Dice and boil the potatoes until they are soft, then mash them smoothly.
Add chile, salt, pepper, and any herbs to the mashed potatoes.
To ensure consistent cooking, form tiny, bite-sized balls or discs.
For a crunchy texture, coat bites in semolina or breadcrumbs.
To avoid sticking, line the tray with parchment paper.
Bake, flipping once, at 200°C (400°F) until brown and crispy.
Enjoy guilt-free when served hot with your preferred sauce or dip.