Tired of eating fried potatoes, we made fried potatoes, which can be used as snacks and vegetables. Although the names are similar, everyone's practices are still different. The practice I shared today is super soft and delicious. I ate two when I took a photo, and the rest of my children rushed to finish them. When my husband came home, the potato skin was gone. The son said, "Mom, I won't do more next time!" " He doesn't know that I cooked more than a catty and a half at a time, which is not enough to eat!

Fried potato

Raw materials:

Two packages of potatoes, 4g of garlic, two dried peppers, proper amount of salt, 0.2g of cumin powder, 2g of sesame 1g and 2g of onion.

1. Try to choose smaller potatoes, which are easy to cook. Prepare a cooking pot, add more water and potatoes, and cook until cooked. Chopsticks are easy to insert.

2. Let it cool slightly after cooking, and gently press it with a spoon. At first, don't use your hands too hard, and feel it slowly.

3. Mm-hmm, that's it. If you push too hard at first, it will all fall apart.

Put all the dishes in a big plate and sprinkle some salt to marinate them.

Brush the pan with a little oil and heat it, then throw the potatoes in one by one, because I use a non-stick pan, so I don't worry about sticking.

6. Fry until golden brown, then turn over and continue to fry until.

7. Sprinkle a little salt when it's almost ready, not too much.

8. Then there is minced garlic. I like peppers. Put some dried peppers in it.

9. There are cumin powder, Chili powder, spiced powder and so on at home. Throw it away according to your own preferences. Don't be silly. Too much salt will kill you.

10. Sprinkle chopped green onion and sesame seeds.

1 1. I like crispy rice crust, so I fried it for a long time, and finally I ate the crispy potatoes outside.

Potato (Solanum tuberosum L.), also known as eggs and potatoes, belongs to the genus Panicum in Solanaceae and is the fourth largest food crop in the world.

Potatoes are native to the Andes in South America. Tubers are edible and have high economic and nutritional value. The main producing countries are China and the United States. China is the country with the largest potato output in the world. [1] The potato fruit is petiolate, oblate, 15~80 cm high, spherical, hairless or fluffy; The stem is divided into two parts: aboveground stem and underground stem, with fibrous roots. The stems on the ground are rhombic and hairy. The primary leaves are simple, entire, and the leaflet size often alternates, and 6~8 pairs of seeds are kidney-shaped and yellow.