SPICY CRISPY POTATOES | CHINA SICHUAN FOOD
Spicy crispy potatoes
Provided by Elaine
Categories Main Course
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Peel and cut large potatoes into one bite size pieces or if you use small baby potatoes, cook them directly. Simmer for around 12 to 15 minutes until the potatoes are just cooked so you can easily insert a chopstick without breaking the potatoes. Optional: remove the skins of the small potatoes
- Heat around 1 and 1/2 tablespoon of cooking oil in pan, add potatoes to fry until crispy and golden.
- Transfer the potatoes to the edges of the pan and add another 1/2 tablespoon of cooking oil in center and fry garlic, ginger and scallion until aromatic. Add red onion and continue frying for 2-3 minutes until the red onion becomes soft too.
- Sprinkle chili oil, salt, cumin power and red pepper powder if you are using. At last, mix coriander stem and chopped green onions.
- For those who love hotter version, simple serve with dried chili powders. You can simple serve with a mixed chili powder.
Nutrition Facts : Calories 442 kcal, CarbohydrateContent 48 g, ProteinContent 10 g, FatContent 26 g, SaturatedFatContent 2 g, SodiumContent 284 mg, FiberContent 12 g, SugarContent 1 g, ServingSize 1 serving
ULTIMATE ROAST POTATOES RECIPE | BBC GOOD FOOD
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Provided by Angela Nilsen
Categories Dinner, Side dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
- Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
- Spread them in a single layer making sure they have plenty of room.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- Scatter with Maldon salt and serve straight away.
Nutrition Facts : Calories 391 calories, FatContent 23 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.42 milligram of sodium
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