Hot And Numbing Stir Fried New Potatoes Recipes

Steps:

• Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
• While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
• When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
• Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
• Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
• Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

Steps:

• Preheat the oven to broil.
• Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
• Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
• (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
• Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
• Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.

Steps:

• Cover potatoes with water and salt in a medium saucepan; heat to a boil; cook 1 minute; drain.
• Transfer to a bowl filled with cold water and ice; cool completely, drain on paper towel; pat dry.
• Heat a wok over high heat; add vegetable oil.
• Stir-fry potatoes in oil until tender, about 4 minutes; add mushrooms, green onion, ginger, wine, oyster sauce, soy sauce and sugar.
• Cook, stirring, until all liquid is absorbed, about 3 minutes.