A casserole roasted potatoes

1

Prepare the casserole。

2

Dust in the kitchen paper (no water wash when new casserole is used for barbecue)。

3

Three pieces of tin paper larger than the pan are cut, a tin paper is taken and placed in the pot, a hand-pressed pressure is placed on the inner wall of the sandpot, and the top is covered by the side of the casserole and outside the pan。

4

The other tin paper is also placed in the casserole, folded into a straight barrel, a circle of the inner wall of the casserole, with the top covered by the casserole。

5

Put the grill on tin paper。

6

A layer of tin paper is added to the grill (in order to prevent red potato juice from coming out of the oven, it is difficult to wash)。

7

Potatoes wash and control the water and dry the water with kitchen paper。

8

Dry the water with potatoes。

9

Put the potatoes in the casserole。

10

Cover the pan cap (tin paper above the pot can help to drain excess water vapour out of the pot)。

11

Burn in the fire。

12

Don't spread the heat while cooking。

13

In the middle of the fire, the potatoes will be turned over in 30 minutes (took over with a bun, looked at the cracks, and a little hard with chopsticks). The sweet potatoes turn into fire and continue to roast。

14

Ten more minutes to turn off the fire, making full use of thermal cassava stored in the casserole pan (specific bake time selected flexibly according to size and firepower)。

15

To the temperature of the pot。

16

Open the lid, stab the potatoes with chopsticks, and you'll get through easily。

17

The finished product。

18

The finished product。

19

Eat。

1. The general casserole on the market may not be dried, burned, let alone baked potatoes. 2. The casserole shall not be covered with water, especially with white coil, nor with porridge. The casserole is used to wipe the dust from the kitchen paper, both directly for barbecue. 3. A Quinbo casserole made of soup or porridge shall first be dried up to the top of the bottom of the casserole, which shall then be used for barbing, or it may be damaged in the casserole. 4. When roasting potatoes, it is chosen to be finely long, with as even head size as far as possible, and then wash and dry the water with kitchen paper and then refill the pot. 5. When the casserole is washed, it is naturally dryed, and it is applied backwards to a dry, ventilated place (a place like a cupboard is not suitable for ventilation)