Roasted Potatoes (or Cauliflower) in Sichuan Black Bean Sauce

Potatoes (preferably small Yukon gold or red new potatoes)
Black bean chili oil (or crispy shallot chili oil)

Preheat oven to 400°F (200°C).

Cut potatoes into large bite-size pieces. Mix generously with black bean chili oil and salt and spread out evenly on a baking sheet.

Back at 400°F for 15 minutes, then stir to make sure potatoes aren’t sticking to pan. Lower oven temperature to 375°F (190°C) and bake for another 25 to 30 minutes, stirring once, until lightly browned and crispy.

Remove to a bowl and stir in more black bean chili oil to taste before serving.

Substitute cauliflower for an equally delicious dish using the exact same procedure

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