Twice-Cooked Potatoes, a dish rich in authentic Sichuan flavors, is like an exhilarating symphony playing on your taste buds. Through frying and stir-frying, the potatoes turn crispy golden, emitting a tempting aroma with a hint of steam. The charm of Twice-Cooked Potatoes lies in its delightful texture—crispy on the outside, tender on the inside. Each bite reveals a unique allure, as if a blossom unfurls in your mouth, leaving you captivated.
Ingredients for Twice-Cooked Potatoes：
| Potato | 300g |
| Green pepper | 20g |
| Red pepper | 20g |
| Garlic | 10g |
| Green onion | 10g |
| Salt | 5g |
| Cumin | 2g |
| Dark soy sauce | 2g |
| Sesame oil | 3g |
| Chili powder | 3g |
Step:
1.In the preparation process, peel the potatoes, cut them in half, and then diagonally slice them into triangular pieces. Remove the stems from the green and red bell peppers and cut them into triangular slices. This cutting technique not only adds visual appeal but also enhances the dish’s presentation. Additionally, slice the garlic cloves and the white part of the scallions. These preparations ensure that the ingredients have uniform size and shape, making them easier to cook evenly and creating a harmonious flavor.
2.Next, we will parboil the potatoes. Start by boiling an appropriate amount of water in a pot and add a pinch of salt to enhance the flavor. Once the water is boiling, add the sliced potatoes to the pot. Let the potatoes cook in the boiling water for about 1 minute. By adjusting the cooking time, you can achieve the desired doneness, ensuring that the potatoes are slightly cooked but still firm. Once the potatoes reach the desired doneness, remove them from the pot using a strainer or colander and rinse them with cold water to halt the cooking process and cool them down quickly. After this brief parboiling and cooling, the potato pieces are ready to be used in the twice-cooked potato dish. This step helps pre-cook the potatoes, making them easier to stir-fry and maintaining a crispy texture during the cooking process.
3.Now, we will proceed to fry the potatoes. Heat a sufficient amount of oil in a pan. Once the oil is hot, pour it out evenly while adding a small amount of cooled oil back into the pan. Then, add the pre-treated potato pieces to the pan. Keep shaking the pan continuously to ensure even heat distribution and uniform frying of the potatoes. Continue stir-frying the potatoes for about 2 minutes until they turn slightly golden and crispy on the surface. Be mindful of the heat to avoid overcooking the potatoes, which could make them too dry or burnt. Once the potato pieces have turned slightly golden and crispy, remove them from the pan and drain excess oil using a strainer or colander. This step creates a thin, crispy golden exterior while maintaining a soft texture inside the potatoes. These prepared potatoes are perfect for use as the main ingredient in the twice-cooked potato dish.
4.Next, leave an appropriate amount of oil in the pan and heat it until it reaches a hot oil state. Once the oil is hot, add the chopped scallions and ginger to the pan and quickly stir-fry them to release their aroma. Then, add the sliced green and red bell peppers to the pan and stir-fry them quickly to maintain their crispness. Once the bell peppers are partially cooked, pour them into the previously fried potato pieces. Now, it’s time to season. Add about 2 grams of salt, 2 grams of cumin, 3 grams of chili powder, and 2 grams of dark soy sauce (used to enhance the color of the dish). Stir-fry the ingredients gently to evenly coat the potatoes and bell peppers with the seasonings, allowing them to absorb the flavors. This step adds a rich taste of spices and seasonings to the potatoes, enhancing the flavor and texture of the dish. Be gentle when stirring to avoid damaging the shape of the potato pieces and bell peppers.
5In the final stage of cooking, slowly drizzle a small amount of sesame oil around the edges of the pan to enhance the color of the twice-cooked potatoes. The aroma of sesame oil adds a special flavor to the dish. Continue gently stirring for a few more seconds to ensure that the sesame oil is evenly incorporated into the potatoes and bell peppers, intensifying the flavors. Now, the twice-cooked potatoes are ready to be plated. You can arrange them neatly to showcase the beauty of the dish. Twice-cooked potatoes are not only visually appealing with their vibrant colors but also have a crispy texture and a rich aroma that will make your mouth water. This delicious dish can be enjoyed as a main course or a side dish.
Tips:
1.Heat a sufficient amount of oil in a frying pan. Once the oil is hot, add the potatoes and stir-fry them. It is recommended to use a moderate amount of oil to make the potatoes healthier and more delicious.
2.When stir-frying the potatoes, pay attention to the heat. Fry them until they turn slightly yellow and develop a slight crispy fragrance. Overcooking can cause the potatoes to lose their texture and chewiness.
Twice-cooked potatoes is a Sichuan dish that combines vibrant colors and rich flavors. The golden potato pieces dancing in the pan are like playing a beautiful melody. Each piece of potato is carefully cooked to achieve a crispy outer layer and a tender interior, creating a delightful texture that lingers on the palate. The distinctive Sichuan spicy flavor adds an extra touch to this dish, making it irresistible.