Roasted Potatoes in Chinese Black Bean Sauce


Jump to Recipe – proceed at owN risk
roasted potatoes under black bean sauce

Food52 Chili Oil

I promise this is my last post about chili oil for the foreseeable future, but I had to share this one because I’m so happy that it’s on Food52, the absolute best food site/blog/community for recipes. My Chili Oil #3 features preserved black beans and crispy shallots. The preserved black soybeans (douchi) make it particularly rich and intense. They make a statement. But even so, this oil has multiple uses—as a stir-fry sauce for clams (or chicken) with black beans; mixed with soy sauce as a noodle sauce; as the red oil in Sichuan cold dishes.

An unexpectedly great use for the black bean sauce is on roasted potatoes or cauliflower. While the method is not Sichuanese—Chinese don’t roast vegetables because most of them don’t have ovens—the taste is pure Sichuan.

black bean sauce roasted potatoes on sheet pan
Slather the black bean chili oil on before roasting and again after they’re done

I hope you’ll check out the recipe for black bean chili oil at Food52. While you’re there, I bet you’ll find any number of other scrumptious things to cook, as I always do. Then come back here to make these umami-packed black-bean potatoes.

black bean sauce in jar
Black Bean and Crispy Shallot Chili Oil

Previously: recipes for my original Hongyou Red-Oil Chili Oil and Crispy Shallot Chili Oil.

Roasted Potatoes in Chinese Black Bean Sauce

By: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking



  • Preheat oven to 400°F (200°C).
  • Cut potatoes into large bite-size pieces. Mix generously with black bean chili oil and salt and spread out evenly on a baking sheet.
  • Back at 400°F for 15 minutes, then stir to make sure potatoes aren’t sticking to pan. Lower oven temperature to 375°F (190°C) and bake for another 25 to 30 minutes, stirring once, until lightly browned and crispy.
  • Remove to a bowl and stir in more black bean chili oil to taste before serving.


Substitute cauliflower for an equally delicious dish using the exact same procedure.

Tried this recipe?

About Taylor Holliday

The Mala Market all began when Taylor, a former journalist, created this blog as a place to document her adventures learning to cook Sichuan food for Fongchong, her recently adopted 11-year-old daughter. They discovered through the years that the secret to making food that tastes like it would in China is using the same ingredients that are used in China. The mother-daughter team eventually began visiting Sichuan’s factories and farms together and, in 2016, opened The Mala Market, America’s source for Sichuan heritage brands and Chinese pantry essentials.

Recipes you might like

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Wow, amazing blog project! I’m so glad I found it. It’s comprehensive beyond my imagination. I’ll have to share with my dad. He’s an obsessive cook too! We’ll have to try out the black bean chili oil.

    1. Thanks so much, Lu! I’m thrilled that you find it comprehensive. Your blog supernummy is enticing too. I’m going to have to make that boba tea for my daughter!

  2. I tried this recipe earlier this week and it was delicious!
    I didn’t make the black bean sauce myself this time,so I used chili in oil.

    I can’t wait to try your blackbean sauce recipe 🙂

    Thank you so much!

    1. Thank YOU so much for letting me know. I too have made it with other chili oils besides black bean and it’s good either way. I appreciate your writing!

  3. I am loving your blog! the only problem is that my spouse can not handle hot spice foods, so I go crazy reading about them! When she is out of town I do go nuts, though!

    1. Not all Sichuan food is spicy! 🙂 And many of these dishes can be made with less chili pepper and Sichuan pepper. I hope you’ll win her over. Thanks for writing!

  4. I’m trying these tonight! Just got back from a week in Chengdu and still haven’t had enough. I want to modify some meaty recipes using mock meats. So many people ask if I ate dog while I was there (people who don’t think they are being racist) I tell them no but I did break down and eat some pork and since pigs are about as intelligent as dogs. I find it no more acceptable. Well . . . I have never eaten dog, but I imagine pigs are much more delicious. Still , from gout to heart disease to factory farming there are plenty of reasons to explore alternatives more often than not. To the pigs I have eaten and will eat – I appreciate your sacrifice, you ARE delicious!

    1. Ha! Fortunately, Sichuan food has so much flavor that you can often leave out the meat. In fact it’s oftentimes more like a garnish to a dish anyway. Good luck with your experiments at capturing Chengdu at home!

  5. I just got a jar of guizhou black bean chilli sauce , is this basically the same thing? I plan on using it on roasted potatoes and shallots tonight.

    1. Hi Karen, thanks for reading. I have not used the LKK black bean chili sauce but it looks like more of a sauce condiment, whereas the black bean sauce in this recipe is just the black soybeans (douchi) in a chili oil base. I think it’s great that you were inspired to try something similar with what you already have at home!