Lately I've fallen in love with new potatoes. Every week for sure I will bring a bag home to barbeque. The biggest advantage of having an oven is that you can enjoy BBQ any time, not to mention that it's cleaner and healthier than what's sold outside. Of course, some people might think making it at home lacks the "atmosphere" of barbeque on the street. But to me, a noisy and dirty dining environment is really no atmosphere at all.
While I'm crazy about potatoes, everyone else seems to be crazy about the World Cup. Though I don't have many neighbors, the few I have are too old to stay up until the early morning for football, so I haven't even been hearing any excited shouts outside. Nevertheless, I guess I should share this good beer-accompanying snack, so game watchers can satisfy their stomachs while enjoying the show.
Yields 3 to 4 servings
800g new potatoes
180g dried tofu
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
2 Tbsp olive oil or canola oil
1. Brush the potatoes with the oil (don't peel them—the skin contains a lot of nutrients). Cut to bite size.
2. Boil the potatoes for 7 to 8 mins, scooping the foam off the surface. Put on the lid, leaving a small crack to let the water out. Add tofu.
3. Drain the potatoes and add the spices and herbs one by one. Put the lid on, shaking and mixing vigorously.
4. When everything is thoroughly mixed, pour into a baking pan, turn on the broiler, and roast at 200°C for 20 mins.
Tip: If you make this for a group of people, serve it with table salt, pepper, and chili pepper. My version is a little light, so this helps to adjust for different tastes.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.