Salt and Pepper Potatoes with Gravy

Name: Salt and Pepper Potatoes with Gravy
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 750g small potato; 1 small piece butter; 1 large bowl Broth; Some Salt and pepper (or cumin); 1 teaspoon Minced black pepper; Some salt

by Sago Fiona

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Throughout the potato control, hot and sour potato shreds, potato stew, French fries, chicken mashed potatoes...how to make potatoes, they are delicious, even if they are boiled, they also have its inherent fragrance.
Little potatoes, this is what I saw when I was visiting the market, cheap and fresh. It's hard to see it usually, but it's only recently. Little, it looks particularly pleasing. Simply buy some and go home, thinking about boiling or steaming and just eat it.
My friend told me how to do it. Use broth instead of water to boil potatoes, add butter and juice again, the taste is particularly wonderful. It is different from boiled in water, and different from hot and sour chicken sauce. I want to say that this is the best way I have ever tasted.
If you want to eat salt and pepper, sprinkle with salt and pepper; if you want to eat cumin, add cumin. Different seasonings have different feelings. Even if you don't put anything but just add some salt, it is delicious. . Because the scent of the broth has been completely incorporated into the potatoes. You can really give it a try.

Ingredients

750g Small Potato
1 small piece Butter
1 large bowl Broth
Some Salt And Pepper (or Cumin)
1 teaspoon Minced Black Pepper
Some Salt

Salt and Pepper Potatoes with Gravy

1. Boil a pot of bone soup in advance to make it richer. Choose potatoes as small as possible, and wash off the dirt on the surface. Not peeled. Cut a small piece of butter.

Salt and Pepper Potatoes with Gravy recipe

2. Pour the small potatoes, bone broth, and butter into the pot. The amount of bone broth is about the same as that of the potatoes or less than the potatoes. Stamped. Bring to a boil, turn to low heat and slowly cook the potatoes.

3. It's about 20 minutes or so. Use chopsticks to pierce it, and it will be ready if you can easily pierce it. There is not much soup left at this time. Turn off the heat first, squeeze the potatoes one by one with a shovel, and crack them. Don't try too hard. Sprinkle some salt to taste. Continue to open the fire to drain the juice.

4. After collecting the dried juice, a little butter will overflow from the bottom of the pan. At this time, slowly fry the potatoes until golden on both sides. Then according to personal taste, sprinkle with cumin or salt and pepper. Sprinkle some crushed black pepper. Some more parsley garnish.

Tips:
For the bone soup, I use pork stick bones, first blanch it in a pressure cooker, add a piece of ginger, and press it for 15-20 minutes after SAIC. After cooling, pour into a porcelain saucepan and simmer for about 2 hours. When boiled, put a fried poached egg inside, which will make the bone broth richer and milky white. Just wash the small potatoes, do not peel them. Otherwise it is easy to crush. And it's crispy when fried like this, super delicious.