• Potato Preparation: Wash the potatoes, peel them, and slice them thinly. Try to make the slices as evenly thick as possible to ensure consistent heat distribution during frying.
• Seasoning and Mixing: Place the sliced potatoes in a bowl, and add 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp chili powder, 1 tbsp chopped parsley, 2 tbsp starch, 2 tbsp olive oil, and 4 tbsp grated cheese. Use your hands to thoroughly mix all the ingredients together, ensuring each potato slice is evenly coated with the seasoning and starch. This helps the potato cakes hold their shape and maintain texture while frying.

Frying the Potato Cakes:

• Preheat the Pan with Oil: Use a non-stick pan and spray with a suitable amount of olive oil. Do not turn on the heat yet; distribute the oil evenly across the bottom of the pan.
• Arrange the Potato Slices: Start layering the potato slices around the edge of the pan, pressing each slice tightly against the next. Continue layering the slices towards the center, forming a circular shape. Adjust the size and thickness of the potato cake based on the pan's size and personal preference.
• Fry on Low Heat: Once the potatoes are arranged, turn the heat to medium-low. Keep an eye on the color and condition of the bottom of the potato cake. When the bottom firms up and turns golden, the first side is done. This process will take about 3 - 5 minutes, depending on the heat level and thickness of the potato cake.
• Flip and Fry the Other Side: Use a plate to flip the potato cake. Place the plate over the pan, press down with your hand, and quickly invert the pan, placing the potato cake onto the plate. Then slide the cake back into the pan to fry the other side. Fry until both sides are golden and crispy, which will take another 3 - 5 minutes.
• Enhance the Flavor and Serve: Once the galette is cooked to a crispy golden perfection on both sides, remove from heat and garnish with cheese powder and chopped parsley.