Crispy, tender, buttery potatoes cooked with a bold Asian spice mix. It’s an easy dish to cook and great to serve for breakfast or as a side. {Vegetarian, Gluten-Free}
Add potatoes to a medium pot with 2 teaspoons of salt. Add water to cover potatoes, bring to a boil, and continue to boil until the potatoes just turn soft, about 5 minutes.
Rinse the potatoes with tap water to cool. Drain potatoes thoroughly and let them dry a bit. This helps crisp up the potatoes.
While boiling the potatoes, mix the chili flakes, cumin powder, ground Sichuan peppercorn powder, and the remaining 1/4 teaspoon salt in a small bowl.
Add butter to a large non-stick skillet and heat over medium-high heat. When butter has melted and stopped bubbling, spread the potatoes in a single layer. Let cook until the bottom turns golden. Flip to cook the other side until golden. Add the garlic and sprinkle with the spice mix. Cook and stir until everything is mixed well together.
Garnish with green onion, if using. Serve hot as a side.