Salt Pepper Baked Potato

Here is my recipe for chinese inspired salt pepper baked potatoes. For this dish I like to use baby gold potato, but any potato will work. The key is to cut them to a size that will cook in 45min.

Chili Oil

1/4-1/2 cup peanut oil
1 cinnamon stick
3 cloves of garlic sliced
1 tsp Sichuan Peppercorns
3 dried chili
1 Tbsp chili powder or chili flakes

For the chili oil I like Korean Gochugaru, but any good chili powder or flakes will work. Start by heating the oil in a pan on medium heat. Add everything except the chili powder. Let it cook on medium low heat until the garlic starts to turn brown. Turn off the heat and let it steep for 15 minutes.

Strain the solids from the oil and put it back in the pan. Heat the oil again on medium heat until it gets to 300 degrees F.

 In a heat proof bowl pour the hot oil over the chili powder in thirds. Pour 1/3 and stir, followed by another third and then the last third. The reason for doing this is to extract the heat and flavor from the powder to the oil.


Pepper Powder

1 Tsp white pepper powder
1 Tsp Sichuan peppercorn
1 Tsp cumin seeds
1 Tsp salt

Over medium heat, roast the Sichuan peppercorn and cumin in a pan until it turns fragrant.

Grind the cumin, peppercorn and salt until it is a fine powder. Add the white pepper powder and mix.

Recipe

1 lb baby potatoe
1/2 Tbsp chili oil
1 pinch salt
3 cloves garlic

Preheat the oven at 400 degrees F.
Cut the potato into quarters. You want bite size pieces that will cook in 45 minutes. You can cut them smaller if you like and reduce the cooking time. Toss the potato in a mixing bowl with the chili oil and salt. Bake the potato for 35-45 minutes until cooked. In the mean time, mince the garlic and fry it with some oil until they are brown.

 

 

 

When the potato is done, toss them with the garlic oil and gradually add the salt pepper powder. You can garnish the potato with some chopped cilantro.