Roasted cumin and chilli potatoes

Roasted cumin and chilli potatoes

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

We snacked ourselves stupid on our last visit to Chengdu, the capital of Sichuan Province. One of our favourite fast foods there was a paper tub of tiny peeled potatoes, roasted and slathered in chilli flakes, salt and the freshest of ground cumin seeds. We couldn’t have been happier.

Ingredients

Quantity Ingredient
800g new or other small potatoes, peeled
2 1/2 teaspoons cumin seeds
2 teaspoons sichuan peppercorns
2 teaspoons chilli powder or flakes
2 garlic cloves, crushed
1 1/2 teaspoons sea salt
80ml vegetable oil

Method

  1. Cook the potatoes in a saucepan of boiling water for 10 minutes, or until just tender. Drain well, then place in a roasting tin in a single layer. Preheat the oven to 200°C.
  2. Meanwhile, dry-roast the cumin seeds and peppercorns separately in a small, heavy-based frying pan over a medium–low heat, shaking the pan often, for 3–4 minutes, or until fragrant. Cool, then transfer to a mortar (or an electric spice grinder) and pound with the pestle to form a coarse powder.
  3. Combine the ground cumin and peppercorns in a bowl with the chilli powder, garlic, sea salt and oil. Pour over the potatoes and toss to coat well. Roast the potatoes, turning them occasionally, for 30 minutes, or until golden. Serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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