Roasted Potatoes in Black Bean Sauce



I promise this is my last post about chili oil for the foreseeable future, but I had to share this one because I’m so happy that it’s on Food52, the absolute best food site/blog/community for recipes. My Chili Oil #3 features black beans and crispy shallots. The preserved black soybeans (douchi) make it particularly rich and intense. They make a statement. But even so, this oil has multiple uses—as a stir-fry sauce for clams (or chicken) with black beans; mixed with soy sauce as a noodle sauce; as the red oil in Sichuan cold dishes.

An unexpectedly great use for the black bean sauce is on roasted potatoes or cauliflower. While the method is not Sichuanese—Chinese don’t roast vegetables because most of them don’t have ovens—the taste is pure Sichuan.

black bean sauce

Slather the black bean chili oil on before roasting and again after they’re done

I hope you’ll check out the recipe for black bean chili oil at Food52. (The only note I would add is that the best brand of douchi I’ve found in the U.S. is Pearl River Bridge, which is less smokey than the brand pictured in the recipe.) While you’re there, I bet you’ll find any number of other scrumptious things to cook, as I always do. Then come back here to make these umami-packed black-bean potatoes.

black bean sauce

Black Bean and Crispy Shallot Chili Oil


Roasted Potatoes in Black Bean Sauce
  1. Preheat oven to 400°F (200°C).
  2. Cut potatoes into large bite-size pieces. Mix generously with black bean chili oil and salt and spread out evenly on a baking sheet.
  3. Back at 400°F for 15 minutes, then stir to make sure potatoes aren't sticking to pan. Lower oven temperature to 375°F (190°C) and bake for another 25 to 30 minutes, stirring once, until lightly browned and crispy.
  4. Remove to a bowl and stir in more black bean chili oil to taste before serving.
Substitute cauliflower for an equally delicious dish using the exact same procedure.

You may also like...

10 Responses

  1. Wow, amazing blog project! I’m so glad I found it. It’s comprehensive beyond my imagination. I’ll have to share with my dad. He’s an obsessive cook too! We’ll have to try out the black bean chili oil.

    • Taylor Holliday says:

      Thanks so much, Lu! I’m thrilled that you find it comprehensive. Your blog supernummy is enticing too. I’m going to have to make that boba tea for my daughter!

  2. Another delightful recipe!!! I promise to stop stalking your site now..heheh!

  3. Swetha Chellappa says:

    I tried this recipe earlier this week and it was delicious!
    I didn’t make the black bean sauce myself this time,so I used chili in oil.

    I can’t wait to try your blackbean sauce recipe 🙂

    Thank you so much!

    • Taylor Holliday says:

      Thank YOU so much for letting me know. I too have made it with other chili oils besides black bean and it’s good either way. I appreciate your writing!

  4. Spike Cornelius says:

    I am loving your blog! the only problem is that my spouse can not handle hot spice foods, so I go crazy reading about them! When she is out of town I do go nuts, though!

    • Taylor Holliday says:

      Not all Sichuan food is spicy! 🙂 And many of these dishes can be made with less chili pepper and Sichuan pepper. I hope you’ll win her over. Thanks for writing!

  5. Rhys Ludlow says:

    I’m trying these tonight! Just got back from a week in Chengdu and still haven’t had enough. I want to modify some meaty recipes using mock meats. So many people ask if I ate dog while I was there (people who don’t think they are being racist) I tell them no but I did break down and eat some pork and since pigs are about as intelligent as dogs. I find it no more acceptable. Well . . . I have never eaten dog, but I imagine pigs are much more delicious. Still , from gout to heart disease to factory farming there are plenty of reasons to explore alternatives more often than not. To the pigs I have eaten and will eat – I appreciate your sacrifice, you ARE delicious!

    • Taylor Holliday says:

      Ha! Fortunately, Sichuan food has so much flavor that you can often leave out the meat. In fact it’s oftentimes more like a garnish to a dish anyway. Good luck with your experiments at capturing Chengdu at home!

Leave a Reply

Your email address will not be published. Required fields are marked *