Potatoes, salt, water, oil, cumin, chili powder
1. The method is very simple. First of all, if you don’t peel the potatoes, you should wash them thoroughly. If you peel the potatoes, you don’t have to say.
2. Steam or boil the potatoes so that they can be easily pricked through. I cook it, so I can put salt in the water to help the potatoes taste first.
3. After the potatoes are cooked, remove them, control the moisture and press them into small cakes. I also think the advantage of skin is that if you press too hard, the potatoes won’t fall apart.
4. Oil the pan, fry the potatoes on both sides over medium heat until brown, then sprinkle with cumin and chili powder.
If there is a potato skin, it will have another taste. The outer skin will be more crispy, and part of the exposed potato meat will be scorched. But the taste is different from that of the skin, and the potatoes inside are continuous and delicious!