Crispy potatoes topped with a tangy tomatillo salsa and fresh cilantro.
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Place the cubed potatoes in a large pot of salted water and bring to a boil; cook for 5 minutes until slightly softened but firm, then drain and pat dry.
In a separate saucepan, boil the tomatillos and serrano peppers in water for about 8-10 minutes until they turn a dull green and are soft.
Transfer the boiled tomatillos, peppers, and garlic to a blender; pulse until smooth, then stir in the lime juice and half of the cilantro.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
Carefully add the dried potato cubes to the hot oil and fry for 10-12 minutes, turning occasionally, until they are golden brown and crispy.
Remove the potatoes with a slotted spoon and drain them on a paper towel-lined plate, seasoning immediately with salt.
Arrange the crispy potatoes on a serving platter and generously pour the salsa verde over the top.
Garnish with the remaining cilantro, diced onions, and a drizzle of Mexican crema if desired.
