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Ingredients

• 2 pieces Potatoes (medium‑size, about 300 g each, skin on)
• 3 Tbsp Water (for steaming in the microwave)
• 0.5 tsp Salt (adjust to taste depending on cheese saltiness)
• a pinch Black Pepper (freshly ground if possible)
• 1 tsp Oregano (dried)
• 100 g Cheddar Cheese (sharp or mild, grated)
• 4 Tbsp Corn Starch (or potato starch; creates a crunchy coating)
• 2 cup Cooking Oil (vegetable or canola oil, enough for shallow frying)

Instructions

1. Wash and Prep Potatoes

   Rinse the potatoes under running water, scrub off any dirt, and pat dry.

   Time: PT5M

2. Cut Potatoes

   Slice the potatoes into roughly 1‑inch cubes or any shape you prefer; keep pieces uniform for even cooking.

   Time: PT5M

3. Microwave Steam Potatoes

   Place the cut potatoes in a microwave‑safe bowl, add 3 Tbsp water, cover loosely, and microwave on high for 5.5 minutes. Stir halfway through to ensure even cooking.

   Time: PT6M

4. Drain Excess Water

   If any water remains, carefully pour it out so the potatoes are dry; this helps achieve crispiness when fried.

   Time: PT2M

5. Prepare Cheese‑Seasoning Mix

   In a mixing bowl combine ½ tsp salt, a pinch of pepper, 1 tsp dried oregano, 100 g grated cheddar cheese, and 4 Tbsp corn starch. Mix until evenly distributed.

   Time: PT4M

6. Coat Potatoes

   Add the softened potatoes to the cheese‑seasoning mixture and toss until every piece is fully coated.

   Time: PT3M

7. Roll Out the Coated Potatoes

   Line a baking sheet with parchment paper, spread the coated potatoes onto it, cover with another sheet of parchment, and roll with a rolling pin to a uniform thickness of about 0.5 cm.

   Time: PT5M

8. Cut into Popcorn‑Sized Squares

   Remove the top parchment and cut the rolled sheet into bite‑size squares (≈2 cm each).

   Time: PT3M

9. Heat Oil

   Pour enough oil into a frying pan to cover the bottom, heat over medium‑low until shimmering (about 170 °C).

   Time: PT5M

   Temperature: 170°C

10. Fry Potato Popcorn

    Carefully place the squares in the hot oil in a single layer. Fry until golden brown on one side, then flip and fry the other side until both sides are crisp and golden.

    Time: PT5M

    Temperature: 170°C

11. Drain and Serve

    Remove the fried pieces with a slotted spoon, place on a strainer lined with paper towels to absorb excess oil, and serve immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g