Sautéed Potatoes
User Reviews
5
Sautéed Potatoes
Description
The recipe starts by cutting waxy potatoes into large cubes and boiling them until just tender. This pre-cooking ensures the potatoes cook evenly without breaking apart during the sauté. Separately, ground Sichuan peppercorn and cumin are heated gently in oil with salt to release their aromas, then allowed to cool. After tossing the boiled potatoes briefly with oil, they are spread in a hot, non-stick pan to fry undisturbed until well-browned and crispy on one side, then flipped to brown the other sides. Once crisped, the cooled spice mixture is mixed in. The dish is finished with garnish of finely chopped spring onion and coriander, adding fresh herbal notes to the spicy, fragrant potato cubes.
The final texture contrasts crunchy, golden edges with a soft interior. The flavor combines earthy cumin and numbing Sichuan peppercorn, balanced by the fresh greens. This simple method highlights the potatoes' texture and infuses them subtly with aromatic spices.
Sautéed Potatoes work well as a side dish accompanying proteins or as a savory snack. The use of neutral oil allows the spice blend to stand out without competing flavors. The spices may be adjusted or supplemented with chili oil for heat.
The recipe notes suggest that adding additional cumin or black pepper powder can alter the flavor. Using chili oil in place of neutral oil creates a spicy version of the sautéed potatoes. These variations can be adapted based on taste preferences.
Ingredients
- 300 g waxy potato
- 2 spring onions finely chopped
- 1 Coriander for garnishing
- 3 tbsp. neutral cooking oil divided (Note 2, generic cooking oil
Spice mix
- 1 tsp. salt
- 1 tbsp. Sichuan peppercorn ground
- 1 tbsp. cumin ground
Instructions
- Cut the potatoes into 4cm cubes.
- Place in a large pot with enough water. Cook for 5-7 minutes until soft. Slightly drain.
- 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.
- (optional but recommended) Add around 1 tablespoon of cooking oil to the bowl with cooked potato cubes. Set aside for 5 minutes.
- 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.
- Mix spices in, transfer out and garnish chopped spring onion and coriander.
- Serve hot!
Notes
- Adding cumin or black pepper powder can create additional flavor variations.
- Using chili oil instead of neutral oil adds heat for a spicier dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 667mg | 28% |
| Potassium | 617mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 77mg | 8% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
