HOT AND NUMBING STIR-FRIED NEW POTATOES
These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored with a wide range of spices and aromatics, making them an ideal side dish for any menu, simple or complex. In addition to the Xi'an-style original with hot and numbing spices, you can also make a curry-spiced version with crunchy, fried cumin and mustard seeds, or a rosemary and garlic version that would be at home on a traditional Thanksgiving table (see Tips).
Provided by J. Kenji López-Alt
Categories vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
- While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
- When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
- Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
- Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
- Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.
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Nuzhat haque Natasha
[email protected]Just added this recipe to my meal plan for next week. Can't wait to try it!
Md Anik
[email protected]I've never cooked with Sichuan peppercorns before, but I'm so glad I tried this recipe. The flavor is amazing!
Nokuphiwa Miya
[email protected]This dish is fire! Be careful not to add too much chili pepper - it can get really spicy really fast.
movies centar
[email protected]I'm not a huge fan of spicy food, but this dish was surprisingly mild. The flavors were well-balanced and the potatoes were cooked perfectly.
Claudine Calma
[email protected]This recipe is a keeper! Even my picky kids loved it. I will definitely be making this again and again.
SOUROV SOUROV
[email protected]Not bad, but not my favorite. I found the sauce to be a bit too oily for my taste.
Abubakar Zaman
[email protected]5/5 stars - this dish is a flavor explosion! The sauce is so delicious and versatile - I've used it on chicken, tofu, and even roasted vegetables. A new staple in my kitchen.
Mike Fischer
[email protected]I didn't have any green onions on hand so I used scallions instead. Turned out great!
Jamyria Lampton
[email protected]My new favorite easy weeknight meal! Will definitely be making this again.
Jagun Samuel
[email protected]Made this dish last night - just as tasty as it looks! The combination of the numbing spice and the heat from the chili peppers is amazing - not for the faint of heart, but if you love spicy food, you'll love this. New potatoes were perfectly cooked