These potatoes are delicious and buttery. The pungent ginger and tart lemon juice strike an unexpected balance with the sweet smokiness from the five-spice powder and tea.
Tea Infused Skillet Potatoes
These potatoes are delicious and buttery. The pungent ginger and tart lemon juice strike an unexpected balance with the sweet smokiness from the five-spice powder.
- ¼ Cup Black Tea Leaves Assam Banaspaty or Ceylon OP
- 2 lbs Small Fingerling or New Potatoes scrubbed
- 2 T Kosher Salt
- 2 T Butter, Salted
- 1 tsp Fresh Ginger Slice
- 2 tsp Chinese 5-Spice Seasoning
- Juice from 1 large lemon
- ½ tsp Cayenne Pepper, ground
- 4 scallions thinly sliced
- Bring 4 cups water to a rolling boil in a medium-size saucepan over medium-high heat. Turn off the heat. Sprinkle in the tea leaves and allow them to steep and color the water light brown, about 3 minutes. Strain the tea leaves from the brew and return the tea water to the pan. Alternately, if you are using tea bags, drop them in the water and allow them to brew, discarding the tea bags after about 3 minutes. Scrub the potatoes well under running water. Place them in the tea water. Sprinkle in 2 tablespoons of the salt and bring it to a boil over medium-high heat. Partially cover the pan, lower the heat to medium-low, and continue to gently boil the potatoes, until they are just tender when pierced with a knife but still firm looking, 12 to 15 minutes. As the potatoes cook, melt the butter in a small skillet over medium heat. Once it melts and the foam subsides a bit, add the ginger and stir-fry until it is light brown, 1 to 2 minutes. Turn off the heat under the pan and sprinkle in the five-spice powder and cayenne. The heat in that butter is just right to cook the spices without burning them. Once the potatoes are ready, drain them in a colander and transfer them to a medium-size bowl. Scrape in the spiced butter, the remaining 1 teaspoon salt, lemon juice, and scallions. Toss the potatoes so they are all coated in the spicy butter and serve while they are still hot.