour in the warm water, developing a smooth dough.

Bring another pot of water to a rapid boil and keep a large bowl of cold water at hand.

Divide the dough into 14 equal sections and roll each piece into noodles about ½ inch thick.

Gently introduce the noodles into the boiling water, being careful not to overcrowd the pot, and stir gently.

Once the noodles float, let them cook for an additional minute before transferring them to the cold water.

In a heatproof bowl, combine all ingredients for the chili oil except the oil and cilantro. Heat oil in a small pan until it smokes, then pour it over the ingredient mix.

Drain the potato noodles and place them in a large mixing bowl. Pour over the prepared chili oil, add chopped cilantro, and mix until every noodle is well coated.