Start by rinsing the potato slices in cold water and patting them dry with paper towels. This helps remove excess starch and ensures crispy fries.

In a large bowl, combine the cornstarch and salt. This mixture will help coat the potato wedges evenly and create a crispy exterior when fried.

Add the potato wedges to the bowl and toss them until they're coated evenly with the cornstarch and salt mixture.

Heat oil in a deep fryer or a heavy-bottomed pan over medium-high heat. You want the oil to be hot enough to fry the potatoes to a golden brown and crispy texture.

Carefully fry the potatoes in batches until they're golden brown and crispy on the outside. Cooking them in batches ensures they cook evenly and don't overcrowd the pan.

Once the potatoes are fried, drain them on a paper towel-lined plate to remove any excess oil. Sprinkle a little more salt over them for extra flavour.

Arrange the fried potatoes on a serving platter, ready for the delicious toppings.

Top the potatoes with black beans, chorizo or tofu, queso fresco or cheddar cheese, cilantro, red onion, and jalapeno peppers. These toppings add layers of flavour and texture to the dish.

Drizzle sour cream and salsa over the top of the potatoes for a creamy and tangy finish.

Serve your Papas Locas immediately while they're hot and enjoy the delicious flavours and textures!