CHINESE ROAST POTATOES RECIPES

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SPICY CRISPY POTATOES | CHINA SICHUAN FOOD



Spicy Crispy Potatoes | China Sichuan Food image

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

500 g small potatoes or large potatoes
2 tbsp. cooking oil
2 scallions ( ,white part and green part separated)
2 tbsp. chopped garlic
1 tbsp. chopped ginger
1/4 red onion
pinch of salt
1 small bunch of coriander
1 tbsp. Chinese chili oil ( ,optional)
2 tbsp. red chili pepper powder
1 tbsp. freshly ground cumin powder

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



Ultimate roast potatoes recipe | BBC Good Food image

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

1kg Maris Piper potatoes
100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil
2 tsp flour
Maldon salt, to serve

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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