1. Small potatoes don’t need to be peeled, cut in half
2. Add minced garlic and chopped parsley
3. Add salt and sugar
4. Add light soy sauce and oyster sauce
5. Add olive oil
6. Some more crushed black pepper
7. Mix well
8. Seal with tin foil
9. After the oven is preheated, select the barbecue (sweet potato key), set the temperature to 180 degrees, and the time for 1 hour
10. While the potatoes are roasting, toast the white sesame seeds, cumin, and chili powder to fragrant, and then use a rolling pin to crush them
11. After the potatoes have been roasted for 40 minutes, take them out and pierce them with a toothpick. You can easily pierce them through, indicating that they are fully ripe
12. At this time, add the chili and cumin powder, mix well, continue roasting in the oven until the whole roasting process is complete
13.
Tips:1. Small potatoes do not need to be peeled, but the skin must be cleaned with something like a scouring pad.
2. If you are not afraid of growing meat, put some butter in it to taste even better.
3. After roasting cumin, chili powder, and white sesame, remember to use a rolling pin to crush them, so that their flavor will be more fully developed and more fragrant.
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