Twice Potato Chips
1.
Wash the potatoes, cook them with the skins and let them cool slightly, then peel off the skins. I usually cook a large pot of potatoes on weekends, put them in the refrigerator, and fry them as I eat them. It saves time than frying potato shreds, and it’s much faster to go home from get off work to cook.
Prepare the ingredients first, peel the cooked potatoes and cut them into slices. Cut the green chilies and garlic into fine pieces and set aside.
2.
Heat the frying pan, pour the minced garlic and green pepper into the pan and saute until fragrant.
3.
Pour the potato slices into the pot and stir-fry slightly, so that the skin of the potatoes becomes slightly browned.
4.
Pour in the broth and season with salt as appropriate. Because the potatoes are cooked, the main purpose of adding broth is to heat the potatoes evenly and make them more delicious.
5.
Cover the pot and cook until the juice is slightly collected.
Tips:
Boiled potatoes can be stored in the refrigerator for about 4 days. After slicing the cooked potatoes, do not stir frequently to prevent them from breaking. Add a little broth to a slight boil, so that the potato slices will be evenly heated and tasty, saving time and delicious. If there is no broth, just use water, remember not to put too much.