Sautéed Potatoes
Snack form the memory, Chinese style salt and pepper sautéed potatoes.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g waxy potatoes
- 2 spring onions (finely chopped)
- 1 coriander (for garnishing)
- 3 tbsp. cooking oil (,divided (Note 2))
- 1 tsp. salt
- 1 tbsp. ground Sichuan peppercorn
- 1 tbsp. ground cumin
Instructions
- 1
Cut the potatoes into 4cm cubes.
- 2
Place in a large pot with enough water. Cook for 5-7 minutes until soft. Slightly drain.
- 3
While boiling the potatoes, heat around 1 teaspoon of salt over slow fire for 1 minute or until slightly browned. Add 1 tablespoon of ground Sichuan peppercorn and 1 tablespoon of ground cumin. Heat over slowest fire until aromatic. Transfer out to cool down.
- 4
(optional but recommended) Add around 1 tablespoon of cooking oil to the bowl with cooked potato cubes. Set aside for 5 minutes.
- 5
Add oil in a no-stick pan and spread the potatoes in. Let them stay for a while until the bottom is well browned and crispy. Turn over and fry the other sides for a while.
- 6
Mix spices in, transfer out and garnish chopped spring onion and coriander.
- 7
Serve hot!