Preparation:  

Preparation time: 10 min

Cooking time: 10 min

Serving: 4

Ingredients:

• 1 lb (450 g) potatoes (about 2 small russet potatoes), cut into 1” (1.5 cm) pieces (*Footnote 1)

• 2 teaspoons Chinese chili flakes (Optional)

• 2 teaspoons cumin powder

• 1/4 teaspoon ground Sichuan peppercorn

• 2 tablespoons peanut oil (or vegetable oil)

• 1/4 teaspoon salt

• 2 cloves garlic, minced

• 2 green onions, sliced

Instructions:

1. Add potatoes to a medium pot and water to cover the potatoes. Bring to a boil, and continue to boil until the potatoes just turn soft, about 5 minutes.

2. Once done, rinse the potatoes with cold tap water to stop cooking. Drain the potatoes thoroughly and let them dry a bit. This helps crisp up the potatoes.

3. Mix the chili flakes, cumin powder, and ground Sichuan peppercorn powder in a small bowl.

4. Heat oil in a large non-stick skillet over medium-high heat until hot. Add the potato and sprinkle with the salt. Stir a few times to coat well with oil, then spread out into a single layer without overlapping. Cook, stirring occasionally, until the surfaces turn golden and crispy, about 8 minutes or so. Add the garlic and green onion, and sprinkle with the spice mix. Pour in a bit of oil if the potatoes look dry. Cook and stir until everything is mixed well together. Serve hot as a side or as breakfast with sunny-side-up eggs.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/sauteed-potato/