Kang potatoes(炕洋芋 or 炕土豆) are a specialty from south central China. This dish is a popular street food and may have originated from the ethnic Tujia(土家) people who often live in mountainous areas and grow potatoes.
Local potatoes are traditionally cooked on a special stove resembling a wok built into the counter. Frying in these stoves uses a method called kàng(炕) in the local dialect. Kang potatoes are one of many homestyle potato(家鄉土豆) preparations.
Potatoes are called (洋芋) in the local dialect of western Hunan. Spices for kang potatoes vary by household; cumin is used in the following recipe, but feel free try experimenting with spices like sichuan peppercorn, coriander, sesame, cinnamon, or other spices.
Recipe
Ingredients
- 20 extra small waxy potato
- 2 clove garlic, minced
- ½ tsp salt
- 1 tsp cumin seed, toasted and crushed (cumin powder)
- 2 – 4 dried red chili, toasted and crushed (chili flakes)
- 2 scallion, chopped (optional)
Directions
- boil (or steam) potato until easily pierced through, about 15 minutes
- lightly smash, just enough to split the skin
- peel (optional)
- roast (or fry) until golden, up to 30 minutes at 425°F
- toss potato, garlic, salt, cumin, chili
- garnish with scallion
- serve