Looking for this texture: crispy outer layer yet delicate inside? There are few tips to get to that texture – Let’s make Crispy Pan-Fried Potatoes with Homemade Chinese Spice Blend!
Very aromatic and savoury dish, bursting with different flavours and texture. If you love Chinese BBQ, you will love this one as well!
Crispy Pan-Fried Potatoes is suitable for snacking, breakfast, side dish or even appetizer! The crusty texture of this pan-fried potatoes makes this so addictive and satisfying to enjoy. It gives you a crunchy bite at first, then delicate and tender (not starchy) right after.
Furthermore, I pair this with my own blend of Chinese spices. It also includes Chinese 5 spices which are very familiar for some of you (cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves).
So, we have the aromas, but what gives the dish the umami? It’s Doubanjiang! (or La Doubanjiang aka Spicy Bean Paste). It is one of the seasoning bases for many Chinese dishes, be it stir frying, soup, noodles etc. If you are a Mala or Chinese BBQ lover, you will love this as well!
- Waxy/baby potato works best here, but if you can’t find them, it is fine to use other types too.
- Baking/airfrying the potato works as well, although it won’t give you the exact same texture. Just toss them in a pan together with the herbs and spices later on.
- Making the spice blend by yourself will give you a much more aromatic and fresh mix that pre-grounded ones can’t.
- I have an electric blender, so I have to make more of the spice blend. If not, the blades won’t be able to cut through those small pieces.
- The extra spice mix also works great for grilled meat/skewers, especially lamb. When the meat is 80% cooked, brush a mix of doubanjiang + a little sugar, and sprinkle this on, and grill to perfection!
- It is important to develop a very thick & crispy crust on the potatoes before frying it with other ingredients. This gives a much better texture to this dish.
1. Preparing potatoes:
- Make a shallow cut around the belly of each potato
- Drop them into boiling water and cook for 5 mins, they don’t have to be cooked thoroughly
- Soak in cold water and peel the skins off, remove eyes if necessary
- Pat dry before panfrying
2. Preparing spice mix:
- Break spices into smaller pieces if necessary
- Toast in a small pan under medium heat, keep moving them around and remove once fragrant
- Blend into fine powder
- Add 2 tsps of onion powder, mix well and set aside.
- In a large wok/pan under medium heat, add enough oil to shallow fry the potatoes.
- Fry them for 4-5 mins, until thoroughly cooked and . Test if a toothpick can go through!
- Use a potato smasher to crack open and slightly flatten them. This allows the moisture inside the potatoes to evaporate, also to crisp up the edges = more texture.
- Keep frying to develop a very crispy outer layer.
- Remove potatoes and excess oil. Leave about 1tbs of oil in the pan.
- Add ginger, bean paste and garlic. Stir well.
- Add potatoes, toss to coat.
- Sprinkle 1 to 1.5 tsp of spice mix, chopped green onion, 1 tsp of sugar and salt to taste.
- Mix well, serve hot and garnish with more green onion and coriander. Enjoyyy!