Szechuan Spicy Potatoes

Szechuan Spicy Potatoes are a vibrant and flavorful appetizer that perfectly balances heat and umami. Crispy on the outside and tender within, they are a must-try for anyone who loves bold flavors.

Ingredients

• Potatoes - 300 grams
• Szechuan peppercorns - 1 teaspoon
• Dried red chilies - 3 pieces
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 1 tablespoon
• Chili oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Coriander powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Green onions - 2 stalks, chopped
• Salt - to taste

Steps

1. Wash and peel the potatoes, then cut them into bite-sized cubes.
2. In a pot, bring water to a boil and add the potato cubes. Boil for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
3. In a dry skillet over medium heat, toast the Szechuan peppercorns and dried red chilies until fragrant, about 1-2 minutes. Remove and crush them lightly with a mortar and pestle or a rolling pin.
4. In the same skillet, add the chili oil and sesame oil. Once hot, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
5. Add the boiled potatoes to the skillet, then stir in the soy sauce, crushed Szechuan peppercorns, crushed chilies, coriander powder, cumin powder, and salt. Stir-fry for about 5-7 minutes until potatoes are crispy and evenly coated in the spices.
6. Remove from heat and garnish with chopped green onions. Serve hot.

Nutrition

• Calories: 230
• Protein: 4 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from garlic and ginger that may help boost the immune system.
• Potatoes are a good source of vitamins and minerals, including vitamin C and potassium.

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