Spicy Black Bean Twice Cooked Potatoes

We bought a bag of very cheap white potatoes from a grocery store along Fraser St, something like $1.49 for a bag. It was on sale because some of the bags were wet. I found one bag that was not wet and I made sure I pad dry the potatoes with paper towel when I got home.


  • 4 to 5 medium yellow or white potaotoes, scrubbed and cut into bite-sized chunks
  • salt to taste
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon five-spice powder
  • canola oil
  • 4 cloves garlic, smashed and coarsely chopped
  • 1 teaspoon chili flakes (depending on your tolerance for heat)
  • 2 tablespoons black beans
  • 1 tablespoon shaoxing wine or rice wine
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sesame oil
  • 2 tablespoons water
  • 1 bunch of green onions, sliced diagonally

Source: this recipe is adapted from The Woks of Life


Preheat the oven to 375F.

In a large bowl, toss the potatoes with salt to taste, white pepper, five-spice powder and drizzle with olive oil.

Spread the potatoes on parchment lined baking sheet.

Bake for 30 minutes in the preheated oven, or until fork tender.

Once the potatoes are done, heat two tablespoons of oil in a wok over medium low heat. Add the garlic, chili flakes, …
… and black beans. Cook for two minutes, be careful not to burn the ingredients.
Add the shaoxing wine, light and dark soy sauces, sesame oil and water. Stir to mix together.
Add the roasted potatoes. Turn up the heat to medium-high and stir-fry for another 2 minutes.
Lastly, add in the green onions, stir to mix and serve hot.

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