Stir-Fried New Potatoes with Hot and Numbing Spices

Ingredients

• 2 lb New Potatoes (small yellow or red new potatoes, washed)
• 1/4 cup Kosher Salt (for heavily salted boiling water (≈4% salinity))
• 2 tsp Sichuan Peppercorns (toasted, husks only)
• 2 tsp Cumin Seeds (toasted; half will be ground, half left whole for texture)
• 1 piece Star Anise (whole pod, toasted)
• 1 tsp Fennel Seeds (toasted)
• 1 tsp White Peppercorns (toasted)
• 3 pieces Dried Small Hot Chilies (Urging chowo or Thai dried chilies, roughly 1 tsp when broken)
• 1 tsp Granulated Sugar
• 1 tsp Chicken Bouillon Powder (adds umami; can substitute with MSG + salt)
• 2 tbsp Roasted Sesame Seeds (adds nutty crunch)
• 3 tbsp Peanut Oil (high smoke‑point oil; can use rapeseed or vegetable oil)
• 3 pieces Garlic Cloves (smashed)
• 2 stalks Scallions (cut into ½‑inch pieces)

Instructions

1. Boil Potatoes

   Place the washed new potatoes in a large pot, cover with cold water, add a generous amount of kosher salt (water should taste as salty as seawater), bring to a boil, and cook for about 10 minutes until a fork slides in with little resistance but the potatoes hold their shape.

   Time: PT10M

   Temperature: 100°C

2. Dry Potatoes

   Drain the potatoes in a colander and spread them on a sheet tray. Let them steam‑dry for 5 minutes so the surface becomes dry and the salty coating sets.

   Time: PT5M

3. Toast Whole Spices

   In a dry small skillet over medium‑high heat, add the Sichuan peppercorns, cumin seeds, star anise, fennel seeds, and white peppercorns. Stir constantly and toast until fragrant, about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

4. Grind Toasted Spices

   Transfer the toasted spices to a mortar and pestle and grind coarsely, leaving some texture.

   Time: PT1M

5. Stir‑Fry Cumin and Chilies

   In the same skillet, add 1 tsp whole cumin seeds and the dried chilies. Stir‑fry for about 30 seconds until the cumin pops and the chilies become aromatic, being careful not to let them burn.

   Time: PT30S

   Temperature: medium‑high

6. Assemble Spice Mix

   In a bowl combine the ground toasted spices, the half‑ground cumin seeds from step 5, 1 tsp sugar, 1 tsp salt, 1 tsp chicken bouillon powder, and 2 tbsp roasted sesame seeds. Mix thoroughly.

   Time: PT2M

7. Heat Oil

   Heat 3 tbsp peanut (or rapeseed) oil in a wok over high heat until it just begins to smoke, about 2 minutes.

   Time: PT2M

   Temperature: 190°C

8. Stir‑Fry Potatoes

   Carefully add the dried potatoes to the hot oil (use a spatula to lower them to avoid splashing). Stir‑fry for 5 minutes, turning occasionally, until the exterior is golden‑brown and crisp.

   Time: PT5M

   Temperature: 190°C

9. Add Garlic and Scallions

   Push the potatoes to the side, add a splash more oil if the pan looks dry, then add the smashed garlic cloves and sliced scallions. Stir‑fry for 1 minute until fragrant but not browned.

   Time: PT1M

   Temperature: 190°C

10. Season and Toss

    Sprinkle the entire spice mix over the potatoes, toss quickly to coat evenly, and cook another minute so the flavors meld.

    Time: PT1M

    Temperature: 190°C

11. Finish and Clean

    Transfer the potatoes to a serving dish. While the wok is still hot, give it a quick scrub with a bamboo brush, then set it aside to dry.

    Time: PT5M

Nutrition Facts

Calories

453

Protein

5 g

Carbohydrates

50 g

Fat

20 g

Fiber

5 g