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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Gurkirat Singh
[email protected]I highly recommend this recipe. It's easy to make, delicious, and sure to please everyone at your table.
Kyla Anyanje
[email protected]This dish is a great way to use up leftover chicken or tofu. Simply add it to the sauce and stir-fry until heated through.
Linda Ibarra
[email protected]I love how versatile this recipe is. You can easily adjust the spice level to your liking, and you can also add other vegetables, such as bell peppers or carrots.
Audrey Olivier
[email protected]This dish is a must-try for any fan of spicy food. It's flavorful, addictive, and sure to become a new favorite.
Favour olorunmo
[email protected]I've made this dish several times now, and it's always a hit. It's one of my favorite recipes.
Barry Hazel
[email protected]This dish is a great way to show off your cooking skills. It's impressive and delicious, and it's sure to wow your guests.
Tsebo Condract
[email protected]I love the combination of flavors in this dish. The potatoes are savory and the sauce is sweet and spicy. It's a perfect balance.
Upendra Upendra
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
Bandi Gabor
[email protected]I'm not a big fan of spicy food, but I still enjoyed this dish. The sauce was flavorful and had just the right amount of heat.
Soban zareef
[email protected]I served this dish with rice, and it was a perfect meal. The potatoes were hearty and filling, and the sauce was flavorful and delicious.
Irfanali Gaho110
[email protected]This dish is a great way to use up leftover potatoes. I had some boiled potatoes in my fridge, and this recipe was the perfect way to use them up.
Warren Slaughter
[email protected]The sauce was a bit too spicy for me, but I still enjoyed the dish. I will definitely be making it again, but I will use less chili peppers next time.
Allen Young
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it tasted just as good as takeout.
MD MOFEJUR RAHMAN
[email protected]I followed the recipe exactly and the dish turned out great! The potatoes were crispy on the outside and fluffy on the inside, and the sauce was perfectly balanced.
Adnan Mushtaq
[email protected]This dish was absolutely delicious! The potatoes were perfectly cooked and the sauce was flavorful and spicy. I will definitely be making this again.