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Spicy Potatoes with Peanuts and Scallions

4 to 6 Servings

40 minutes

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This dish was inspired by stir-fried potatoes from the Yunnan province in southern China. For a touch of tongue-tingling spice, we season them with Sichuan peppercorns. To grind the peppercorns, use an electric spice grinder, shaking it as needed if the blades aren't catching the bits, until the peppercorns are a powder. The recipe calls for 3 to 4 tablespoons of chili-garlic sauce, but you can use as little or as much as you like.

4 to 6

Servings

Tip

Don't microwave the potatoes without first rinsing them to wash away excess surface starch. Otherwise, the exteriors will be sticky and gummy after microwaving. Also, make sure to drain the potatoes in a colander after microwaving. Removing as much moisture as possible helps ensure the potatoes brown well.

40 minutes

Ingredients

  • pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes

  • 7

    tablespoons peanut oil, divided

Directions

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Reviews
E R.
September 3, 2022
Potato
Great recipe, if this type of potato isn't available then what would you recommend? Thanks
Jane B.
June 11, 2022
Excellent
Everyone demands I make this
Peter Chris S.

I'm not used to Chinese flavors in a potato dish, but this worked well and even my spice-and-nut-averse 10-year-old gobbled it down. I didn't get any tingling from the Sichuan peppercorns in the dish, so don't let that scare you. Note that after getting that great browning on the first side of the potatoes, you're not going to get the same level of browning on the other sides-- you just can't flip them precisely enough. The result is more "golden brown in places" than "all over", but it works out fine.

Merritt J.

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