Crispy Fried Mini Potatoes

Name: Crispy Fried Mini Potatoes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: About 1 pound Dutch baby potatoes; 1/3 cup Low-gluten flour; 1/2 cup corn starch; 1/4 cup Refined sea salt; 1 tbsp Five spice powder; 1/2 tbsp black pepper powder

by rosejyy2000

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This kind of potato is called Dutch Peewee Potato, which means a small Dutch potato. It has been washed and can be eaten by people in the microwave oven. It is very easy to use. I changed to the method of frying and it feels more crispy. The homemade huai salt can enjoy the original taste of potatoes, taste it slowly, and feel the fragrance of potatoes and a little milky taste, although there is no milk or dairy products. "

Ingredients

Crispy Fried Mini Potatoes

1. Wash the potatoes and drain the water;

2. Use a hammer to smash the potatoes, but don’t smash them too hard, they will smash them, just smash them so that they can bloom;

3. Mix the flour and cornstarch, add an appropriate amount of water and stir to form a slurry, not too thin, roll the potatoes in the slurry, and let the whole body stick to the slurry;

4. Put it in a pan and fry, turn on medium heat, and fry until the inside is cooked through;

5. In a separate pot, add refined sea salt, five-spice powder and black pepper powder. Stir constantly, stir fry until the aroma comes out;

Tips:
1. The ratio of flour to fried potatoes is low-gluten flour 1: corn starch 2. Because if only corn flour is used, the stickiness is poor and it is more difficult to hang on the surface of the potato. If only flour is used, the brittleness is poor and it will not be crispy to eat, so , To make crispy as the main subject, plus a little flour, the slurry can also hang up, just figured out this ratio;

2. In fact, there are many kinds of fried salt. They are fried with peels, and fried with five-spice powder or other spices. I use five-spice powder and black pepper to fry, which is closer to the taste of Huai salt.

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