Peel and cut potatoes into small chunks.

Fill a large pot with water, add 1 teaspoon of salt. Add potatoes and bring to a boil. Cook until fork tender, about 20 minutes.

Drain and transfer to a large bowl, add salt, pepper, oregano, crushed garlic and shredded cheese. Mash the potatoes into smooth puree. Add cornstarch and mix/mash.

Transfer into a piping bag fitted with a round tip and pipe into long strips (on a cutting board or a parchment paper).

If you don’t have a piping bag, you also can divide the mixture into small balls and roll then into a strips.

In a wide pan heat oil to 350F (180C).

Fry mashed potato strips until golden brown. Transfer to paper towels to drain excess oil.