Tibetan Curried Potatoes

Heat the Sichuan peppercorns in a small, ungreased skillet over medium heat until they begin to darken and release their aroma.

Turn them into a small mortar or onto a chopping board and pulverize to a coarse powder. Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together to form a paste.

Heat the clarified butter in a large skillet and blend in the paste. Cook, stirring with a spatula or wooden spoon, for a few minutes, to let the butter become fully seasoned.

Meanwhile, toss the potato cubes in the soy sauce until it has all been absorbed. Add the seasoned potatoes to the skillet and turn up the heat to medium high. Cook until the potatoes have a crunchy brown coating on the outside and a melting, soft interior. Use a spatula to turn them constantly so that they brown on all sides. This will take about 10 to 15 minutes over medium-high heat.

When the potatoes are as described, toss in the minced scallion and cilantro. Continue cooking for one more minute to allow the garnish to wilt and cling to the potatoes. Turn everything into a serving bowl. Then, as the Tibetans say, Ngotsa manang ni choe (Eat shamelessly).

cook's notes

Clarified butter (ghee) is easily made by putting the half-stick of butter in a heatproof measuring cup and setting this on the rack in a preheated warm oven.

When the butter has melted and the solids have separated out, remove the measuring cup from the oven (with a potholder, since it will be hot!) and carefully pour off the clear liquid into the skillet, letting none of the solids escape.