A Lenten favorite, these crispy, golden potato patties are packed with flavor and a staple in many Mexican kitchens. Serve them with crema, salsa, or just as they are!
Place potatoes in a large saucepan with enough water to cover over medium heat. Add salt and boil for 10 minutes. Turn heat off and leave potatoes in hot water to finish cooking, about 40 minutes. When water and potatoes have cooled completely, remove peel. Potatoes should be cooked and fork tender. Transfer to a large bowl, roughly chop in large pieces then mash with a potato masher.
Heat 1 teaspoon oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until tender; about 6 minutes. Remove from heat.
Add cooked onions, queso fresco, garlic salt and pepper. Stir to mix. Add parsley, egg and breadcrumbs. Stir to mix evenly.
Scoop out ¼ cup potato mixture. Roll with hands and shape into a ½-inch thick patty. Place on a large plate. Repeat with remaining mixture.
Heat remaining 1 ½ cups oil in a large frying pan over medium heat. Carefully place 2 to 3 patties on hot oil. Fry one side until golden. Carefully turn each patty to other side and fry until golden; about 4 minutes on each side. Transfer to a paper towel-lined plate to absorb excess oil. Repeat with remaining patties.
Serve with a side of Mexican crema or sour cream. Enjoy.
