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Roasted Potatoes Recipe

Chinese Crispy Roast Potatoes in a Master Stock

Don't eat boring old potatoes, try these Chinese Crispy Roast Potatoes parboiled in a Master Stock before roasting, the perfect side dish. Flavoured right through in every bite. Not your ordinary potato recipe!
Course Dinner, Side Dish, Sides
Cuisine Chinese
Keyword chinese potatoes, crispy roast potatoes, parboiled potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Author Peter's Food Adventures


  • 8-10 cups water
  • 2 star anise
  • ½ cup kicap manis - thick sweet soy plus a bit extra
  • ½ cup shaoxing wine
  • ½ cup char sui sauce if no char sui, then use ¼ cup hoisin instead
  • 3 ginger slices optional
  • 1 cinnamon stick
  • 4 cardamom pods crushed
  • 2 garlic cloves
  • 3 lbs /1 ½ kg potatoes peeled and cut in quarters
  • oil


  • 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 15-20 minutes, until you can easily pierce the potatoes (without them falling apart).
  • Preheat oven to 180°C/160°C. Using a wire scoop, remove the potatoes from the Master stock and allow to cool. Reserve the stock for uses.
  • 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.