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Crispy Potatoes with Sichuan Spice Mix

Crispy Potatoes with Sichuan Spice Mix

By Jonathan Louis Ng

Golden-brown, crispy potatoes seasoned with a cumin-y Sichuan spice mix.

ServingsMakesDifficultyActive TimeTotal Time

4

4

beginner

1h

1h

Baby potatoes are boiled until almost tender, then baked in an air fryer or oven. These golden-brown crispy nuggets are simple but are a great vehicle to showcase the flavourful depth of the Sichuan Spice Mix.

Ingredients

  • 2 tablespoons cumin powder
  • 2 tablespoons chilli powder
  • 1 tablespoon sesame seeds
  • 1 tablespoon garlic powder
  • 1 tablespoon ginger powder
  • 1 tablespoon coriander powder
  • 1 tablespoon fennel seeds
  • 0.5 tablespoons Sichuan peppercorn
  • 0.5 tablespoons black peppercorn
  • 1 teaspoon Chinese five spice
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 tablespoons MSG
  • 500 grams baby potatoes
  • 0.25 teaspoons baking soda
  • Salt
  • 3 tablespoons vegetable oil

Nutrition

Per serving (serves 4)
High fibre
Low cholesterol
High sodium
Calories
264
Protein
6 g
Fat
14 g
Carbs
35 g

Instructions

  1. Sichuan Spice Mix

    1. 1

      In a spice or coffee grinder, combine cumin powder, chilli powder, sesame seeds, garlic powder, ginger powder, Sichuan pepper, black pepper, coriander powder, fennel seeds, Chinese five spice, sugar, salt, and MSG.

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    2. 2

      Grind for 15-30 seconds until the spices are ground into a fine powder.

    3. 3

      This makes one cup. Reserve 1/4 cup for the potatoes and transfer the rest of the spice mix to an airtight container and store it in a cool, dry place for future use.

      recipe
    • 2 tablespoons cumin powder
    • 2 tablespoons chilli powder
    • 1 tablespoon sesame seeds
    • 1 tablespoon garlic powder
    • 1 tablespoon ginger powder
    • 1 tablespoon coriander powder
    • 1 tablespoon fennel seeds
    • 0.5 tablespoons Sichuan peppercorn
    • 0.5 tablespoons black peppercorn
    • 1 teaspoon Chinese five spice
    • 1 tablespoon sugar
    • 1 tablespoon salt
    • 2 tablespoons MSG

  2. Crispy Potatoes

    1. 1

      If using an oven, preheat it to 250ºC/500ºF.

    2. 2

      Peel potatoes, then add them to a pot. Cover with water and add baking soda, which will help the potato get crispy edges. Season with 1% of salt relative to the weight of the water added.

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    3. 3

      Over medium heat, bring the pot to a boil, then reduce the heat to a simmer and cook until the potatoes are almost tender, but still hold their shape, about 10 minutes.

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    4. 4

      Drain the water and return the potatoes to the pot to dry in the residual heat for 5 minutes.

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    5. 5

      Add vegetable oil to the pot and toss the potatoes to coat. Don't use so much force that the potatoes break up, but it's good to roughen up their surfaces to encourage crisping.

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    6. 6

      Place the seasoned potatoes in an air fryer (or on a sheet pan in the oven if using) in a single layer. Fry until golden brown and crispy, about 30 minutes.

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    • 500 grams baby potatoes
    • 0.25 teaspoons baking soda
    • Salt
    • 3 tablespoons vegetable oil

  3. To Finish

    1. 1

      Toss the crispy potatoes liberally with Sichuan Spice Mix. Serve immediately.

      recipe
    • Crispy Potatoes
    • 0.25 cups Sichuan Spice Mix