Tea-Infused Potatoes

2020-04-15 11:31:19 - Cooking with Tea

Tea-Infused Potatoes

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 in this way are delicious, with an unexpected smoky note, a subtle balance of pungent ginger and sour 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 finely chopped fresh ginger
  • 2 teaspoons Chinese powder 5 spices
  • 1/2 teaspoon of pepper
  • Juice of 1 large lemon

The powder 5 Chinese spices

Five spices: star anise, pepper, fennel seeds, cloves and cinnamon. The 5 spices can be used with fatty meats such as pork, duck and goose. They are also used as dry marinated, in stews or added to breadcrumbs for foods that must then be fried.

This mix of spices has spread, along with the movements of the Chinese population, throughout Asia.

How to prepare potatoes for tea

Bring 4 cups of boiling water in a medium-sized saucepan. Put out the fire and proceed with the infusion of tea leaves.

Wash the potatoes and add them to the water with the tea. Add salt and gently boil the potatoes until they are just tender. While the potatoes are cooking, melt the butter in a small pan over medium heat. When it has melted, add the ginger and fry until light brown, 1 to 2 minutes. Turn off the heat and sprinkle with the powder of five spices and pepper.

Once the potatoes are ready, drain them. Sprinkle them with the tasty roasted butter. To taste, adjust with lemon juice.

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