Using the unusual technique of smoking food with black tea leaves that the Chinese use is really intriguing in the kitchen. The resulting flavor can be very smoky and overpowering, especially with potatoes.
Potatoes prepared this way are delicious, with an unexpected smoky note, a subtle balance of pungent ginger and tart lemon juice.
- 1/4 cup of Darjeeling black tea leaves
- 500 gr of small red and purple new potatoes
- sea salt
- 2 tablespoons of salted butter
- 4 slices of fresh ginger finely chopped
- 2 teaspoons of Chinese 5 spice powder
- 1/2 teaspoon of pepper
- Juice of 1 large lemon
Chinese 5 spice powder
Five spices: star anise, pepper, fennel seed, clove and cinnamon. The 5 spices can be used with fatty meats such as pork, duck and goose. They are also used as a dry marinade, in stews or added to the breadcrumbs for foods that are to be fried later. This spice mix spread, along with the movement of the Chinese population, throughout Asia.
How to Prepare Potatoes with Tea
Bring 4 cups of water to a boil in a medium-sized saucepan. Turn off the heat and proceed to infuse the tea leaves.
Wash the potatoes and add them to the water with the tea. Add the salt and gently boil the potatoes until just tender. While the potatoes are cooking, melt the butter in a small skillet over medium heat. When melted, add the ginger and sauté until light brown, 1 to 2 minutes. Turn off the heat and sprinkle with the five-spice powder and pepper.
Once the potatoes are ready, drain them. Drizzle them with the tasty roasted butter. Adjust with lemon juice if desired.