Prepare the ralladas, the perejil, the green bell peppers, and the maicena by placing them in a large container containing the ingredients.
Both pepper and salt.
Take care to thoroughly combine all of the components so that they are distributed uniformly.
Putting together the squares:
Ensure that the potato wedges are about one quarter of an inch thick before spreading them out on a big dish or a level surface.
Cut the mixture that has been smoothed into tiny squares, with about one piece on each side.
Stir the squares together.
The oil should be heated in a pan until it reaches a temperature of 175 degrees Celsius (350 degrees Fahrenheit).
In small groups, cook the potato cubes for about two to three minutes on each side, or until they reach the desired texture of being soft and crispy.
Take the squares that have been cooked out of the pan and set them on paper towels to soak up any excess oil.
Delivering either food or beverages.
Place the potato squares, which are hot and crispy, on the table as a side dish or as a snack.
Savor the delicious and crispy potato squares you’ve prepared.
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