Sautéed Potatoes

Ingredients

• 300 gwaxy potatoes
• 2spring onions, finely chopped
• 1coriander, for garnishing
• 3 tbsp, dividedcooking oil
• 1 tspsalt
• 1 tbspground Sichuan peppercorn
• 1 tbspground cumin

Instructions

1. 1

   Cut potatoes

   Cut the potatoes into 4 cm cubes.

2. 2

   Boil until tender

   Put the potato cubes in a large pot and cover with enough water. Cook for 5–7 minutes, until soft, then drain off most of the water.

3. 3

   Toast the spices

   While the potatoes boil, heat about 1 teaspoon of salt over a low heat for 1 minute, or until slightly browned. Add 1 tablespoon each of ground Sichuan peppercorn and ground cumin. Toast over the lowest heat until aromatic, then transfer to a dish to cool.

4. 4

   Coat the potatoes

   For the recommended optional step, add about 1 tablespoon of cooking oil to the bowl of cooked potato cubes. Leave for 5 minutes.

5. 5

   Fry until crisp

   Add oil to a non-stick pan and spread the potatoes across it. Leave them undisturbed until the undersides are well browned and crisp, then turn and fry the other sides briefly.

6. 6

   Add the spices

   Mix in the prepared spices, then transfer the potatoes to a serving dish. Garnish with the chopped spring onion and coriander.

7. 7

   Serve hot

   Serve the potatoes while hot.

What are salt-and-pepper potatoes?

Salt-and-pepper potatoes are a crisp, boldly seasoned snack inspired by Chinese salt-and-pepper cooking. This version uses potatoes in place of the seafood or meat often associated with that style of seasoning.

Boiling the cubes first makes their centres tender, while a hot pan gives them browned edges. Toasted Sichuan peppercorn and cumin bring fragrance and a gentle tingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 231 calories, 3g protein, 19g carbs, 16g fat.

The potatoes provide most of the carbohydrates, while the cooking oil contributes most of the fat; the recipe contains little protein. To balance the plate, serve a portion with a protein-rich dish and vegetables.

Choosing the potatoes

Waxy potatoes: these hold their shape through boiling and turning, so the cubes stay intact in the pan. Cut them into evenly sized 4 cm pieces to help them cook at a similar rate.

Toasting the spices

Salt first: warming it briefly until slightly browned gives the seasoning a toasted note. Keep the heat low so it colours gradually rather than scorching.

Sichuan pepper and cumin: add them after the salt and toast over the lowest heat just until aromatic. Ground spices can burn quickly, so transfer them out as soon as their fragrance comes through.

Getting crisp edges

Drain the potatoes well before they reach the pan; excess water can slow browning. The optional coating of oil and five-minute rest helps prepare the surfaces for frying.

Give the cubes space and leave them undisturbed until the bottom is properly browned. Turn them to crisp the other sides rather than stirring constantly.

How to tell when they are ready

The potatoes should be soft after their 5–7 minute boil, but not falling apart. Check a cube with a knife or fork before draining.

In the pan, look for crisp, well-browned patches on several sides. Add the spices after frying so their aroma stays lively.

Serving the potatoes

Serve them hot, while the edges are at their crispest, with spring onion and coriander scattered over the top. They work as a snack or alongside a simple meal.

For a fuller plate, pair them with a protein-rich dish and a fresh vegetable side. The herbs add a bright contrast to the warm spices.

Recipe notes & tips

• Cut the potatoes into evenly sized 4 cm cubes so they cook at a similar pace.
• Drain off most of the water after boiling to help the potatoes brown in the pan.
• Toast the ground spices over the lowest heat and remove them as soon as they smell aromatic.
• Let the potatoes sit in the pan long enough to develop a crisp underside before turning.
• Serve straight from the pan for the best contrast between crisp edges and soft centres.

Variations

• Extra spring onion: scatter on more chopped spring onion just before serving.
• More coriander: add extra fresh coriander for a greener, herbier finish.
• Milder seasoning: reduce the Sichuan peppercorn for a gentler tingle.
• Cumin-forward: use a little less Sichuan peppercorn and let the cumin lead.
• Chilli finish: add a pinch of chilli flakes with the ground spices.

Common mistakes to avoid

• Uneven cubes: pieces cook at different speeds; cut them to a consistent 4 cm size.
• Wet potatoes: moisture hinders browning; drain off most of the water before frying.
• Scorched spices: ground spices burn quickly; toast them over the lowest heat and transfer them out promptly.
• Constant stirring: the potatoes cannot form a crust; leave them alone until the bottom is browned.
• Crowded pan: the potatoes may not brown evenly; spread them out in the pan.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan until hot to bring back some crispness; they will be softer than freshly cooked.

Frequently asked questions