chinese potatoes

Don&#039;t eat boring old potatoes, try these Crispy Roasted Asian Potatoes - parboiled in a Master Stock, the perfect side dish. Flavored right through every bite, including Air Fryer instructions. Not your ordinary potato recipe!

Crispy Asian Potatoes

lbs / 1 ½ kg potatoes (peeled and

water

star anise

Kicap Manis - (thick sweet soy plus a bit extra)

Shaoxing Wine (Chinese Cooking Wine)

Char Sui Sauce (if no Char Sui, then use 1/4 cup Hoisin instead)

ginger

cinnamon

cardamom pods (crushed)

garlic

To make the Master Stock, put all the ingredients into a large pot, except the potatoes and oil, and bring to a boil.

Peel the potatoes and cut into halves or quarters, and put into the Master Stock. Cook the potatoes for about 15 minutes, until you can easily pierce the potatoes (without them falling apart).

Using a wire scoop, remove the potatoes from the Master stock and allow to cool. Reserve the stock for other uses.

Preheat oven to 180°C/160°C.

Place the potatoes on a baking sheet, in a single layer. Drizzle a generous amount of oil, using your hands, mix together so the potatoes are coated in oil. (You could do this in a separate bowl, but then you have extra dishes to wash)...

Roast the potatoes for 30 minutes, or until they are golden and crispy. Serve with roast chicken or roast duck. Garnish with thinly sliced green onions.

Traditional Oven Roasting Instructions

Preheat Air Fryer to 200°C/400°F

Place the potatoes, one or two layers deep maximum in the air fryer.

Air Fry for about 10 minutes. At around 6 minutes of cooking, toss the potatoes so they turn over to ensure they are crispy all over. Cook until they are crispy. Garnish with thinly sliced green onions.

Air Fryer Instructions

Sichuan Shredded Potatoes are a great way to eat potatoes and are ready in 15 minutes. Just don't burn your tongue!

Sichuan Shredded Potatoes

sized Russet Potatoes

t salt

T canola, grapeseed or peanut oil

T white vinegar

t sugar

t chili paste

t chili flakes (at your discretion)

t chili oil

scallions

Peel potatoes and slice lengthwise into 1/8&#8242; ovals, (approximately). Now stack the ovals and slice into thin, narrow strips. Place potatoes into a bowl and cover with water and salt for 5 minutes. Drain and pat dry on paper towels.

Heat oil in a wok or large skillet over high heat. Add potatoes and stir until potatoes are covered with oil. Put in remaining ingredients, plus 1 T water, then cook for 5 minutes, stirring continuously to prevent the potatoes from sticking to the pan and becoming overcooked. These potatoes do not get gold and crispy. Their crunchiness is derived from the potatoes not becoming too soft. Kind of like an al dente noodle.

Add most of the minced scallions and stir for a few seconds. Garnish with the rest of the scallions.

Spicy good is always up my alley :D 
The potatoes look lip smacking good!

I've never seen a Chinese potato dish before! These sound amazing!

One of our favorite dishes. As you know the boys love that tongue numbing heat so they are always on board with delicious recipes like this. Just pinned!

Top 2 chinese potatoes recipes from across the web

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Top 2 chinese potatoes recipes from across the web

The most viewed chinese potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Asian Potatoes

Sichuan Shredded Potatoes

The most viewed chinese potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine