I have been craving the Chili Potatoes from Lao Sze Chuan. “LSC” is a restaurant in Chicago’s Chinatown, but I don’t get down to that area very often. I’ve been impatiently awaiting their new Evanston location, which was supposed to open last month. I finally gave in and decided to figure out how to make the crunchy, sesame flavored potatoes myself (with the help of the internet). This recipe is perfect!
My tweaks: I quadrupled the potatoes because I wanted to have lots of leftovers. I doubled the vinegar/sugar/salt because I didn’t want to overwhelm the potatoes with too much vinegar. I used a combination of regular toasted sesame oil and korean sesame oil for more complexity. Instead of chilis, I added thinly sliced poblano, jalapeño and shishito peppers from my garden and put them in at the same time as the garlic so they would soften. The potatoes are supposed to be crunchy and just barely cooked. They are perfect when they start to look translucent. Serve over rice with a little tamari.