You'll love these crispy Asian Potatoes, roasted in the oven or air fryer! Flavor through every bite, with my easy master stock, the secret to this roasted potato recipe! The perfect side for your next Roast Duck dinner with Asian Snow Peas or just because you want to try a new potato side dish.
Asian Potatoes - Chinese Style
Chinese Crispy Roast Potatoes in a Master Stock are the most flavorful, crispy potatoes I've ever eaten. Have you ever heard of Chinese Roast Potatoes, and what is a Master Stock? To explain Crispy Roast Potatoes in a Master Stock, I'll start with the Master Stock.
What is Chinese Master Stock?
I think Wikipedia defines it best. A master stock (Chinese: 鹵水 or 高汤) refers to a stock which is repeatedly reused to poach or braise meats. It has its origins in Chinese cuisine and is typically used in Cantonese and Fujian cuisines. Foods poached or braised in the master stock are generally referred to as lou mei.' This stock is amazing to poach chicken, duck or even pork, before you cook it in the oven.
As the stock continues to be re-used, over and over, the stock takes a flavour and depth/complexity of it's own over time. It's said that in China, there is stock that is hundreds of years old, passed down from generation to generation. If you are going to reuse the stock after you're finished, then bring the stock to a boil to kill and germs, skim and strain, then refrigerate or freeze until next time.
The colour and flavor infused to your meats through this stock is absolutely amazing. I use this stock to make a Roasted Braised Duck, goes perfectly with this recipe. If you don't eat duck, then make these potatoes the next time you make Roast Chicken for dinner.
Chinese Roast Potatoes
Now let's talk potatoes. I love crispy roast potatoes, especially when they are done right. If you are having an Asian style meal (ie. you are using this stock to make roast duck) it doesn't seem right to eat plain roast potatoes with rosemary. Rosemary flavor profile doesn't work for Chinese foods.
I still need carbs with my Asian meats (bbq pork included), and it doesn't have to be rice. It just makes sense to par-boil the potatoes in the master stock, to infuse the rich Asian flavors in the potatoes. Served alongside sautéed vegetables like Bok Choy and your dinner is complete.
How to Make Asian Potatoes
It's so easy to make Asian Potatoes, you'll wonder why you never made it before. You don't think twice about parboiling potatoes before roasting, but why do it in plain water? It only takes 30 seconds to prepare the Master Stock, your tastebuds will thank you!
- Prepare the easy Master Stock and bring to a boil
- Boil the potatoes for about 15 minutes
- Remove potatoes and allow to cool. Drizzle in Olive Oil and roast in the oven for 30 minutes
- Garnish with sliced green onions before serving
Air Fryer Asian Potatoes
Air Fryers are so popular, and it's such a popular way to prepare crispy potatoes. Follow the same instructions by preparing the Master Stock and par-boiling the potatoes, then drizzle in Olive Oil.
- Preheat the 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.
Why Don't Chinese Eat Potatoes?
Well, that statement isn't actually true. Potatoes are native to Boliva and Peru, and have spread across the world as food staples. Introduced the China in the 1600's, it was initially a delicacy for the imperial family, before spreading to the common people.
However, Chinese cooking isn't known for it's use of the potato, although it can be found in Chinese dishes. It just never adapted the traditional Chinese cooking in the same way it did in European cooking. China is the world's largest potato producer, although much of it is exported.
Potato Side Dishes You'll Love
- Moroccan Roasted Potatoes
- Creamy Scalloped Potatoes
- Herb Roasted Potato Wedges
- Russian Pan Fried Potatoes
- French Onion Potato Bake
- Garlic Butter Potatoes
This Crispy Chinese Style, Asian Roast Potatoes recipe caters to the Western method of eating roast potatoes. The first time I made Chinese Roast Potatoes for my parents, we couldn't stop eating it. Master Stocks are essential for poaching and braising chicken, duck and pork dishes, and now you can add the humble potato to the list. Bon Appetit! Приятного аппетита!
Ingredients
- 3 lbs (1½ kg) potatoes peeled and cut in quarters
- oil
Master Stock
- 8-10 cups water
- 2 star anise
- ½ cup Kicap Manis - thick sweet soy plus a bit extra
- ½ cup Shaoxing Wine Chinese Cooking Wine
- ½ cup Char Sui Sauce if no Char Sui, then substitute with ¼ cup Hoisin
- 3 ginger slices optional
- 1 cinnamon stick
- 4 cardamom pods crushed
- 2 garlic 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.
©PetersFoodAdventures.com
