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.
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.
- Preheat oven to 400°F (200°C).
- Cut potatoes into large bite-size pieces. Mix generously with black bean chili oil and salt and spread out evenly on a baking sheet.
- 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.
- Remove to a bowl and stir in more black bean chili oil to taste before serving.