Seasoning: salt and pepper, shallots.

Practice:

1, clean the skin of small potatoes with a small brush, put them in a pot, and add water just after the small potatoes.

2. After the fire is boiled, turn to low heat and cook for about 20 minutes. Insert it with chopsticks, and you can turn off the fire when you can easily insert it. (The cooking time should be increased or decreased according to the firepower of your own stove and the size of potatoes.)

3. Rinse with cold water, and the small potatoes can be peeled off easily after a little cooling.

4. Squeeze and crack gently with the back of the knife, and pay attention. Don't use too much force to avoid crushing the small potatoes.

5, pan with a thin layer of oil, heat, add small potatoes.

6. Fry in medium heat until golden, and then fry until golden after turning over.

7. Sprinkle the right amount of salt and pepper to see your own taste. You can put less salt and pepper if you like the sweet taste of light potatoes, and more if you like the taste of salt and pepper.

8. Shake the pan a few times and let the small potatoes turn over. When the surface of the small potatoes is evenly covered with salt and pepper, turn off the heat. Sprinkle chopped green onion after the pan is taken out.