Pan-fried potatoes
Overview
This fried potato is more Western-style and can be used as a side dish or as a main dish. If the potatoes are cooked in advance the night before, it is also good for breakfast. I won’t go into details about its nutritional value. You should all know it. Let’s get to the point!
Tags
Ingredients
Steps
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Wash 500 grams of potatoes and cook for half an hour. (I made it for two people, so I didn’t use that much, but I think cooking more will save trouble next time)
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After half an hour, turn off the heat. Simmer for ten minutes before scooping out the potatoes. Put the potatoes in cold water, wait for five minutes, peel and slice. At this time, the potato skin is easy to remove. Use a knife to scrape the thin skin off immediately.
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One onion, cut into pieces as shown in the picture.
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Put oil in a frying pan or wok. When the oil is hot, add the potatoes. Don't turn it over so quickly or the flaky potatoes will break up easily.
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When the potatoes are fried on both sides until brown, you can add onions, salt, pepper, chili powder and other ingredients. Try not to let the onions touch the pot surface, otherwise they will turn black and have a bitter taste.
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I later fried a piece of fish to go with it.
