potatoes , skewers , cumin , Vegan
Best for: The wavy potato ribbon from the street stall.
Shaokao potato skewers are cut wavy on purpose: a thick potato slice scored and threaded so it ripples on the skewer, par-cooked so the inside is fluffy, then grilled until the ripples crisp and catch the cumin-chile dusting. They are the vegetable skewer that outsells the meat at more than one night market.
Grill: Direct medium-high heat over charcoal; 425°F. Equipment: Charcoal grill, flat metal skewers, saucepan, tongs, small brush.
Ingredients
12 minutes. Total: 27 minutes.
- 2 large russet potatoes (about 1 1/2 lb), peeled and cut into 1/4-inch slices
- 2 tablespoons neutral oil, plus more for the grate
- 1 tablespoon cumin seeds, coarsely crushed
- 2 teaspoons Chinese chile flakes (or crushed red pepper flakes)
- 1 teaspoon fine table salt
- 1/2 teaspoon ground Sichuan pepper
- 8 flat metal skewers (or bamboo skewers soaked 30 minutes)
Directions
Simmer the potato slices in salted water for 5 minutes of the prep time, until just tender at the edges but still firm in the center. Drain and pat very dry.
Stir the cumin, chile flakes, salt, and Sichuan pepper into the shaokao spice mix. Light the charcoal and heat the grill to 425°F.
Thread each potato slice onto a skewer with a gentle wave, pushing the skewer through in two or three places so the slice ripples.
Brush the skewers all over with the neutral oil and grill directly over the coals for 4–5 minutes per side, until crisp and golden at the ripples.
Brush once more with oil and dust generously with the spice mix during the last 2 minutes, turning so the spices toast onto the surfaces.
Serve hot, with extra spice mix at the table.
Grilling tip: The par-cook is the whole dish — raw potato skewers char outside and stay raw inside; fully cooked ones fall off the skewer.
