Pan Roasted Baby Potatoes Recipe

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Toast the cumin seeds and Sichuan peppercorns in a dry cast iron pan, then blend them with the black pepper into a fine powder.
2. Put the spice powder in a bowl and mix in the paprika, chili powder (optional, for heat), sugar and salt to taste. Set aside.
3. Boil the baby potatoes in water for 20 to 30 minutes, depending on size, until a fork passes through easily. Drain and cool under running water until they can be handled.
4. Lightly smash each potato with the flat of a knife, keeping the skin on.
5. Heat oil in a pan, add the potatoes and fry over medium-high heat for 5 to 8 minutes per side until golden brown. Work in batches if needed, then set aside.
6. Add more oil to the same pan, then add the grated garlic and diced onion and stir until the onion is translucent.
7. Return the potatoes to the pan and toss until the garlic and onion are evenly distributed.
8. Sprinkle in the spice mix in batches, tasting as you go. Turn off the heat, toss a few more times, then garnish with scallion.

Summarized from Souped Up Recipes's video. Watch it for the details.

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