Mapo potato from The New York Times Cooking by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute fermented black soybeans for doubanjiang, dried red pepper flakes for dried red chiles, Yukon Gold potatoes for russet potatoes, and chile crisp for chile oil.

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