Red Braised Potatoes

Ingredients

• 1 bag (about 400 g)small potatoes
• 4garlic cloves, finely chopped
• 2 teaspoons, or to tastedoubanjiang
• 2 teaspoonssunflower oil
• 2 teaspoonssalt
• 3fresh green leeks, cut into 2.5 cm sections

Instructions

1. 1

   Prepare potatoes

   Wash the potatoes. If they are small, remove any blemishes with a knife or scoop; alternatively, cook them with their skins on and peel them afterwards.

2. 2

   Boil until tender

   Put the potatoes in a pot with about 2 teaspoons of salt and enough water to cover them. Once the water boils, cook for about 15 minutes, or until a chopstick slides easily into a potato.

3. 3

   Cool and cut

   Lift the potatoes out and place them in cold water to cool. Cut them into small chunks.

4. 4

   Fry paste and garlic

   Heat 2 teaspoons of sunflower oil in a wok. Add the doubanjiang, or another chilli paste, and stir-fry until the oil turns red. Add the chopped garlic and stir-fry until fragrant.

5. 5

   Toss with leek

   Return the cooked potatoes to the wok with the leek sections. Toss-fry briefly so the sauce coats the potatoes evenly.

What are red braised potatoes?

Red braised potatoes are potatoes coated in a red, savoury sauce, here made with doubanjiang, garlic and leek. The dish draws on Sichuan cooking, where chilli bean paste brings a salty, fermented depth as well as heat.

This version boils the potatoes before briefly tossing them in the wok. That keeps the cooking time short while giving the sauce a chance to cling to the potato pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 3g protein, 19g carbs, 2g fat.

The potatoes provide most of the carbohydrates, while the sunflower oil and doubanjiang contribute much of the fat. There is only a modest amount of protein in the listed ingredients; serve a portion with tofu or another protein-rich dish and extra vegetables for a more balanced plate.

Choose the potatoes

Small potatoes: Their size suits boiling whole, and they are easy to cut into chunks once cool. Remove blemishes before cooking, or leave the skins on and peel after boiling as the method suggests.

Even pieces: Cut the cooked potatoes into similarly sized chunks so they warm and take on the sauce evenly in the wok.

Get the chilli paste right

Doubanjiang: This fermented chilli bean paste supplies the dish’s characteristic savoury heat and red colour. Brands vary in saltiness and spice, so adjust the amount to suit your preference.

Bloom the paste: Stir it in the hot oil until the oil turns red before adding the garlic. This brief frying step helps distribute its flavour through the coating.

Cook the potatoes until tender

Boiling time: Start checking after about 15 minutes from the boil. The potatoes are ready when a chopstick enters easily; if they still feel firm in the centre, continue cooking and test again.

Cooling: A short soak in cold water cools the potatoes enough to handle and cut. Drain them before adding them to the wok so excess water does not dilute the sauce.

Finish quickly in the wok

Garlic: Add it after the paste and stir just until fragrant. Keep it moving so it flavours the oil without scorching.

Leek: The final quick toss warms the leek while keeping its flavour distinct. Coat the potatoes evenly, then take the wok off the heat rather than cooking the mixture for an extended time.

Serve it as a side

Pair these potatoes with plain rice and a simple vegetable dish to make a more complete meal. Their salty, spicy coating also works alongside mild tofu or another gently flavoured main.

Serve them hot, while the sauce still clings to the potato pieces. If making other dishes at the same time, cook the potatoes and prepare the leeks in advance, then finish everything in the wok just before serving.

Recipe notes & tips

• Use a chopstick to check the potatoes rather than relying on the clock alone.
• Let the potatoes cool enough to handle before cutting them into chunks.
• Drain the cooled potatoes well before returning them to the wok.
• Start with less doubanjiang if you are unsure how spicy your paste is.
• Keep the garlic moving in the wok so it becomes fragrant without burning.

Variations

• Milder sauce: Use less doubanjiang for a gentler chilli flavour.
• Alternative chilli paste: Use another chilli paste as suggested in the method, adjusting it to taste.
• Extra garlic: Add more chopped garlic if you want its flavour to stand out.
• More leek: Increase the leek for a stronger, fresher allium note.
• With rice: Serve the potatoes over plain rice to make the meal more substantial.

Common mistakes to avoid

• Undercooked centres: Boil until a chopstick enters a potato easily before cutting.
• Waterlogged potatoes: Drain them well after the cold-water soak before adding them to the wok.
• Burnt garlic: Add it after the paste and stir only until fragrant.
• Too much heat: Begin with less doubanjiang and add more to taste.
• Uneven coating: Toss the potatoes briefly but thoroughly with the sauce and leek.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a wok or frying pan until hot, adding a small splash of water if the sauce seems dry.

Frequently asked questions