Cumin spicy diced potatoes
Overview
When we were having barbecue in Sichuan, we often ate baked potatoes at night markets. We would have dozens of skewers every time and never got tired of eating them. I personally prefer the taste of cumin. This time when frying potatoes, I added cumin and chili powder to make fried potatoes! I didn't even take a few bites after it came out of the pot, and my husband ate it all by himself.
Tags
Ingredients
Steps
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Peel the potatoes, wash and dice them, run them through cold water three times to wash off the starch on the surface, then drain and set aside
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Prepare 1 spoon of cumin powder and 1 spoon of chili powder
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Heat oil in a wok. If there is a little more oil, the potatoes will stick to the pan easily. Add the diced potatoes and stir-fry until cooked, then turn off the heat
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After turning off the heat, sprinkle in cumin powder and chili powder evenly and mix well
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Turn on medium heat and stir-fry for a few times, add a small amount of umami (just let the diced potatoes stick to a little umami for seasoning), an appropriate amount of salt, stir-fry evenly and turn off the heat
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Finished product
