Salt and Pepper Fried Potatoes (椒盐土豆)

Instructions

1. 1Toast the salt and Sichuan peppercorns in a dry pan over low heat for 2 minutes, shaking constantly, until fragrant. Grind them together into the salt-and-pepper mix. Mix in five-spice.

   焙香研椒盐

   🔍 Look for Low heat 2 分钟 · 2 minutes

   Visual: 盐粒微微发黄；花椒颜色略深、变得酥脆Salt takes on a faint tan color; peppercorns darken a shade and turn brittle

   You know it's right when: 闻起来像香料铺——焦香、麻、冲。冒烟前离火It smells like a spice shop — nutty, numbing, sharp. Pull it off before it smokes

   Make double. It keeps for a month in a jar and improves everything fried.

2. 2Cut the potatoes into chunky wedges or irregular 2 cm cubes. Boil them in salted water for exactly 3 minutes, then drain very thoroughly.

   焯水去生

   🔍 Look for High heat 3 分钟 · 3 minutes

   Visual: 边缘刚刚转半透明；中心仍然硬实不透明Edges just go translucent; the centers are still firm and opaque

   You know it's right when: 刀尖能扎进边缘，但在中心遇到阻力A knife tip sinks into the edge but meets resistance in the middle

3. 3Spread them on a towel for 2 minutes to steam dry, then toss with cornstarch until each piece has a thin dusty coat.

   晾干粉裹衣

   🔍 Look for 晾 2 分钟 · 2 minutes air-dry

   Visual: 表面水痕消失；淀粉均匀附着，没有湿黏的斑块Surface water disappears; cornstarch clings evenly with no wet patches

   You know it's right when: 晃碗：没有黏成一团的粉块，每粒都能自由滑动Shake the bowl: no clumps of paste, each cube moves freely

4. 4Heat the oil to about 170°C (a piece of bread browns in 20 seconds). Fry the potatoes in batches for 7–8 minutes, turning occasionally, until pale gold. Remove and rest 5 minutes.

   第一遍炸定型

   🔍 Look for Medium-high 7–8 分钟 · 7–8 minutes

   Visual: 土豆周围的气泡从剧烈变稀疏；外壳转成浅金色Bubbles around the potatoes shrink from vigorous to lazy; crust goes pale gold

   You know it's right when: 敲一块发出轻微的空心声——外壳已经结成Tapping a piece gives a faint hollow sound — the crust has formed

5. 5Bring the oil up to high heat and fry the potatoes a second time for 1.5–2 minutes until deep golden and crisp. Drain on a rack.

   高温复炸

   🔍 Look for High heat 1.5–2 分钟 · 1.5–2 minutes

   Visual: 颜色从浅金转琥珀；表面呈现干爽的哑光脆感Color deepens from pale to amber; the surface looks dry and matte-crisp

   You know it's right when: 翻动时是干脆的摩擦声，而不是沉闷的软声They sound hard and scratchy when you stir them, not soft

   Never skip the rest between fries — it is what lets the crust set before it crisps.

6. 6In a clean dry wok over medium heat, stir-fry garlic and chili 20 seconds. Add the potatoes off the heat, sprinkle with 1 tsp of the pepper-salt mix and scallion, and toss 20 seconds. Serve immediately.

   拌椒盐出锅

   🔍 Look for Medium heat 20 秒 · 20 seconds

   Visual: 每块土豆上都能看到盐晶和绿色的葱花点Salt crystals and green scallion flecks are visible on every piece

   You know it's right when: 还没入口就先闻到花椒的麻香The numbing aroma of Sichuan pepper hits you before the first bite