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EVERY RECIPE FROM THE FIRST 4 SEASONS

Rule No. 8: Jumpstart Your Potatoes

Spicy Potatoes with Peanuts and Scallions

40 minutes

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.

Ingredients
  • 2½

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

  • 7

    tablespoons peanut oil, divided

Directions
  1. 01
    Place the potatoes in a large microwave-safe bowl and add water to cover. Stir to release some of the starch, then drain in a colander. Return the potatoes to the bowl and add 1 tablespoon of oil and 1 teaspoon salt, then toss. Cover and microwave on high for 4 minutes. Stir, re-cover and microwave until a skewer inserted into the largest piece of potato meets no resistance, 3 to 4 minutes. Drain again in the colander; set aside.
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