Spicy Five Spice Potatoes
Seasoned with big flavors and pan-fried to a golden color, spicy five spice potatoes make a fantastic side dish and it’s so easy to cook.
- Prep time
- 2 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 900 g baby potatoes (about 2 lb)
- 2 tablespoon cooking oil
- ½ tablespoon chili flakes
- ¼ teaspoon five spice powder (or ground Sihcuan pepper, cumin powder)
- ¼ teaspoon salt (or to taste)
- 1 stalk scallions, finely chopped
Instructions
- 1
Put baby potatoes into a pot and add cold water just enough to cover. Bring water to a full boil then leave to simmer over low heat until they are just cooked. Use a fork to test. It should be able to poke through with some resistance. Do not overcook ( It took me about 5 minutes to simmer).
- 2
Heat oil in a large frying pan. Add drained potatoes. Use a glass to press each one to create some cracks (but do not mash them).
- 3
Fry over medium heat until the first side becomes golden. Flip over to brown on the other side.
- 4
Sprinkle the mixture of chili flakes, five spice (or ground Sichuan pepper, cumin powder) and salt. Garnish with scallions and serve immediately.