1. Clean the potatoes and wash them several times, because you don't need to peel them to do this, so the mud on the surface must be cleaned.
2. After cleaning, cut the potatoes into eight pieces.
3. After cutting, put it into a bowl, add edible salt, two spoonfuls of spicy fresh, one spoonful of cumin powder, one spoonful of barbecue dipping material, and a little cooking oil. Stir evenly, so that each piece of potato is evenly covered with the seasoning.
4. After mixing, pour the potatoes into the inner pot of the rice cooker, lay them neatly, with the skinned part facing down.
5. Put it in the rice cooker, close the lid, and press the cook button. After cooking, do not rush to the pan. Simmer for four to five minutes. Use chopsticks to stick it into the potatoes.
6. Take the potatoes out, put them on a plate, and start eating.
