Dry roasted mini potatoes
Overview
It's the harvest season for small potatoes in mountainous areas. The skins of fresh potatoes will fall off with just a touch. The fresh potato powder tastes best right after it is dug out. This method was inherited from my mother. I heard my mother said that her grandmother did the same when she was a child. Good culture will be passed down, and so will good recipes.
Tags
Ingredients
Steps
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Use a spoon to scrape the skin of the freshly dug small potatoes. Scrape gently so as not to damage the surface protective film. The protective film will not absorb oil and the taste will be more refreshing. It is difficult to peel small potatoes that are more than 5 days old. Considering that many friends live in cities, they cannot buy freshly dug potatoes. You can boil it in water for 6 minutes and use the peeling method. The taste of the two has its own advantages. You can put some soy sauce and braise it at the end of the peeling process.
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Heat oil in a hot pan and pour in the washed and drained small potatoes (if it is fresh potatoes, you can add less oil for scraping the skins, but the amount for normal stir-fried vegetables is almost the same)
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Stir-fry until the skin is slightly charred
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Pour an appropriate amount of hot water, I poured about 300ML for 500g of potatoes. Cover the pot and simmer until there is a small amount of water in the pot. Open the lid and stir-fry until the water dries up.
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Sprinkle with salt and pepper to taste, stir-fry evenly and serve. If you like a more flavorful potato, you can use a spatula to lightly press the small potatoes into a small opening before sprinkling the seasoning.
