Steps

1. Wrap 2 medium potatoes in plastic wrap and microwave until cooked through.
   🕒 01:09
2. Let the microwaved potatoes cool slightly.
   🕒 01:32
3. Place the cooled potatoes in a double-layered plastic bag and mash them by hand. (Key Tip!) Mashing while warm makes peeling easier.
   🕒 01:45
4. Peel the potatoes.
   🕒 02:11
5. Add a pinch of salt and 2 tbsp Potato Starch to the plastic bag with the mashed potatoes. Knead through the bag to combine.
   🕒 02:31
6. Optionally, add grated cheese as needed and knead through the bag until the dough is smooth.
   🕒 02:53
7. Optionally, add coarse black pepper as needed and knead again.
   🕒 03:21
8. Inside the plastic bag, shape the dough into a rectangle of your desired thickness. (Key Tip!) Shaping it to about the size of a pencil case makes it easier to cut.
   🕒 03:41
9. Cut open the plastic bag containing the shaped dough along the sides and top.
   🕒 04:10
10. Cut the dough, still in the bag, into bite-sized squares.
    🕒 04:48
11. Using a fork, make two indentations on each cut piece of dough. (Key Tip!) Do not pierce all the way through; a light poke will create a crispier texture.
    🕒 05:24
12. Heat a generous amount of Vegetable Oil in a frying pan. Arrange the cut potato pieces and pan-fry over low heat until golden brown on one side. (Key Tip!) If the heat is too high, they will burn; cook slowly over low heat.
    🕒 05:58
13. Flip the pieces and pan-fry the other side over low heat until golden brown and crispy.
    🕒 06:28
14. Drain the oil thoroughly from the pan-fried potatoes.
    🕒 07:16
15. Arrange the pan-fried potatoes on a serving dish.
    🕒 07:22
16. Sprinkle generously with grated cheese as needed and coarse black pepper as needed to taste. Serve.
    🕒 07:33