Spicy Five Spice Potatoes
User Reviews
5
Spicy Five Spice Potatoes
Description
This recipe calls for boiling baby potatoes until just tender, then pressing them lightly to crack the skins. They are pan-fried to develop crispy browned surfaces while maintaining a soft center. The seasoning mix of chili flakes, five-spice powder (or alternatives like Sichuan pepper or cumin), and salt coats the potatoes, adding warmth and a gentle kick. Fresh chopped scallions garnish the dish, contributing brightness and mild onion flavor.
The texture contrast between the crunchy exterior and tender inside makes these potatoes a versatile side dish. The spice blend layers heat with subtle complexity, suitable to accompany grilled meats, roasted vegetables, or as a snack on its own.
Ingredients
- 900 g baby potato about 2 lb
- 2 tablespoon neutral cooking oil generic cooking oil
- ½ tablespoon chili flakes
- ¼ teaspoon five spice powder or ground Sihcuan pepper, cumin powder
- ¼ teaspoon salt or to taste
- 1 talk scallions finely chopped
Instructions
- 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).
- 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).
- Fry over medium heat until the first side becomes golden. Flip over to brown on the other side.
- Sprinkle the mixture of chili flakes, five spice (or ground Sichuan pepper, cumin powder) and salt. Garnish with scallions and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 233kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
