Crispy garlic Parmesan cheesy hashbrowns Ingredients 5-6 large russet potatoes 4 tbsp corn starch 6 oz shredded cheddar cheese 3/4 cup freshly grated parmesan cheese Salt to taste 1 tsp black pepper 1 1/2 tbsp garlic powder 1 tbsp onion powder Oil for frying For garnish Freshly grated parmesan cheese Fresh parsley, chopped For the sauce 1/2 cup mayonnaise 1-2 cloves garlic, freshly grated Salt to taste 1 tbsp garlic powder 1/2 tsp black pepper 1 tbsp lemon juice Method Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. In a bowl add the grated potatoes, cornstarch, Parmesan cheese cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. Transfer to a wire rack or paper towel-lined plate and let the excess oil drain. Add the mayonnaise, freshly grated garlic, garlic powder, lemon juice, black pepper, and salt to a small bowl. Mix until smooth and creamy. Taste and adjust the salt or lemon juice as needed. Refrigerate for 15–20 minutes before serving for the best flavor. #Recipe #hashbrowns — @iramsfoodstory TikTok