1. Wash the small potatoes, boil them in clean water, peel off the skins one by one, flatten them into a pie with the back of a knife
2. Pour peanut oil in a wok and heat it to 80% hot
3. Pour the flattened potatoes into the pot, try to cover the bottom of the pot as much as possible, do not overlap, fry over a medium-to-small heat without turning
4. When the potato noodles are slightly browned, turn over gently with a spatula, and continue to fry on medium and low heat
5. Fry until both the front and back of the potato pancakes look browned. Use a spatula to gently stir-fry, add salt and pretzel, and sprinkle with chopped green onion.
Tips:If you are afraid of trouble, you can cook the small potatoes without peeling them. You don’t need to be afraid of the potato cakes not being formed when you pat them flat.
