Chinese Sauteed Potato (Cumin Chili Home Fries)
Make your side dishes rich with flavorful spice or put a new spin on breakfast with Chinese sauteed potatoes that will help break you out of your rut. There’s a simple secret to achieving the perfect texture too, ensuring a tender inside and crispy exterior that’s irresistible!
Ingredients
- 1 lb (450 g) potatoes (about 2 small russet potatoes), cut into 1” (1.5 cm) pieces (*Footnote 1)
- 2 teaspoons Chinese chili flakes (Optional)
- 2 teaspoons cumin powder
- 1/4 teaspoon ground Sichuan peppercorn
- 2 tablespoons peanut oil (or vegetable oil)
- 1/4 teaspoons salt
- 2 cloves garlic , minced
- 2 green onion , sliced
Instructions
- Add potatoes to a medium pot and water to cover potatoes. Bring to a boil, and continue to boil until the potatoes just turn soft, about 5 minutes.
- Once done, rinse the potatoes with cold tap water to stop cooking. Drain potatoes thoroughly and let them dry a bit. This helps crisp up the potatoes.
- Mix the chili flakes, cumin powder, and ground Sichuan peppercorn powder in a small bowl.
- Heat oil in a large non-stick skillet and heat over medium-high heat until hot. Add the potato and sprinkle with the salt. Stir a few times to coat well with oil then spread out into a single layer without overlapping. Cook, stirring occasionally, until the surfaces turn golden crispy, about 8 minutes or so. Add the garlic, green onion, and sprinkle with the spice mix. Pour in a bit of oil if the potatoes look dry. Cook and stir until everything is mixed well together. Serve hot as a side or as breakfast with sunnyside eggs.
Notes
- Yukon potato or red potato works as well, depending on the texture you prefer.
Nutrition
Serving: 1serving, Calories: 147kcal, Carbohydrates: 19.4g, Protein: 2.4g, Fat: 7.1g, Saturated Fat: 1.2g, Sodium: 157mg, Potassium: 509mg, Fiber: 3.1g, Sugar: 1.5g, Calcium: 29mg, Iron: 1mg