Street-Style Grilled Potato Slices
Master the art of barbecue potato slices with high-profit street-food secrets, featuring crispy charred edges, aromatic spices, and a perfect dry-roasting technique.
Grilled potato slices are one of the most popular and highest-profit items in barbecue shops, yet they require precision to get right. Unlike meat products that need oil locked in from the start, potatoes must first be dry-roasted over low heat to release all excess moisture. This critical step ensures they achieve an ultimate fragrance and crisp texture before absorbing rich oils and aromatic seasonings.
Ingredients
- 400 g potatoes
- 2 tbsp cooking oil
- 1 tbsp spicy seasoning
- 1 tbsp chili powder
- 1 tsp white sesame seeds
Instructions
- 1Dry out the moisture
Place the sliced potato skewers on the charcoal grill and bake both sides on low heat to dry out the moisture completely before applying oil.
Tip: Do not rush to brush with oil; drying them out first makes them taste better and more fragrant. - 2Brush with oil
Once the potato slices are roasted and the moisture is mostly baked away, use a brush to coat both sides with oil.
Tip: Apply the oil only after the potatoes are thoroughly dried out. - 3Add seasonings
Roast both sides of the potato slices until they turn slightly golden brown and are fully cooked, then sprinkle with spicy seasoning and chili powder.
Tip: Ensure the potatoes are golden brown before adding the spices. - 4Garnish with sesame seeds
Finish the grilled potato slices by sprinkling white sesame seeds over them right before removing them from the heat to serve.
Tip: Sesame seeds add a great finishing aroma and crunch.
