Hot and Numbing New Potatoes

Adapted from NY Times Recipe

(for 1 lb of potatoes, which is easily eaten by two people)

Preheat oven to 375

Boil

1 lb bite-size potatoes

in heavily-salted water until they have softened, about 8-10 min. ("Heavily salted" meaning more than an ounce of salt!)

While they're boiling, assemble in a large bowl

1t sichuan peppercorns

1t fennel seeds

1/4t white peppers, or 1/2t white peppercorns

1/2t cumin seeds

and toast in a hot wok (or small cast-iron pan) until very aromatic  -- maybe 1 min -- return to bowl to cool 

Then heat

1/2t red pepper flakes (or a little less)

about 15-30 sec, and add to the large bowl.

Heat 

1/2t cumin seeds

in the wok and transfer to a small bowl.

Grind the contents of the large bowl in a spice grinder, along with 

1/2t kosher salt

1/2 packet chicken-ramen powder (or 1/2t chicken bouillon powder) [see Note below in simplified version]

1/2t granulated sugar

until it's a fairly fine powder, and return to bowl. Add

about 2T oil

1T toasted sesame seeds

Grind the cumin from the small bowl until coarsely ground, with distinct pieces remaining. Set aside. 

When potatoes are done, drain them and let them dry; then (on a cookie sheet) squash them slightly until they burst open. Then dump them in the large bowl and stir around to coat with the spice mix, and put them in the oven for about 10 min. 

While they're in the oven, heat a wok or small cast-iron pan over high heat and cook

1-2t  chopped garlic

1 scallion, chopped diagonally into 1/2-inch pieces

1T oil

until aromatic, about 15-30 sec. Pour this, and the small bowl of lightly-ground cumin, over the potatoes when they come out of the oven, and serve. 

Shorter version, with vegetarian option: 

Preheat oven to 375. Boil 

1 lb bite-size potatoes

about 8-10 min, in heavily salted (at least an ounce!) water until done. 

Mix

1t sichuan peppercorns (if quite fresh; more if they're a bit old)

1t fennel seeds

1/4t white pepper, or 1/2t white peppercorns

1t cumin seeds

1/2t red pepper flakes (or a little less)

and cook in a dry wok until aromatic. Let cool. 

Add

1/2t kosher salt

1/2 packet chicken-ramen powder (or 1/2t chicken bouillon powder) [or omit -- see Note below]

1/2t granulated sugar

and also perhaps

1T sesame seeds (toasted, if you like)

and grind in a spice grinder, until they have a sand-like texture, but not powdery.  (You can also add the sesame seeds after grinding, if you like the look of them being intact.) Place the resulting mix in a large bowl and add

1-2 T oil

and mix well. 

Note: If you omitted the ramen-mix powder, add

1 to 1.5t Better-Than-Bouillion brand "No chicken base"

to the spice/oil mix and combine well. 

(optional; omit when taking them to a sacred-harp singing, for instance)

When potatoes are done, drain them and let them dry; then (on a cookie sheet) squash them slightly until they burst open. Cut larger ones in halves or quarters. Then dump them in the large bowl and stir around to coat with the spice mix, and put them in the oven on the cookie sheet for about 10 min. 

While they're in the oven, heat wok or small cast-iron pan over high heat and cook

1-2t  chopped garlic

1-2 scallions, chopped diagonally into 1/2-inch pieces

1T oil

until aromatic, about 15-30 sec. Pour these over the potatoes when they come out of the oven, and serve.