Spicy Five Spice Potatoes

Method4 steps · about 14 min

1. 1

   Step 1: Put the washed baby potatoes (900 g) in a pot and add cold water just to cover them. Bring to a full boil, reduce the heat to low, cover and simmer until just cooked, checking after about 5 minutes. A fork should go through a larger potato with some resistance; stop before the potatoes become mushy. Drain well. If boiling ahead, cool promptly in shallow containers and refrigerate at 4°C or below within 2 hours, then pan-fry just before serving.

   Check simmered potatoes · 5 minUses 900 g baby potatoes, washed · Cold water, just enough to cover the potatoes

2. 2

   Step 2: Heat the cooking oil (2 tbsp) in a large frying pan. Add the drained cooked potatoes. Press each gently with the flat bottom of a glass to make a few cracks, keeping the potatoes in pieces rather than mashing them.

   Uses Drained cooked baby potatoes · 2 tbsp cooking oil

3. 3

   Step 3: Fry over medium heat until the first side is golden, then turn and brown the other side. The potatoes should be hot through, especially if they were boiled and refrigerated ahead.

   Uses Cracked potatoes in the frying pan

4. 4

   Step 4: Mix the chilli flakes (½ tbsp), five-spice powder (¼ tsp) and salt (¼ tsp), then sprinkle evenly over the browned potatoes. Garnish with the chopped scallion (1 stalk) if using and serve immediately as a side dish.

   Uses Golden pan-fried potatoes · ½ tbsp chilli flakes · ¼ tsp five-spice powder · ¼ tsp salt · 1 stalk scallion, finely chopped, optional