Preparation

Step 1 out of 6

In a large mixing bowl combine Little potatoes, flour, baking powder, salt, milk, egg, parsley, onion, and cheese. Do not over-mix. Mixture should be lumpy.

Step 2 out of 6

Gather into a ball and on a clean, well-floured surface. Pat or roll into a 10-inch circle.

Step 3 out of 6

With a sharp knife, slice into six large or eight small triangles.

Step 4 out of 6

Pour about one tablespoon of canola oil into a heavy-bottomed skillet and place over medium heat. Once oil is hot, place three or four pieces of dough on the pan and cook until lightly browned. Turn and brown other side to desired crispiness. Repeat with remaining triangles.

Step 5 out of 6

Keep cooked breads in a warm oven until ready to serve. Best served fresh off the pan.

Step 6 out of 6

Breads can be cooled, wrapped, and refrigerated. You can also freeze them for up to two months. To enjoy warm, heat in the oven before serving.