Crispy Potatoes with Chinese Sausage Jam

I recently traveled to San Diego to check out the Filipino food scene and I had been recommended to go to Animae by one of my chef friends. Animae is a Asian Steakhouse driven by executive chef Tara Monsod. I came there for their famous tocino pork tomahawk but I was wowed by their crispy potatoes. My recipe uses neutral cooking oil instead of A5 wagyu fat, but the result is still very delicious (and less indulgent).

For the potatoes, I used Little Potato Co. potatoes because their smaller size and naturally creamy texture make them perfect for roasting and crisping. Once smashed and fried until golden, they create the ideal base for a savory topping. The Chinese sausage jam is made with diced Chinese sausage, onions, sugar, water, and soy sauce. As it cooks down, it becomes glossy, sweet, salty, and deeply savory with just the right amount of richness.

Everything is finished with a spoonful of sour cream and chopped chives, adding a cool, fresh contrast that ties the whole dish together.

Ingredients
Fried potatoes

1 bag Little Potato Co. potatoes

neutral oil, for frying

salt, to taste

2 Chinese sausages, diced

½ onion, finely diced

1 tablespoon sugar

¼ cup water

1 tablespoon soy sauce

sour cream

chopped chives

1. Bring a pot of salted water to a boil and cook the potatoes until just fork tender, about 10–12 minutes. Drain and let them cool slightly.

2. Gently smash each potato just enough to flatten while keeping it intact. Salt to taste.

3. Heat oil in a skillet or shallow pan over medium-high heat. Fry the potatoes until both sides are deeply golden and crispy.

4. For the Chinese sausage jam, cook the diced sausage in a skillet until it begins to render. Add the onions and cook until softened. Stir in the sugar, water, and soy sauce, then simmer until thick and jam-like.

5. Top the crispy fried potatoes with the sausage jam, a spoonful of sour cream, and chopped chives.

Irresistible side dish