Potato with pepper and salt and scallion

At home alone, I don't want to cook. Simply potatoes in the end, both as snacks and as rice. Today's pepper and salt potatoes are simple to make but awesome to eat. The skin is crispy, the inside is soft, and the taste is slightly salty but not dry.

Main Ingredients

• potato A moderate amount of

Auxiliary Ingredients

• Shallot A moderate amount of

1。 The best choice for potatoes is about the same size. It's best to choose a small round one. It looks good even if it's flattened.2。 You don't need to peel the pepper and salt potatoes. Once you peel them, they will all be scattered. When flattening potatoes without peeling, the action should not be too large. Too large will easily crush the potatoes.3。 When frying, use a low fire. It's easy to fry the potato skin when the fire is high4。 Just out of the pot, don't hurry to eat. Be careful to scald your mouth.