You’ll be addicted after eating it—Crispy Potatoes
Overview
It's an exaggeration. You may not be addicted after eating it O(∩_∩)O. I stayed in the studio all afternoon just to record a 30-second promotional video. It was already past 7 o'clock when I got home. I'm not very hungry, so I'd better post the crispy potatoes I made yesterday, and then start cooking after posting the recipe log. Crispy potato is very simple to make but tastes very good. It's crispy on the outside and tender on the inside, just like eating barbecue, and you only need to remember two steps and one key, even with zero cooking skills, you can make it. The first step is to steam the potatoes, the second step is to fry the potatoes, and the other key is to stir-fry the seasonings. Let’s take a look at how to do it. O(∩_∩)O
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Ingredients
Steps
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Wash the potatoes without peeling them. Put them in a pot and steam them for 20-30 minutes. They can be easily pierced with chopsticks. The purpose of not peeling and steaming is to reduce the moisture in the potatoes, which will taste better and make it easier to make in the next step. The steaming time depends on the size of the potatoes.
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Gently tear off the skin of the steamed potatoes and cut into pieces. Don't make the pieces too small.
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Brush the pan with oil. When the oil is hot, add the potato cubes and fry one side until golden brown and hard, then turn over and continue frying. Be careful to fry one side first before flipping over, otherwise the potatoes will break easily.
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Heat the iron pot without oil, add salt, cumin and chili powder and slowly roast them over low heat until fragrant, then sprinkle them on the potatoes. The purpose of sauteing the seasoning is to give it a more barbecue flavor.
