[Originally shared April 25, 2020]
- 2-3 lbs potatoes
- 1 tbsp chili oil
- 1/4 cup oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 medium jalapeño, halved, seeded, and sliced
- 2 tsp salt
- 2 tsp cumin
- 1 tsp ground Sichuan peppercorn
- 1/2 tsp cayenne
- Salt and pepper to taste
Preheat oven to 450*. Cut potatoes into cubes. Place in a pot with cold water over medium heat and cook until fork tender. Drain and toss in strainer to rough up the edges a lil. Add oil to a sheet pan, then add potatoes and toss to coat, leaving in a single layer on the pan. Place the sheet in the oven and cook until potatoes are crisp enough to release easily from the pan. While potatoes crisp up, mix salt, cumin, Sichuan peppercorn, and cayenne, set aside. Add ginger, garlic, jalapeño, and spice mix to potatoes. Toss to combine and return to the oven until crispy all over. Can be cooked stovetop in a cast iron skillet, but I don’t think it gets quite as crispy since it’s hard to limit to a single layer.