Come home.
Open the fridge.
Oh, there are still two potatoes.
Then it'll be those.
I want to keep things simple today.
If the potatoes have thin skins, you can wash them well and skip peeling them.
Leave the skins on and pan-fry them together. Once the skins turn fragrant and crisp, they're even better.
Cut them into small pieces.
As long as they're roughly the same size.
Boil them in a pot first.
Once they're cooked, pan-fry them.
That way, the outside will brown more easily, and the inside won't still be hard.
【Ingredients】
- 2 potatoes, about 300–350 grams - 1 tablespoon cooking oil - 1/4 teaspoon salt - Black pepper, to taste
【Instructions】
1. Wash the potatoes well. If the skins are thin and intact, with no sprouts or green patches, you can leave the skins on. 2. Cut them into pieces about 2 centimeters in size, keeping the pieces as uniform as possible. 3. Put the potatoes in a pot and add enough cold water to cover them. 4. Turn the heat to medium. Once the water boils, cook for about 5 more minutes. Poke one with a chopstick. It should go in, but still meet a little resistance. 5. Scoop out the potatoes and drain them. If there's still water on the surface, gently pat them dry with a paper towel. 6. Add 1 tablespoon of oil to a skillet and heat over medium heat. 7. Add the potatoes and spread them out in a single layer as much as possible. Don't rush to turn them. Let the side touching the pan cook until golden brown. 8. Turn them over and continue browning the other sides until golden, with the edges slightly crisp. 9. Sprinkle with salt and black pepper, then toss to coat evenly. 10. Turn off the heat and transfer to a plate.
The dish is ready.
I look down at the plate.
There's a little oil along the edge.
Wipe it off.
There.
I can carry it out.
The rice is ready too.
The kitchen is spotless.
I haven't left a pile of things behind to deal with after dinner.
Sit down.
Eat.