Cooking Instructions
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Step 1
Preheat oven to 390 degrees F (200 degrees C).
Step 2
Cut the
Potatoes (1.1 lb)
into 1cm cubes.
Step 3
Finely chop the
Garlic (8 cloves)
and
Red Chili Peppers (8)
. Set aside some chilies for garnish.
Step 4
Finely chop the
Scallions (1 bunch)
keeping the white and green parts separate.
Step 5
Toss the potatoes in a couple of tablespoons of
Olive Oil (as needed)
and roast for 45 minutes, checking halfway.
Step 6
In a wok or frying pan, heat the
Vegetable Oil (3/4 cup)
over medium heat. Add the chilis and garlic and infuse gently for 8-9 minutes, until fragrant.
Step 7
Add the
Panko Breadcrumbs (2 cups)
and stir so that they absorb all of the flavored oil. Add the whites of the scallion,
Chinese Five Spice Powder (1/2 tsp)
,
Granulated Sugar (2 pinches)
, and
Salt (2 pinches)
.
Step 8
Turn up the heat slightly and cook for another 3-5 minutes until the breadcrumbs are toasted, watching the temperature so they don’t burn.
Step 9
Take the potatoes out of the oven and mix them into the chili breadcrumb mix.
Step 10
Garnish with the green part of the Scallion,
Fresh Cilantro (to taste)
, and fresh chilis. Serve hot!
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