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Rule No. 8: Jumpstart Your Potatoes
Spicy Potatoes with Peanuts and Scallions
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
-
2½
pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
-
7
tablespoons peanut oil, divided
Directions
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