Crispy Potato Pancakes

Peel the potatoes and cut them into cubes. Pour an appropriate amount of water into a pot, bring it to a boil, then add the potato cubes. Cook for 3-5 minutes until they are soft and can be easily broken with chopsticks.

Scoop out and put into a bowl, add an appropriate amount of black pepper and salt for seasoning, mix evenly, and mash into smooth mashed potatoes.

Add cornstarch and flour, mix evenly by hand, adding the flour in small amounts multiple times, and knead into a very soft mashed potato dough that doesn't hold its shape well. Note: The water content of the potatoes varies, resulting in different amounts of flour needed; the specific amount depends on the state of the dough.

Place the dough into the baking pan, flatten it, and spread a slightly thicker layer of oil on the surface.

Preheat the oven to 180 degrees, place in the middle layer, and bake for 30 minutes until the surface is colored with brown spots, which can present a crispy texture.

Freshly baked and cut into pieces, it’s great whether you eat it directly or dip it in sauce.

Thick-cut potato pancakes, fragrant and glutinous.