Scorched potatoes

Potatoes are one of the most amazing vegetables I can eat every day, and the most important thing is that they're delicious, and they're so simple that they're good to wash and boil, and they're delicious. This little potato was also bought to cook for his own dinner, but when he finished work that day, he didn't have to go to practice, obviously I couldn't solve my stomach problems, and I bought all the food, and made this little potato into a delicious roasted potato, with a single mountain of pepper, onions, fragrance and mint leaves

Recipe Recommendations

small potatoes appropriate amount
shallots appropriate amount
coriander appropriate amount
mint leaves appropriate amount
Danshan dipped in water chili noodles appropriate amount
salt appropriate amount
black pepper appropriate amount
olive oil appropriate amount

hot spicy
roast
three-quarters of an hour
simple

Steps for Scorched potatoes

Prepare the material, which is a spicy chili on Yunnan's side. It's delicious. It's a family barbecue. Some other brands, like Nerophy's chili, are good

Small potatoes scrape their skins, clean them

Onions, fragrances, mint leaves washed and broken

Potatoes with water, boiled for 15-20 minutes until ripe

(a) Cooked little potatoes to cool them slightly and then press their palms to break them up naturally and drain them into the grill (tits on the grill, oilproof on the tin paper)

An olive oil coated with potatoes with suitable salt and black pepper

(a) To be delivered into a preheated oven of 200 degrees and 15 minutes of fire, to be baked to the wrinkled surface of potatoes and to be of micro-gold colour

Just put the pepper noodles, the onions, the spices and the mint leaves in pieces