Kung Pao Potatoes
These tongue-tickling potatoes balance sweet and spicy flavours with a nutty tanginess. Pile them over hot rice for a deeply savoury meal in themselves, or serve these potatoes as a side dish to a larger Asian spread!
Ingredients
For the Potatoes
- 3-4 Potatoes (cut into cubes)
- 2-3 tbsp Oil of choice
- 1-2 tsp Salt (to taste)
For the Kung Pao Sauce
- 1/4 cup peanuts/cashews
- 1 tbsp Sesame Oil
- 3-4 Garlic Cloves (minced)
- 1 Knob of Ginger (grated)
- 2-3 tsp Sesame Seeds
- 2-3 tsp Gochugaru or Chili Flakes
- 2 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce (sub with regular soy sauce if you prefer)
- 2 tbsp Rice Vinegar
- 1-2 tbsp Hot Sauce (e.g. Sriracha or hot sauce of choice)
- 1-2 tsp Sugar
- ½ tbsp Corn Starch (mixed with 3 tbsp water)
Instructions
For the Potatoes
- Pre-heat the oven to 220°C and line a baking tray with parchment paper.
- Peel and cut 3-4 potatoes into cubes.
- Soak the cubed potatoes in water for 15-20 minutes. Drain and completely pat-dry.
- Add the potatoes to a baking tray. Drizzle liberally with olive oil and salt. Toss well to ensure that each piece of potato is evenly coated.
- Bake in the oven for 25-30 minutes until the potatoes are crisp and golden-brown. Remove the tray at the halfway mark, flipping the potatoes to ensure they roast evenly.
For The Sauce
- Roast the cashews/ peanuts in a dry pan, until lightly charred and fragrant. Set aside.
- Add some sesame oil or oil of choice to the pan and stir in the garlic, ginger, sesame seeds, chili flakes.
- Sauté for a few minutes, stirring regularly until fragrant.
- Then stir in the soy sauces, rice vinegar, hot sauce, sugar and corn flour slurry (corn flour/ corn starch whisked with the water)
- Let the sauce thicken and come to a saucy simmer. Then toss in your potatoes.
- Serve HOT garnished with scallions, sesame seeds and the toasted cashews/ peanuts and DIVE IN!
Video
Notes
- You can fry/ air-fry your potatoes instead if you prefer.