Peel and Boil the Potatoes: Begin by peeling 4 medium-sized potatoes and placing them in a pot filled with water. Bring the water to a boil and cook the potatoes until they are fully tender, which should take about 15-20 minutes depending on their size. Test by piercing the potatoes with a fork—if they slide off easily, they’re ready.

Drain and Mash the Potatoes: Once the potatoes are cooked, drain them and allow them to cool slightly before mashing. Mash them until smooth and lump-free. You can use a potato masher, fork, or even a potato ricer for the best texture.

Add Breadcrumbs and Parmesan: To the mashed potatoes, add 80 grams of breadcrumbs and 100 grams of grated Parmesan cheese. The breadcrumbs help bind the mixture, while the Parmesan adds a rich, savory flavor.

Finely Chop the Parsley: Add 2 tablespoons of finely chopped parsley to the potato mixture. This adds a fresh, herby note that pairs well with the richness of the potatoes and cheese.

Mix in the Eggs: Crack 2 eggs into the potato mixture, which will help bind everything together. Stir well until all ingredients are evenly combined.

Season the Mixture: Add salt and black pepper to taste. Remember, Parmesan cheese is salty, so you may not need much additional salt. Mix everything together thoroughly to ensure the seasoning is well distributed.

Form the Potato Cakes: Using your hands, take a small amount of the potato mixture and form it into small, flat cakes or patties. Aim for a size that fits comfortably in your palm, about 2-3 inches in diameter.

Heat the Oil: Heat a generous amount of vegetable oil in a large frying pan over medium heat. You want enough oil to create a shallow fry, ensuring the pies develop a crispy, golden crust.

Fry the Potato Pies: Once the oil is hot, carefully place the potato pies into the pan. Fry them on one side for 3-4 minutes, or until the bottom is golden brown and crispy. Flip the pies and cook for an additional 3-4 minutes on the other side.

Drain the Excess Oil: Once the potato pies are golden and crispy on both sides, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil.

Serve Hot: Serve the crispy Parmesan potato pies immediately, while they’re still warm and crispy. They pair well with a side of sour cream, ketchup, or even a fresh salad.