Tea-infused Potatoes

Ingredients

• 1/4 cup black tea leaves

• 2 pounds small red new potatoes

• 2 tablespoons plus 1 teaspoon coarse sea or kosher salt 

• 2 tablespoons salted butter

• 4 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first), finely chopped

• 2 teaspoons Chinese five-spice powder

• 1/2 teaspoon red cayenne pepper

• Juice from 1 large lemon

• 4 scallions (white bulbs and green tops), beards trimmed, thinly sliced

Directions

1. 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. 

2. 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. 

3. 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. 

4. 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.