Crispy Potatoes with Sichuan Spice Mix

Instructions

• Sichuan Spice Mix

  • 1

    In a spice or coffee grinder, combine cumin powder, chilli powder, sesame seeds, garlic powder, ginger powder, Sichuan pepper, black pepper, coriander powder, fennel seeds, Chinese five spice, sugar, salt, and MSG.

  • 2

    Grind for 15-30 seconds until the spices are ground into a fine powder.

  • 3

    This makes one cup. Reserve 1/4 cup for the potatoes and transfer the rest of the spice mix to an airtight container and store it in a cool, dry place for future use.

• Crispy Potatoes

  • 1

    If using an oven, preheat it to 250ºC/500ºF.

  • 2

    Peel potatoes, then add them to a pot. Cover with water and add baking soda, which will help the potato get crispy edges. Season with 1% of salt relative to the weight of the water added.

  • 3

    Over medium heat, bring the pot to a boil, then reduce the heat to a simmer and cook until the potatoes are almost tender, but still hold their shape, about 10 minutes.

  • 4

    Drain the water and return the potatoes to the pot to dry in the residual heat for 5 minutes.

  • 5

    Add vegetable oil to the pot and toss the potatoes to coat. Don't use so much force that the potatoes break up, but it's good to roughen up their surfaces to encourage crisping.

  • 6

    Place the seasoned potatoes in an air fryer (or on a sheet pan in the oven if using) in a single layer. Fry until golden brown and crispy, about 30 minutes.

• To Finish

  • 1

    Toss the crispy potatoes liberally with Sichuan Spice Mix. Serve immediately.