Yunan Spicy Potato Pancakes

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Most days, after long hours of cooking and photographing food — there are few things I look forward to than potatoes with a dash of olive oil, salt and pepper. The comfort of carbs and refreshment for the over-stimulated taste buds.

This potato pancake requires a fair bit of arm work, a trusty grater, and a passion for spicy Chinese food. In this case — cuisine from the mountainous province of Yunnan. All at once, Yunnan is known for its scenic views, mountains and rivers that run throughout the province. Mushrooms, flowers, fresh river fish, rice noodles (Mi Xian) are key to Yunnan cuisine.

My memories of Yunnan cuisine consist of sensational hot pots I had in Beijing — a visual meal filled with mushrooms of every kind, carnation petals, sesame sauce, jasmine flowers marinated in vinegar and rice wine served in bamboo flasks. Then there was my auntie’s Yunnan restaurant in Taipei — I can still recall the array of fresh fish, red chilis and fungi served with every meal. In Vancouver — the closest conversations I have around Yunnan food are with my designer friend Lisa, whose family hails from the rivers and mountains of Yunnan.

These potato pancakes are an adaptation to a local snack served at street markets in Yunnan. The egg in this recipe was added by Lisa’s grandmother for nutritional purposes. The potato starch that seeps from salted potatoes acts as a natural binding agent. It’s a great side dish for dinner and something I look forward to eating for breakfast. The recipe is adapted (and tested four times) by yours truly, with Lisa suggesting to dip it in a sauce made of vinegar, soy sauce and Yunnan chilli flakes.

Lisa and a potato pancake feast

Lisa and a potato pancake feast

Potato starch separating from potato water.

Potato starch separating from potato water.

The only spicy, sweet and sour dipping sauce you need (recipe below).

The only spicy, sweet and sour dipping sauce you need. Recipe here

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Yunnan Potato Pancakes

Serves 2 (1 potato makes one pancake)
You will need a box grater or mandolin, two large mixing bowls, and a nonstick frying pan

Ingredients

  • 2 medium-large russet potatoes

  • 1 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 teaspoon soy sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon chili flakes

  • 2 eggs

  • Green onions, sliced (optional)

Instructions

1. Grate the potatoes into a large mixing bowl. Add 1 1/2 teaspoons of salt and mix thoroughly. Allow the potatoes to sit for 15 mins (or as long as 30 mins) for the water to separate out from the potatoes. Squeeze as much water as you can out of the potatoes into the bowl and transfer the potatoes to a second bowl. Leave the residue water in the original bowl.

2. Let the residue water sit until the potato starch sets in a layer at the bottom, 1-3 minutes. Discard the water on top, using hands or a spoon, and transfer the potato starch into the grated potatoes. This will help bind the pancake together.

3. Create a well in the potato mixture and crack in the eggs. Gently beat until the whites and yolk are mixed. Add the black pepper, soy sauce, and sesame oil to the egg and mix thoroughly.

4. Heat a medium frying pan until medium-high heat. Using a spatula, transfer a quarter of the potato mixture onto the frying pan and press gently to form a pancake. Turn the heat down to medium-low and fry for 4–5 minutes per side.

5. Serve straight from the pan with sweet & spicy dipping sauce. Garnish with green onions. Bon Appétit!

Cooking Tips

*Turning the heat down once potatoes are in the pan will ensure thorough cooking and a crispy outer layer without burning the pancake.



Spicy Smashed Roasted Potatoes

Every day is brunch day when you have smashed roasted potatoes. Crispy and dredged in flavour, these are the perfect size to consume in one bite. They are easy to make, excellent for entertaining, and bring delight to all potato lovers. I had these at a summer potluck and have rarely gone back to normal baked potatoes since.

I highly recommend making these with Sichuan Peppercorn Salt. Sichuan peppercorns add much flavour and a fragrance normal peppercorns do not yield. If you do not have time, normal salt and pepper will do. The trick with potatoes is to roast until they are crispy, on the edge of burning, and eat them while they are hot.

Spicy Smashed Roasted Potatoes

Spicy Smashed Roasted Potatoes

Ingredients
1 pound small potatoes 
3 cloves garlic, peeled and minced
Olive oil
Sichuan Peppercorn Salt
Chives, parsley or green onions

Instructions

Preheat your oven to 425 F. Wash potatoes and put in a large microwaveable bowl. Fill a bowl with water until potatoes are 80% submerged. Cover with saran wrap and poke a few holes in it. Microwave at 5-minute intervals or until potatoes are soft and easily pierced with a fork. Some potatoes may explode, which is to be expected. Drain potatoes and set aside.

On a large baking sheet, spread potatoes evenly and firmly press with your hands or spatula until smashed and flat. Try not to overcrowd the pan. Drizzle with olive oil, peppercorn salt. Roast for 25-30 minutes or until brown and crispy, flipping after the 15-minute mark. For extra crispiness, turn the broiler on high and cook for another 3 minutes, keeping a close eye on them so they do not burn.

Garnish with chopped herbs, sprinkle with more peppercorn salt if you wish. Serve immediately.