Crispy Sichuan Spiced Potatoes

1. Prepare Potatoes

Begin by preparing the potatoes: Peel and halve them lengthwise, then slice into ½-inch-thick half-moons. Set aside.

2. Deep-Fry Potatoes

Heat 2 cups (480 mL) of vegetable oil in a wok to 340°F (170°C). Fry the potato slices in batches until golden and crisp, around 3 minutes. They should yield to a chopstick. Drain on paper towels. Reserve 1 tablespoon of the frying oil.

3. Oven-Bake Potatoes

Preheat your oven to 400°F (200°C). Arrange potato slices in a single layer on a baking sheet. Drizzle with oil, ensuring each slice is coated. Roast for 20-25 minutes, flipping once, until browned and crisp.

4. Mix Spice Coating

Mix sugar, ground Sichuan chile, and cumin in a small bowl. Set aside.

5. Stir-Fry Spices and Vegetables

Heat the reserved tablespoon of oil in the wok over low heat. Add Sichuan peppercorns and fry for 3-4 minutes until darkened. Discard the peppercorns, keeping the oil. Stir in dried chiles for about 30 seconds, until fragrant. Increase to medium-high heat and add black beans and chili paste, cooking until red oil surfaces, roughly 30 seconds. Introduce scallion whites, garlic, fresh chiles, and celery, frying until aromatic, about 30 seconds.

6. Season and Finish Potatoes

Crank the heat to high, splash in soy sauce, and quickly add the potatoes, stirring to coat. Sprinkle with the spice mixture, tossing until the potatoes are hot and evenly seasoned. Salt to taste. Finish by pouring in Shaoxing wine, stirring until the aroma lifts off. Toss in scallion greens and remove from heat.