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In Ecuador, llapingacho offers a different take on fried potatoes. These onion and cumin-spiced potato pancakes, colored orange by achiote, are stuffed with queso fresco and pan-fried to achieve a golden-brown exterior while remaining creamy within. They illustrate a beautiful integration of local flavors and cooking techniques.
Crash Hot Potatoes
Moving on, we discover the crowd-pleasing crash hot potatoes. This dish features whole potatoes that are boiled, smashed flat, and then baked until crispy all around, topped with fresh herbs and grated cheese. The contrast of textures makes this a must-try potato recipe.