Chili-Garlic Potatoes with Fresh Mint
Ingredients
- 1 pound of baby potatoes, washed
- 2 tbsp neutral oil
- 2 tbsp corn flour
- Salt and pepper, to taste
- 6 cloves of garlic, minced
- 3-4 Thai chilies or any variety of your choice, slit lengthwise
- 1 tbsp grated ginger
- 4 scallions, greens and whites, separated
- 1/2 cup fresh mint, finely chopped
Preparation
Boil the potatoes in a large saucepan with salted water until the potatoes are fork tender, about 12-15 minutes
Drain and then immediately transfer to a large bowl
Add 2 tbsp of corn flour, fresh black pepper and toss, making sure the potatoes are somewhat coated with the corn flour. Set the potatoes aside
In a small skillet, preferably a cast iron one, over medium high, combine 2 tbsp neutral oil, 3 Thai chilies or any variety that you like, 6 cloves of minced garlic, 1 tbsp of fresh grated ginger, 4 scallion whites and cook, stirring, until the garlic begins to turn golden-brown, about 30 seconds
Add the corn flour-coated potatoes to the skillet and stir well to combine
The potatoes are cooked through but to get a crispy exterior, cook them without moving for 3-4 minutes, until they are browned on one side, stir and then repeat for another 3-4 minutes. This takes about 7-10 minutes overall
Turn off heat, toss in the scallion greens and 1/2 cup of freshly chopped mint
Serve hot or at room temperature.
