Pan-fried Potato Wedges

Name: Pan-fried Potato Wedges
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 potato; Some oil; Some salt

by Sea waves

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

This pan-fried potato wedges is extremely simple. Add some oil to the wok and fry slowly until the potato wedges are cooked. The taste is very good, the outside is tender and the inside is tender, fragrant and delicious. It is really different from the roasted fries and stewed potatoes. The outer layer of the burnt is bitten down, and the inner layer is delicate and soft. The mellow and thick taste of the potatoes, only fried The potato wedges has this feeling. It is really Beierxiang. Not only children like it, but our whole family loves it. "

Ingredients

4 Potato
Some Oil
Some Salt

Pan-fried Potato Wedges

1. Peel and wash potatoes.

2. The washed potatoes are cut quickly with a hob. Cut them as evenly as possible. The pieces should not be too big, otherwise it will take a long time to fry. Soak the cut potato pieces in cold water for about 10 minutes. Sprinkle some salt in the water. The purpose is to remove the starch on the surface and let the potato pieces absorb a little salt, and then remove the water to control.

3. Add the right amount of oil to the wok, which is slightly more than that of the stir-fry. Add potato pieces and stir fry. Fry slowly over a low fire. It is necessary to fry each noodle until it is charred and crispy. It tastes good.

4. After all is fried, you can add some salt, pepper, cumin, etc. to taste according to your child's taste. You can also eat it with tomato sauce, or sprinkle some chopped green onion to turn it into scallion potato chunks. In short, just season it to your personal preference.

5. Come out of the pot, OK, just burnt, fragrant and glutinous pan-fried potato wedges, let’s start your meal according to your own taste!

Tips:
It should be noted that potatoes with green color and sprouting skins cannot be purchased for consumption, and potatoes that are no longer fresh for a long time should not be eaten by children to avoid solanine poisoning.