CHILE POTATOES
Serves 4
DF, GF, WF, EF
DF, GF, WF, EF
5-6 large Potatoes
5 tablespoons Canola Oil
2 tablespoons minced Garlic
1 tablespoon minced Ginger
4 Scallions
2 tablespoons Tomato Ketchup
2 tablespoon Chile Garlic Paste or more if you like it spicier
2 tablespoons Sriracha
3/4 cup Chicken Stock
1/2 teaspoon Kosher Salt
Several grinds of Black Pepper
1/2 cup Cilantro
2 tablespoons Toasted Sesame seeds
Put potatoes in a saucepan, cover with water and boil till just about done. The tip of a knife should slide in with a little resistance. Drain and cool. Peel and cut potatoes into 1/2 inch cubes.
Heat 4 tablespoons canola oil in a nonstick saucepan.
Fry potatoes in batches till golden brown. Drain on paper towels.
Slice scallions thinly using white and green parts. Keep a tablespoon of scallions aside for garnishing.
Heat remaining oil in the same saucepan.
Add garlic, ginger, and scallions. Stir for a few minutes till fragrant.
Stir in ketchup, chile garlic paste, Sriracha and chicken stock. Let sauce simmer a few minutes.
Season with salt and pepper.
Drop potatoes into sauce, mixing well so sauce coats potatoes.
Let potatoes hang out for a few minutes in sauce, over a low flame.
Scatter cilantro, sesame seeds and scallions over potatoes before serving.
Tried and tested recipes are faithful companions. What's not to love about potatoes swimming in a garlicky chile sauce. Sesame seeds give it a slightly nutty taste and cilantro an herbal freshness. Indian spice mixed with Chinese accents..these potatoes are the sum of all their borrowed parts.
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