Enshi Pan-Fried Potatoes
Crispy on the outside and tender inside, Enshi pan-fried potatoes are seasoned with chili and Sichuan pepper, creating an irresistible street snack from Hubei.
Ingredients
9 items- Baby potatoes 500g
- Cooking oil 2 tbsp (30ml)
- Garlic 3 cloves
- Scallions 2
- Chili powder 1 tbsp (15g)
- Sichuan pepper powder 1 tsp (5g)
- Salt 1 tsp (5g)
- Light soy sauce 1 tbsp (15ml)
- Toasted white sesame seeds 1 tbsp (10g)
Nutrition
Steps （6 steps）
Wash 500g baby potatoes with skin on; mince 3 garlic cloves and chop 2 scallions. Set aside.
Place potatoes in a pot, cover with cold water. Bring to a boil over high heat, then reduce to medium and cook for 15 minutes until a skewer pierces through the center. Drain well.
Gently press each potato with a knife blade to flatten to about 1 cm thick, keeping them intact.
Heat a pan over medium heat, add 30ml oil. When oil is hot, lay potatoes in a single layer. Pan-fry for 6 minutes until golden on one side, flip and cook another 5 minutes until both sides are crispy.
Reduce to low heat. Add minced garlic, chili powder, Sichuan pepper powder, and salt. Stir-fry quickly for about 1 minute until well coated and fragrant.
Drizzle soy sauce along the pan edge, add chopped scallions and sesame seeds. Toss a few times, then turn off heat and serve immediately.
Tips
Do not press potatoes too hard to avoid breaking them; maintain medium heat while frying to achieve a crispy crust; reduce chili powder if you prefer less heat.
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