Crisp five-spice potatoes
Small potatoes get two textures here: a soft middle and golden, cracked edges.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Makes
- Serves 4
Your new skill: Start with preparation, then work through one step at a time.
Small potatoes get two textures here: a soft middle and golden, cracked edges. A little five-spice powder goes a long way.
Your ingredients
Get ready: Saucepan, colander, large frying pan, spatula and a flat potato masher.
- 900 g baby potatoes
- 2 tbsp cooking oil
- ½ tbsp chilli flakes
- ¼ tsp five spice powder
- ¼ tsp salt
- 1 spring onions, finely chopped
Let’s make it
-
Parboil the potatoes
Cover the potatoes with cold water, bring to a boil and simmer until a fork enters with a little resistance. Start checking after 5 minutes; size changes the timing. Drain well.
-
Crack, do not mash
Put the oil in a large frying pan and add the potatoes. Gently press each potato with a flat masher so the skin splits while the potato stays in one piece.
-
Brown both sides
Fry over medium heat until golden underneath, then turn and brown the second side. Work in batches if the pan is crowded.
-
Season while hot
Mix the chilli, five-spice and salt, then sprinkle over the potatoes. Toss gently and finish with chopped spring onion. Those crisp edges are your reward.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
