Spicy Potatoes

Inspired by Milk Street: The New Rules

The original recipe goes on about microwaving the potatoes before frying them, ostensibly to save time, counterspace, or water? For lack of a large microwaveable dish, I prefer to boil the Yukon golds as the Irish of old. And maybe even roast over pan fry to reduce the amount of oil consumed. But mostly because the hot oil splashed, hurting my hand and my feelings. The sauce is the real winner though, top tier stuff.

Ingredients

  • 21½ pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

  • 7 tablespoons peanut oil, divided

  • Kosher salt and ground black pepper

  • 1½ cup roasted salted peanuts, roughly chopped

  • 1 bunch scallions, white parts minced, green parts thinly sliced, reserved separately

  • 3 medium garlic cloves, minced

  • ½ teaspoon smoked paprika

  • 1 teaspoon Sichuan peppercorns, finely ground

  • 3 to 4 tablespoons Asian chili-garlic sauce

  • 3 tablespoons unseasoned rice vinegar

  • 2 teaspoons toasted sesame oil

Instructions

  1. Place the potatoes in a large micro- wave-safe bowl and add water to cover. Stir to release some of the starch, then drain in a colander. Return the potatoes to the bowl and add 1 tablespoon of oil and 1 teaspoon salt, then toss. Cover and microwave on high for 4 minutes. Stir, re-cover and microwave until a skewer inserted into the largest piece of potato meets no resistance, 3 to 4 minutes. Drain again in the colander; set aside.

  2. In a nonstick 12-inch skillet over medium, heat 2 tablespoons of the remaining oil until shimmering. Add the peanuts and cook, stirring, until beginning to brown, about 1 minute. Add the scallion whites, garlic, paprika and Sichuan pepper, then cook, stirring, until fragrant, about 30 seconds. Transfer to a small bowl and stir in the chili-garlic sauce, vinegar and sesame oil; set aside. Wipe out the skillet.

  3. In the same skillet, heat the remaining 4 tablespoons oil over medium-high until barely smoking. Add the potatoes and distribute in an even layer. Cook without stirring until golden brown on the bottoms, about 4 minutes. Stir and continue to cook, stirring occasionally, until golden brown all over, 4 to 6 minutes.

  4. Reduce to low and add the peanut mixture. Using a silicone spatula, gently incorporate the peanut mixture, scrap- ing the bottom of the pan and turning to coat the potatoes. Off heat, stir in the scallion greens, then taste and season with salt and pepper.