Five Spice Roast Potatoes
Today, I’m excited to share a recipe for crispy and golden Five Spice Roast Potatoes. Bursting with flavor, this quick and easy recipe uses common ingredients, making it a fantastic snack with a unique twist.
INGREDIENTS
- 12 small potatoes
DIRECTIONS
Prepare all the ingredients.
Tip:
Choose smaller potatoes if possible. The ones I used are a bit large, so try to select the smallest ones available.
Peel the small potatoes.
Tip:
The skin of small potatoes is thin and can be easily scraped off with your fingernail, but it can get your nails dirty. Using the edge of a sharp spoon is a cleaner alternative.
Make sure the potato skins are thoroughly peeled, as shown in the picture.
Prepare a large bowl of water and immediately place the peeled potatoes in it to prevent oxidation and discoloration.
Continue peeling all the potatoes. This should take about 5-8 minutes.
Fill a pot with enough cold water to cover the potatoes and add a teaspoon of salt. Bring it to a boil over high heat.
Cook the potatoes until they are about 70% done; they don’t need to be fully cooked.
Tip:
Test the doneness by inserting a chopstick into the potatoes. They should be easy to pierce but not too soft.
Remove the cooked potatoes and drain them. Use a small knife to make a crosshatch pattern on both sides of each potato to help them absorb the flavors.
Tip:
Be careful not to cut yourself or mash the potatoes while making the cuts.
Prepare the seasoning sauce:
In a bowl, combine 1 tablespoon white pepper, 1 tablespoon chili flakes, 1 tablespoon five-spice powder, 1 tablespoon Orleans marinade, 1 teaspoon black pepper, 1 teaspoon sugar, 2 tablespoons oil, and chopped green onions to taste. Mix well.
Place the potatoes in a resealable plastic bag, then pour in the prepared marinade. Shake the bag until all the potatoes are evenly coated with the marinade.
Seal the bag and refrigerate for at least 30 minutes.
Preheat the oven. Line a baking sheet with aluminum foil and arrange the marinated potatoes evenly on the sheet. Sprinkle some butter pieces over the top of the potatoes.
Bake in a preheated oven at 200°C (400°F) for 20 minutes, using both top and bottom heat.
Tip:
Oven temperatures can vary, so keep an eye on the potatoes to prevent burning.
After baking, sprinkle the hot potatoes with cumin powder and toasted sesame seeds. You’ll have crispy on the outside and tender on the inside, deliciously spicy Five Spice Roast Potatoes ready to enjoy.