One Bite and Fall in love with this Spicy Cumin Potatoes! 孜然土豆

By WoonHeng · 35 min

Ingredients

Instructions

1. Rinse the small potatoes well, keeping the skins on.
2. Steam for 15 to 20 minutes, until a toothpick slides easily through the center. Let cool about 5 minutes until comfortable to handle.
3. Press each potato into a flat patty with the bottom of a flat glass or the back of a wide knife. Cut larger ones in half first so they are an even thickness.
4. Heat oil in a wok or pan over medium heat and pan-fry the potatoes 3 to 4 minutes per side, until golden brown. Flip only once a good crust forms. Remove and set aside.
5. In the same pan, add a little more oil if needed and return to medium heat. Stir-fry the dried chilies and cumin seeds for 20 to 30 seconds, until fragrant, watching so they don't burn.
6. Return the potatoes to the pan. Add the cumin powder, chili powder and a pinch of salt, and toss gently to coat.
7. Drizzle in the light soy sauce and toss for 1 to 2 minutes until well seasoned. Adjust with more soy sauce or salt to taste.
8. Turn off the heat. Add the chopped cilantro stalks and sesame seeds, toss once more gently, and serve hot.

Summarized from WoonHeng's video. Watch it for the details.

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