Wash the 4 potatoes and place them in a large pot. Cover with water and boil until fork-tender, about 20 minutes.

Drain the cooked potatoes in a colander and allow them to cool until safe to handle.

Peel the cooled potatoes and mash them smoothly in a mixing bowl.

Soak the 3 bread slices in water briefly, then squeeze out as much excess water as possible.

Cut the squeezed bread into small pieces and add it to the mashed potatoes.

Add the corn flour, fresh coriander, chili flakes, dried oregano, salt, and black pepper to the potato mixture.

Mix the ingredients thoroughly until they form a cohesive, shapeable dough.

Transfer the dough to a cutting board and press it into an even flat layer about 1 cm thick.

Cut the flattened dough into small triangle shapes using a knife.

Heat the vegetable oil in a deep frying pan over medium heat until hot for frying.

Fry the potato triangles in batches until both sides are golden brown and crisp, about 3 to 4 minutes per batch.

Lift out the fried triangles with a slotted spoon and drain them on paper towels before serving hot.