Spicy Potatoes with Peanuts and Scallions

I live in the South and travel a lot. Food is wonderful and making food fills most days because I am diabetic and need to make my own food most of the time. I am Jewish and love Southern, Asian, Mexican, traditional Jewish and Israeli foods. I live in the south and learned to love that too. And then there all the other foods from all the other countries! After living 20 YEARS IN Germany, I LOVE German bread and still seek to find a good bread recipe, but now I must make it Keto. Talk about an impossible mission. But I keep going, trying new stuff and collecting recipes I wish I could eat, but my appetite is bigger than my tummy, so I go on collecting more and more recipes for the day I can try them all.

This dish was inspired by stir-fried potatoes from the Yunnan province in southern China. For a touch of tongue-tingling spice, we season them with Sichuan peppercorns. To grind the peppercorns, use an electric spice grinder, shaking it as needed if the blades aren't catching the bits, until the peppercorns are a powder. The recipe calls for 3 to 4 tablespoons of chili-garlic sauce, but you can use as little or as much as you like.

2½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes

7 tablespoons peanut oil, divided

Kosher salt and ground black pepper

½ cup roasted salted peanuts, roughly chopped

1 bunch scallions, white parts minced, green parts thinly sliced, reserved separately

3 medium garlic cloves, minced

½ teaspoon smoked paprika

1 teaspoon Sichuan peppercorns, finely ground

3 to 4 tablespoons Asian chili-garlic sauce

3 tablespoons unseasoned rice vinegar

2 teaspoons toasted sesame oil

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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