Name: Salt and Pepper Parmentier Potatoes
Total time: 75 min
Yield: 6
Cuisine: Asian-Inspired
Ingredients: 1.5kg Potatoes; 2 Tbsp Plain Flour; 2 Red Peppers; 3 Small Onions; 2 Green Chillies; 4 Cloves Of Garlic; 3cm Knob of Ginger; 2 Spring Onions, To Garnish; 3 Tsp Chinese Five Spice Powder; 2 Tsp MSG; Salt; Vegetable Oil

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We have reinvented your classic takeaway salt and pepper fries. Tiny crispy nuggets of potato, loaded with onions and peppers take this to the next level.

Salt and Pepper Parmentier Potatoes

Preheat the oven to 200°C/392°F and turn on your kettle. 

Peel and chop your potatoes into small cubes. Add them to a large saucepan and cover with boiling water. Once they've come back up to the boil, cook for 5 minutes.

In a large oven tray, drizzle in a large glug of oil and pop it into the oven to heat up. 

Once the potatoes are cooked, drain the water and put them back into the saucepan. Add 2 tablespoons of flour and put a lid on the pan. Shake up the potatoes to make them fluffy – this will make them super crunchy. 

Place the potatoes into the tray and put it back into the oven and cook for 30-45 minutes, stirring regularly so they brown evenly.

Whilst your potatoes cook, chop up the onions and peppers into chunks a similar size to the potatoes. Slice the chilli and spring onions, then grate the ginger and garlic. 

When your potatoes are almost done, heat up a large wok to the highest setting. Get the wok smoking hot so you can char your veg. Drizzle in a large glug of oil and add in your onions, peppers and chilli. Cook for 5 minutes until charred and softened. Add in the garlic and ginger and cook for 2 minutes. Add in your five-spice and MSG.

Throw in all your crispy potatoes and toss to generously coat them in your seasoned veg. Season with salt, sprinkle with your spring onions and enjoy immediately. 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6232602668001

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Seeeema

Seema Pankhania (aka @seemagetsbaked) is a superstar food creator, with over 1.2M followers and 21.8M Likes on TikTok. After training at Gordon Ramsay's Lucky Cat restaurant, Seema embarked on a presenting career at Mob, where she was responsible for many of their most popular recipes.

Seema Pankhania

£5-£8

Asian-Inspired

Vegan

Veggie

Pescatarian

Salt &amp; Pepper
Parmentier
Potatoes

Image from i OS 1

Preheat the oven to 200°C/392°F and turn on your kettle.

Peel and chop your potatoes into small cubes. Add them to a large saucepan and cover with boiling water. Once they've come back up to the boil, cook for 5 minutes.

In a large oven tray, drizzle in a large glug of oil and pop it into the oven to heat up.

Once the potatoes are cooked, drain the water and put them back into the saucepan. Add 2 tablespoons of flour and put a lid on the pan. Shake up the potatoes to make them fluffy – this will make them super crunchy.

Place the potatoes into the tray and put it back into the oven and cook for 30-45 minutes, stirring regularly so they brown evenly.

Whilst your potatoes cook, chop up the onions and peppers into chunks a similar size to the potatoes. Slice the chilli and spring onions, then grate the ginger and garlic.

When your potatoes are almost done, heat up a large wok to the highest setting. Get the wok smoking hot so you can char your veg. Drizzle in a large glug of oil and add in your onions, peppers and chilli. Cook for 5 minutes until charred and softened. Add in the garlic and ginger and cook for 2 minutes. Add in your five-spice and MSG.

Throw in all your crispy potatoes and toss to generously coat them in your seasoned veg. Season with salt, sprinkle with your spring onions and enjoy immediately.

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Munchies

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Potato

Gram

Plain Flour

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Bell Pepper

Onion

Green Chilli 

Garlic

Clove

Ginger

Centimetre

Spring Onion

Chinese 5 Spice

Teaspoon

Salt

Vegetable Oil

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salt and pepper chips, fakeaway, salt and pepper, chinese takeaway chips, chinese chips, salt and pepper, msg, five spice, potato, onions, chilli, garlic, asian inspired chips, roast potatoes

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