Crispy Parsley Mozzarella Potatoes

Peel and grate the potatoes. Rinse under cold water, then squeeze out excess moisture using a clean towel.

In a bowl, combine the grated potatoes, parsley, salt, and pepper.

Heat olive oil or butter in a non-stick pan over medium heat.

Spread half the potato mixture in the pan, press down to form a flat layer.

Sprinkle mozzarella evenly over the surface.

Cover with the remaining potato mix and press again to seal the cheese inside.

Cook on one side for 6–8 minutes until golden and crisp, then flip and cook the other side.

Once both sides are crispy and cheese is melted, remove and let rest for a minute before slicing.

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