Don't eat boring old potatoes, try these Crispy Roasted Asian Potatoes - parboiled in a Master Stock, the perfect side dish. Flavored right through every bite, including Air Fryer instructions. Not your ordinary potato recipe!
Course Dinner, Side Dish, Sides
Cuisine Asian, Chinese
Keyword Asian Potatoes, chinese potatoes, crispy roast potatoes, parboiled potatoes
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6people
Ingredients
3lbs(1½ kg) potatoespeeled and cut in quarters
oil
Master Stock
8-10cupswater
2star anise
½cupKicap Manis -thick sweet soy plus a bit extra
½cupShaoxing WineChinese Cooking Wine
½cupChar Sui Sauceif no Char Sui, then substitute with ¼ cup Hoisin
3ginger slicesoptional
1cinnamon stick
4cardamom podscrushed
2garlic cloves
Instructions
To make the Master Stock, put all the ingredients into a large pot, except the potatoes and oil, and bring to a boil.
Peel the potatoes and cut into halves or quarters, and put into the Master Stock. Cook the potatoes for about 15 minutes, until you can easily pierce the potatoes (without them falling apart).
Using a slotted spoon, remove the potatoes from the Master stock and allow to cool. Save the stock for other uses (freezes great for next time).
Traditional Oven Roasting Instructions
Preheat oven to 350°F (180°C).
Place the potatoes on a baking sheet, in a single layer. Drizzle a generous amount of oil, using your hands, mix together so the potatoes are coated in oil. (You could do this in a separate bowl, but then you have extra dishes to wash).
Roast the potatoes for 30 minutes, or until they are golden and crispy. Serve with roast chicken or roast duck. Garnish with thinly sliced green onions.
Air Fryer Instructions
Preheat Air Fryer to 400°F (200°C).
Place the potatoes, one or two layers deep maximum in the air fryer.
Air Fry for about 10 minutes. At around 6 minutes of cooking, toss the potatoes so they turn over to ensure they are crispy all over. Cook until they are crispy. Garnish with thinly sliced green onions.