Add the potatoes, salt, and enough water to cover them in a large pot. Bring to a boil, reduce to a simmer, and cook for 16-18 minutes, until fork tender.

Transfer the potatoes to a large bowl and allow them to completely cool, about 20 minutes.

Heat the olive oil in a medium skillet. Add the onions and saute for 10 minutes, stirring occasionally until they are soft and start to brown. Set aside.

Peel back and discard the skins from the potatoes. Using a hand masher or immersion blender, mash the potatoes until they’re fairly smooth and mashed.

Add in the sauteed onions, shredded cheese, parsley, egg, garlic powder, kosher salt, cumin, paprika, and black pepper. Mix together with a spoon, spatula, or your hands until well combined.

Mix in ½ cup of plain breadcrumbs until fully combined.

Chill the mashed potato mixture in the refrigerator for 15 minutes to help it set and keep its shape while frying.

Once chilled, mix in the remaining 2 tablespoons of breadcrumbs and cornstarch.

Shape the potato mixture into patties by rolling them into 10 balls and gently flattening them in between your palms. Place the shaped potato patties on a plate while you work.

Heat 1 inch of frying oil in a large skillet over medium heat. Shallow fry the tortitas de papa 2-3 at a time, making sure to not overcrowd your pan. Fry each side for 3-4 minutes, until crispy and golden brown.

Transfer them to a plate lined with paper towels to soak up any excess oil.

Serve as a side dish with your favorite dipping sauce or with a light salad.