Tibetan Curry Potatoes
- Yukon Gold Potatoes 1½ lbs, peeled
- Sichuan Peppercorns ½ tsp
- Cumin Seeds 1 tsp
- Unsalted Butter ½ cup
- Garlic 4 cloves, minced
- Fresh Ginger minced, 1 Tbs
- Onion 1 small, chopped
- Ground Turmeric 1 tsp
- Salt ½ tsp
- Dried Red Chile 1, seeded and minced
- Light Soy Sauce 1 Tbs
- Green Onions 2, green parts only, chopped
- Place the potatoes in a large pot, cover with water, and boil for 15 minutes, or until they are fork-tender but still firm. Drain the potatoes, and when they are cool enough to handle, slice them into ¼-inch-thick circles. Set aside.
- In a small skillet over medium heat, dry-roast the Sichuan peppercorns for a few seconds, until they are fragrant, and then remove from the skillet and repeat with the cumin seeds. Be careful not to burn the spices. Combine the peppercorns and cumin seeds in a mortar and pestle or coffee grinder and grind into a coarse powder.
- In a small saucepan over low heat, bring the butter to a gentle simmer. When a layer of white foam appears on the surface of the melted butter, remove the saucepan from the heat. Strain the butter through cheesecloth or a coffee filter to remove the foamy white solids.
- Heat the clarified butter in a large skillet over medium heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the onion and sauté for 6 minutes, or until translucent. Stir in the ground spice mixture, the turmeric, salt, chile, and soy sauce and cook for 1 minute. Toss in the potatoes and stir so that they are all coated with the sauce. Cook for 8 more minutes, or until the potatoes are soft and everything gets a little brown and crunchy. Stir in the green onions and serve when they are wilted.
From Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate and Nate Tate/Andrews McMeel Publishing, LLC