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olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits with a higher smoke point.

parsley

💰Cheaper: cilantro

Cilantro is often less expensive and adds a fresh flavor.

Peel the outer skin of the potatoes using a knife.

Wash the potatoes and cut them into large thick slices of about 2 centimeters.

Cut the slices into long strips with a width of about 2 centimeters, then cut them into square dices.

Put the diced potatoes into a larger bowl and add enough water to wash off the starch on the surface.

Minced the peeled garlic seeds and set aside.

Chop fresh shallots and set aside.

Boil water in a pot, add a little salt, and put the potatoes into the pot to boil.

Boil the potatoes for 2 minutes until they are slightly transparent, then continue boiling for about 7 to 8 minutes until cooked but not overcooked.

Remove the potatoes from the pot and set aside.

Heat a little cooking oil in the pot, add the blanched potatoes, and spread them out flat.

Use medium heat and rotate the pot to ensure even heating of the potatoes until they are slightly golden brown.

Fry the potatoes until all sides are golden and crispy, then remove them from the pot and set aside.

Add a little cooking oil to the pot, heat it, and add the minced garlic, stirring over low heat until fragrant.

Return the fried potatoes to the pot and stir-fry briefly with a spatula.

Season with barbecue ingredients, cumin powder, chili powder, pepper powder, and a little salt, stirring quickly over low heat.

Add the chopped green onions and stir-fry briefly to coat the potatoes with spices.

Transfer the finished potatoes to a clean plate and serve.

Cooking Techniques

Equipment Needed

Spice Level: