1. Wash the potatoes, peel them, cut into pieces, marinate with salt and black pepper for 10 minutes
2. Sprinkle barbecue spices and five-spice powder, continue to marinate for 5 minutes
3. Soak the onions in oil in advance, brush the oil on the bottom of the pan, and spread onions and garlic
4. Heat the pot, spread small potatoes, pour in a little olive oil, cover with a small fire
5. Small tomatoes cut in half
6. Sprinkle with salt to let the water out, drizzle with olive oil
7. Fry the small potatoes for about 10 minutes, add the small tomatoes
8. About 20 minutes, put in the green onion, cover
9. When the green onions are fragrant, turn the potatoes over until they reach the bottom of the pot and touch the oil, and cover for another 20 minutes
10. Finally, according to the degree of ripeness, remove the onion, garlic, onion, tomato and other auxiliary materials in turn. When the potatoes are golden on both sides and the corners are slightly burnt, they can be out of the pot. When eating, add tomatoes and coriander.
Tips:1. The lid can make the inner core of the potato soft, the outer skin is crispy, and the taste is better.
2. The spices can be mixed, or just put thyme or rosemary.
3. Onions and garlic add aroma.
