ASIAN RED POTATOES RECIPES

Steps:

• Wash the potatoes and remove the dots on the skin with a knife or scoop if the potatoes are small in size or just cook it and peel the skins off.
• Add around 2 teaspoons salt in a pot along with water to cover the potatoes. Continue to cook around 15 minutes after boiling or until you can insert a chop sticker inside the potato easily.
• Transfer the potatoes out and soak in cold water to cool down. Cut into small chunks.
• Heat up 2 teaspoons sunflower seed oil in wok, add doubanjiang (or other chili paste) to stir-fry until the oil turns to red. Add finely chopped garlic in to stir fry until aroma.
• Return cooked potatoes along with the leek sections. Do a quick fry to toss the sauce evenly on potatoes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Place potatoes and bouillon cube in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and return potatoes to empty pot.
• Whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper in a bowl.
• Pour soup mixture over potatoes and mix.
• Pour potato mixture into prepared casserole dish.
• Stir provolone cheese and Parmesan cheese into potato mixture. Top with a layer of Cheddar cheese.
• Bake in preheated oven until bubbling and cheese topping is lightly browned, about 25 minutes. Let stand for 5 minutes before serving.