Make your side dishes rich with flavorful spice or put a new spin on breakfast with Chinese sauteed potatoes that will help break you out of your rut. There’s a simple secret to achieving the perfect texture too, ensuring a tender inside and crispy exterior that’s irresistible!
Potatoes are always an excellent side dish. They’re easy to prepare, affordable, and they can be made in countless ways. They’re also nutritious, providing you with a well-rounded way to add more vitamins and minerals to your meal.
Sauteed potatoes make a great go-to side dish. But with these Chinese sauteed potatoes, you’re going to love the exotic twist on your favorite breakfast side dish classic.
Ingredients
These sauteed potatoes, or as I like to call them – cumin chili home fries – are flavored with rich aromatics, cumin, and chili to give them a little kick. This homestyle dish is popular in China as a side dish, but I love to start my day with them as breakfast alongside sunny side-up eggs.
How to cook sauteed potato
The secret to getting these sauteed potatoes to have a crispy exterior and a tender interior is in taking the time to boil them, then pan fry them with the mixed spices.
- Quickly blanch the potatoes
- Fry the potatoes in the pan until lightly browned
- Mix in the aromatics and spices
- Stir everything together
This side dish will disappear fast, whether you have it for breakfast, lunch, or dinner. Another thing I love to do is drizzle a little chili oil to add another layer of spice. These sauteed potatoes are pretty irresistible already but I find that adding a little dash of chili oil makes them vanish even more quickly from the moment I set them on the table.
It’s almost impossible to have leftovers with these sauteed potatoes. Try as we might to save some, they’re just too good to stop eating!
Other easy side dishes
Chinese Sauteed Potato (Cumin Chili Home Fries)
Make your side dishes rich with flavorful spice or put a new spin on breakfast with Chinese sauteed potatoes that will help break you out of your rut. There’s a simple secret to achieving the perfect texture too, ensuring a tender inside and crispy exterior that’s irresistible!
Ingredients
- 1 lb (450 g) potatoes (about 2 small russet potatoes), cut into 1” (1.5 cm) pieces (*Footnote 1)
- 2 teaspoons Chinese chili flakes (Optional)
- 2 teaspoons cumin powder
- 1/4 teaspoon ground Sichuan peppercorn
- 2 tablespoons peanut oil (or vegetable oil)
- 1/4 teaspoons salt
- 2 cloves garlic minced
- 2 green onion sliced
Instructions
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Add potatoes to a medium pot and water to cover potatoes. Bring to a boil, and continue to boil until the potatoes just turn soft, about 5 minutes.
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Once done, rinse the potatoes with cold tap water to stop cooking. Drain potatoes thoroughly and let them dry a bit. This helps crisp up the potatoes.
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Mix the chili flakes, cumin powder, and ground Sichuan peppercorn powder in a small bowl.
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Heat oil in a large non-stick skillet and heat over medium-high heat until hot. Add the potato and sprinkle with the salt. Stir a few times to coat well with oil then spread out into a single layer without overlapping. Cook, stirring occasionally, until the surfaces turn golden crispy, about 8 minutes or so. Add the garlic, green onion, and sprinkle with the spice mix. Pour in a bit of oil if the potatoes look dry. Cook and stir until everything is mixed well together. Serve hot as a side or as breakfast with sunnyside eggs.
Notes
- Yukon potato or red potato works as well, depending on the texture you prefer.
Nutrition
Serving: 1serving, Calories: 147kcal, Carbohydrates: 19.4g, Protein: 2.4g, Fat: 7.1g, Saturated Fat: 1.2g, Sodium: 157mg, Potassium: 509mg, Fiber: 3.1g, Sugar: 1.5g, Calcium: 29mg, Iron: 1mg
