Chinese Sauteed Potato (Cumin Chili Home Fries)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 lb (450 g) potatoes ((about 2 small russet potatoes), cut into 1” (1.5 cm) pieces (*Footnote 1))
- 2 teaspoons Chinese chili flakes ((Optional))
- 2 teaspoons cumin powder
- 1/4 teaspoon ground Sichuan peppercorn
- 2 tablespoons peanut oil ((or vegetable oil))
- 1/4 teaspoons salt
- 2 cloves garlic (, minced)
- 2 green onion (, sliced)
Method
- Add potatoes to a medium pot and water to cover potatoes. Bring to a boil, and continue to boil until the potatoes just turn soft, about 5 minutes.
- Once done, rinse the potatoes with cold tap water to stop cooking. Drain potatoes thoroughly and let them dry a bit. This helps crisp up the potatoes.
- Mix the chili flakes, cumin powder, and ground Sichuan peppercorn powder in a small bowl.
- Heat oil in a large non-stick skillet and heat over medium-high heat until hot. Add the potato and sprinkle with the salt. Stir a few times to coat well with oil then spread out into a single layer without overlapping. Cook, stirring occasionally, until the surfaces turn golden crispy, about 8 minutes or so. Add the garlic, green onion, and sprinkle with the spice mix. Pour in a bit of oil if the potatoes look dry. Cook and stir until everything is mixed well together. Serve hot as a side or as breakfast with sunnyside eggs.