Steps

1. Wash the potatoes.
   🕒 02:04
2. Add water to a pot, place the whole potatoes in it, and add 1% salt to the water before boiling.
   🕒 02:10
3. Once a skewer slides through easily, remove the potatoes, pat them dry, and let them cool.
   🕒 02:24
4. Cut the cooled potatoes into 1cm thick half-moons.
   🕒 03:37
5. Pierce the surface of the cut potatoes a few times with a skewer.
   🕒 04:10
6. Pour frying oil into a deep frying pan and add the potatoes at a low temperature.
   🕒 03:55
7. Turn on the heat and slowly raise the oil temperature to about 170℃ (338°F). Fry gently for about 15 to 20 minutes. (This is the key!) Frying the pre-boiled and cooled potatoes at a low temperature results in a crispy and fluffy texture.
   🕒 05:00
8. While the potatoes are frying, slowly sauté the 100g of chopped onion in a frying pan without oil.
   🕒 05:13
9. Once the onion turns a caramel color, remove it from the pan.
   🕒 05:50
10. Wipe the frying pan used for the onions, then heat it and add 20g of panko breadcrumbs to toast.
    🕒 06:09
11. When the breadcrumbs are crispy, add a little over 1/3 tsp of curry powder and mix. (This is the key!) Heating the curry powder enhances its flavor.
    🕒 06:27
12. Once fragrant, add 30g of melted butter and mix everything together.
    🕒 06:59
13. Remove the fried potatoes from the pan, drain the oil, and transfer to a bowl.
    🕒 08:18
14. Sprinkle a pinch of salt over the potatoes in the bowl.
    🕒 08:49
15. Add 30g of melted butter and the sautéed onion, and mix well.
    🕒 09:15
16. Plate the potatoes.
    🕒 09:48
17. Sprinkle the breadcrumbs fried with curry powder and butter on top.
    🕒 09:51
18. Garnish with cilantro to taste, if desired, to complete the dish.
    🕒 10:14