Small potatoes are small (the smaller the more tasteful), do not peel, wash and put a pot of salt in the skillet.
Add water and soak for 30 minutes (time is tight without foaming). Small potatoes in advance with salt water help to taste and cook crisp.
Boil the potatoes and cook them easily with chopsticks. Pour into the water, the temperature will make the potato skin dry quickly, so do not need to wipe the water.
Adjust the 'grill powder', cumin, garlic salt, chili powder, pepper powder, salt and pepper, allspice and other flavors according to their own taste. If there is no garlic salt or salt and pepper in the barbecue powder, put a little salt on it, otherwise it will be too light.
Make sure the surface of the potatoes is dry and squeeze the potatoes with a fork or spoon.
Four bursts of non-stick pan oil (can put more, delicious!), I put too little at first, and later added oil. Place the pressed small potatoes and fry them.
Double-sided frying, during which you can sway the pot with both hands and gently shake the oil to make the oil distribution more even. Every small potato eats oil.
Fry until double-sided brown, sprinkle with barbecue powder. Use small chopsticks to hold the small potatoes and fill the remaining powder in the pan.