Spicy cumin baby potatoes
Overview
My grandpa’s neighbor gave me a lot of potatoes, some big and some small. I took them back and ordered them, washed out all the small ones and steamed them. My son thought they were tasteless and wouldn’t eat them, so I flipped them over in a pan and fried them, sprinkled with some chili pepper, cumin, and salt. After a change, my son ate more than a plateful.
Tags
Ingredients
Steps
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Wash the small potatoes and steam them in a pot (they will be cooked if they are easily pierced with chopsticks).
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Peel off the potato skins, wash the peeled garlic cloves, and chop them with a knife.
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Heat the pan over medium heat and pour in the peanut oil (I put a little less oil, I will add more oil later).
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Add garlic and stir-fry.
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Put in the small potatoes and fry them (use a knife to flatten the small potatoes before frying. I forgot to flatten them in advance. After pouring them into the pot, I pressed them with a meat mallet. Once they were flattened, they took up space and were a bit too full)
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Flip and fry.
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Season with salt, cumin powder and chili powder.
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Take it out of the pot and put it on a plate and start eating (sprinkle some chopped green onion to make it look better, I didn’t add any green onions at home).
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Finished product.
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Have you been tempted? . .
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The small potatoes taste better when dipped in Zhongjing mushroom sauce. This large plate is not enough for my son to eat alone.
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Made it again.
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Finished product.
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Eat. . .
