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!
Chinese Shredded Potatoes with Chili and Vinegar
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.
Mashed Potatoes with Dandelion Greens and Gravy
This recipe for Mashed Potatoes with Dandelion Greens is from Mark Bittman’s column a few years ago. I still miss The Minimalist! I have started pairing it with a delicious chickpea gravy from Isa’s cookbook. It is fantastic and I would put it on anything including cardboard! You HAVE to try this recipe.
Green Mashed Potatoes
Silky Chickpea Gravy from Appetite for Reduction
My tweaks: For the potatoes, I use a lot less oil and add a little plain soymilk for creaminess. This time I used arugula and spinach instead of dandelion leaves. I omit the breadcrumbs and don’t bake. No tweaks to the gravy recipe.
Serbian Potato Salad
My mom was invited to a Serbian Christmas party last week, so she asked me to look up some Serbian recipes for her. Serbian Christmas was on January 7th. One of the recipes I found was for a Serbian Potato Salad and I decided to try it. I do prefer an oil/vinegar potato salad to a mayo one, and this one seemed easy and I had almost all of the ingredients on hand. It is delicious, highly recommended!
Serbian Potato Salad
My tweaks: I used champagne vinegar instead of white vinegar and reduced the oil to a little more than 1/4 cup, but not a full 1/2 cup. I only had fresh red bell pepper, so I used that and added smoked paprika for “roasted” flavor. I used sweet onions, didn’t peel the potatoes, and I sprinkled with a little bit of kalonji (onion seeds).