Pommes de terre asiatiques croustillantes

Ingrédients

• 3 lbs (1 1/2 kg) potatoes (peeled and cut in quarters)
• oil
• 8-10 cups water
• 2 star anise
• 1/2 cup Kicap Manis - (thick sweet soy plus a bit extra)
• 1/2 cup Shaoxing Wine (Chinese Cooking Wine)
• 1/2 cup Char Sui Sauce (if no Char Sui, then substitute with 1/4 cup Hoisin)
• 3 ginger slices (optional)
• 1 cinnamon stick
• 4 cardamom pods (crushed)
• 2 garlic cloves

Préparation

1. 1

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

2. 2

   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).

3. 3

   Using a slotted spoon, remove the potatoes from the Master stock and allow to cool. Save the stock for other uses (freezes great for next time).

4. 4

   --- Traditional Oven Roasting Instructions ---

5. 5

   Preheat oven to 350°F (180°C).

6. 6

   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).

7. 7

   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.

8. 8

   --- Air Fryer Instructions ---

9. 9

   Preheat Air Fryer to 400°F (200°C).

10. 10

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

11. 11

    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.