Korean Food: Rest Stop Potatoes ( )
Instructions
Prepare 10 baby potatoes (about 10 oz). If you dont have baby potatoes, you can cut normal potatoes into baby potato sized pieces.
Peel the potatoes, and keep them in cold water to prevent them from turning brown.
In a pan, add about 2 cup of water, 10 baby potatoes, and 1 tsp of salt. Once the water starts to boil, cook them for about 15 to 20 minutes on high.
Poke the potato with a chopstick or fork to see if it is done. If it goes through smoothly it is done. Drain any leftover water if there is any.
Melt 2 Tbsp of butter in a pan.
Add the cooked potatoes into the heated pan, and fry them on medium-low.
Turn them occasionally so that the potatoes become evenly browned. Once the surface of the potatoes become golden brown, they are done. It is important not to fry them on high, so that they will absorb the butter flavor before burning.
