Chinese Sauteed Potato (Cumin Chili Home Fries)
User Reviews
5
Chinese Sauteed Potato (Cumin Chili Home Fries)
Description
This recipe for Chinese Sauteed Potato begins by boiling 1-inch potato cubes until they are just tender, ensuring they retain shape and texture during sautéing. After draining and drying, the potatoes are pan-fried in peanut or vegetable oil over medium-high heat until golden and crisp on the outside.
A spice mix of cumin powder, chili flakes, and ground Sichuan peppercorn is added along with minced garlic and sliced green onions to add aromatic heat and complexity. Salt seasons the potatoes during cooking, and a small amount of extra oil may be added to maintain a glossy coating and prevent drying.
These home fries deliver a balance between crispy edges and a soft interior, with savory and slightly spicy notes from the cumin and chili, enhanced by the numbing quality of Sichuan peppercorn. They serve well as a flavorful side or as part of a breakfast plate alongside eggs.
Variations include using different potato varieties like Yukon or red potatoes depending on the desired texture.
Ingredients
- 1 lb (450 g) potato about 2 small russet potatoes), cut into 1” (1.5 cm) pieces (*Footnote 1
- 2 teaspoons chili flakes Optional, Chinese
- 2 teaspoons cumin powder
- 1/4 teaspoon Sichuan peppercorn ground
- 2 tablespoons peanut oil (or vegetable oil)
- 1/4 teaspoons salt
- 2 cloves garlic , minced
- 2 green onion , sliced
Instructions
- 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.
Notes
- Yukon gold or red potatoes can be used in place of russet, depending on whether you prefer a creamier or firmer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 147kcal | 7% |
| Carbohydrates | 19.4g | 6% |
| Protein | 2.4g | 5% |
| Fat | 7.1g | 11% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 157mg | 7% |
| Potassium | 509mg | 11% |
| Fiber | 3.1g | 12% |
| Sugar | 1.5g | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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