1. Choose small potatoes that are basically equal in size. The last one I bought was large or small, but it’s okay if it’s flattened and it’s better.
2. Add water to the small potatoes. After the water is boiled, cook on medium heat for 15-20 minutes, until the chopsticks can easily pierce the potatoes.
3. After taking it out, let it cool in water and let it cool before peeling it. Picking potatoes with a smooth surface is easier to peel~~
4. Flatten the peeled potatoes with the back of a knife. Try not to smash it.
5. Put the oil in the pan, add the small potatoes when the cold oil in the hot pan is heated to 80% hot.
6. When the small potatoes are fried until golden on both sides, sprinkle in cumin powder and salt and pepper, and gently turn the small potatoes to make them fully covered with the seasoning.
7. When the potatoes are golden brown on both sides, sprinkle in an appropriate amount of chopped green onions before serving. What the finished product looks like.
