Method
- 01
Slice your potatoes into 1/8-inch-thick coins using a mandoline or sharp knife. Soak the slices in cold water for 10 minutes to remove excess starch. Drain and pat completely dry with a paper towel — this is crucial for crispiness.
- 02
Heat your oil in a wok or large skillet to 350°F (test with a potato slice — it should sizzle immediately). Working in batches, fry your potato coins for 4–5 minutes until golden and crispy at the edges. Transfer to a paper towel-lined plate.
- 03
While the potatoes cook, toast your Sichuan peppercorns in a small dry pan over medium heat for 1 minute until fragrant. Transfer to a mortar and pestle and crush coarsely — don't grind too fine.
- 04
In the same small pan, warm 2 tablespoons of neutral oil over low heat. Add your dried chilies and cook for 2–3 minutes until fragrant. Add your minced garlic and ginger, stirring constantly for 1 minute until golden.
- 05
Remove from heat and stir in your crushed Sichuan peppercorns and sea salt. Let the chili oil cool for 2 minutes so the flavors meld.
- 06
Toss the warm potato coins with the chili oil until evenly coated. Taste and adjust salt as needed.
- 07
Transfer to a serving bowl and garnish with sliced scallions and sesame seeds if using. Serve warm or at room temperature. Best enjoyed within a few hours while the potatoes retain their crunch.
