Flavored Diced Potatoes

Wash and peel a slightly larger potato, then first cut off a few irregular sides.

Rinse twice with clean water to remove the starch (to prevent the potatoes from oxidizing and discoloring).

After washing, put it in a pot with a little salt and cook for 2 minutes, then remove and cool.

Control the moisture and add an appropriate amount of starch in several additions, adding a little each time and mixing evenly until all the potato cubes are coated with starch (shake off excess powder).

Put an appropriate amount of cooking oil in the pan and heat it. Fry over medium heat until the surface is slightly firm, then continue frying over medium heat.

First, remove the diced potatoes after the first frying, then put them back into the pan and fry them again until they turn golden yellow and remove them.

The skin is crispy, making a crunching sound, with a delightful fragrance of crispy potato cubes. They can be eaten with tomato sauce, although I don't really like tomato sauce. Sprinkling a moderate amount of parsley salt on the potatoes is also very delicious. The crispy texture is endlessly enjoyable.