1. Peel the potatoes.
2. Cut the potatoes into the skillet, add a little salt and cook for 10 minutes.
3. Boil until the potatoes are cooked for 8 minutes, then remove and control the water.
4. Sprinkle cornstarch on the surface of the potatoes so that a thin layer is enough, not too much.
5. Put the potato wedges after the oil is hot, don't turn it.
6. After the potato wedges are fried on the surface until they are crusted, turn them over, and they can be taken out after they are fried until the potato wedges are slightly yellow.
7. Add black pepper and a pinch of salt.
8. Mix well.
9. Just drizzle a little tomato sauce.
Tips:Don't turn the potato wedges when you start to put them in the oil pan, wait until the surface is fried until slightly yellow, then turn them.
