Chinese Grilled Potato
Cook the best grilled potato by slicing it finely, grill until blistered on the surface and creamy in texture. Add cumin and chili powder to spice it up.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 to 4
- 1 large russet potato , cut to 4-mm (1/8-inch) slices
- 2 to 3 tablespoons vegetable oil
- Sea salt to taste
- 2 teaspoon cumin powder (or to taste)
- 1 teaspoon cayenne powder (or paprika powder for less spiciness)
- 2 tablespoons butter (Optional)
Spread potato slices on a large tray and drizzle with olive oil. Use a pair of tongs to toss potatoes to ensure both sides are coated with oil.
Season with salt and generously sprinkle with cumin powder and cayenne powder.
Heat up the grill to build a modified two zone fire. Place the potato slices directly on the fire. Cook until both sides are charred and the inside is cooked through. If the potato slice is still a bit tough, move it to indirect heat and let it cook until tender. Sprinkle with another layer of cumin powder and place a small chunk of butter on top (optional). Leave slices on the grill until the butter is melted.
Transfer to a plate and serve warm.