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Salt & Chilli Roast Potatoes Recipe

Why not mix the best part of a roast dinner and one of the favourite dishes found on a Chinese takeaway menu? well someone did just that and its amazing. This recipe is an adaptation of a recipe we were tagged in on Instagram by @scran.kev Where they combined perfectly roasted potatoes with Chinese Takeaway salt and chilli seasoning, I'd say we've only changed about 5% of their original recipe and added how to make the salt and pepper seasoning required.





The original recipe was created for vegans in mind but we've adapted it slightly so now its no longer vegan friendly, but the vegan version from @scran.kev is till available to view on their Instagram page, so head over there, even as a meat eater a lot of their dishes look amazing and well worth the trip over.


First off, you will have to mix up a batch of salt and pepper seasoning, this you can make in a large batch and as long as it's kept in an air tight container it will last. This isn't the same recipe as in our cookbook, we wanted to show another variation of the mix and there are 100s across the UK. I've hyper linked the ingredients directly if we sell them on our online webstore, all you have to do is click on them.


Ingredients for salt and pepper seasoning:

- 2 dsp ground white pepper

- 4 dsp ground black pepper

- 1 dsp Chinese 5 spice

- 2 dsp sand ginger

- 2 dsp salt

*dsp = dessert spoon


Ingredients for 4 portions:

- 2kg of potatoes (Maris pipers are preferred but any will do)

- 2 chopped onions

- 1 chopped green pepper

- 1 chopped red pepper

- 6 chopped spring onions

- 1 thinly sliced carrot

- 2 tsp garlic puree (click here for how to make video)

- 1 tablespoon chilli flakes

- Fresh Chilli's to extra kick (optional)

- tsp baking powder

- 1 1/2 tsp MSG (optional)

- 1/2 tsp salt

- 2 tsp salt and pepper seasoning

- 240g goose fat or duck fat or lard, all will work all with different undertones.

- 1 tbsp veg oil

- Pan full of water


Method:

  1. For the salt and pepper seasoning, mix together the dry ingredients well.

  2. Peel and cut the potatoes into good size chucks 7cm by 6cm is a rough guide, they don't need to be spot on, some will be much bigger and others a lot smaller.

  3. Place the prepped potatoes on to boil, then add the baking powder, this helps them to crisp on the outside and become fluffy in the middle, using Maris pipers are also very good for this.

  4. Now preheat the oven, add the goose fat and half of the chilli flakes, don't add to much as to much will create a pepper spray like affect in your kitchen, a mistake you only make once, the reason for adding some of the chilli at the start is to infuse the oil with some of its heat.

  5. You then place the tray into the oven to get hot while the potatoes boil (oven pre heated to 220 Celsius).

  6. After about 10 mins, prick the potatoes with a fork, when they are done they should fall off the fork, if they crack they are over done.

  7. When cooked, drain the potatoes and fluff them up by tossing them gently in the colander before placing them into the hot oil, do not let the oil cool, the potatoes well become balls of grease instead of crispy if they go into cold oil.

  8. Leave the potatoes in the oven for 20 mins, then turn, place back in, roast for another 15 minutes then turn, then roast for a further 10 minutes.

  9. Now prep your veg, there is no set way to do this, but we'd cut them in to cubes.

  10. 5 mins before the potatoes are ready, heat up the veg oil in a large pan.

  11. Fry all the veg until they start to go brown, then your garlic, MSG and salt, stir for 20-30 second then add 1 tsp of salt and pepper seasoning and again stir for 20-30 seconds.

  12. Now add your roast potatoes and coat them in the veg and spice mix, sprinkle 1/2 tsp of salt and pepper seasoning and 1/2 of the chilli flakes over the potatoes, turn and sprinkle the last 1/2 of salt and pepper seasoning and chilli flakes, this helps fully coat them in the season.

  13. Cook for another minutes and turn every 20 seconds.

  14. As @scran.kev suggests, best served with raging hang over, but as an alternative, any sauce will work great with these beauties.


So there you have have it, a perfect East meets West dish, fusion cuisine at its finest. If you ever have your own recipes please feel free to tag and share with us, on Instagram @chinandchoo we will try and share recipes that look and sound great, this is an example.


Thank again for your time and this really is a must try for any lazy Sunday.


Happy Cooking, Happy Eating!


Chin and Choo

xxx

Credit: @scran.kev for the recipe.


Click here to buy our cookbook

(Link will take you to the webstore where you can scroll down to pick hand signed or unsigned copy)


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