Bon Appétea: Black Tea Bombs


This is an easy recipe for the beginner home chef looking to add something new to their cooking routine – simply soak red potatoes in brewed tea and then give them a toss with aromatic herbs and spices of your choice. In this case, we used ginger and the traditional Chinese five-spice powder for the Asian palate.


1/4 cup black tea leaves

2 pounds small red new potatoes

2 tablespoons of salt

2 tablespoons salted butter

4 slices fresh ginger

2 teaspoons Chinese five-spice powder

1 tablespoon mustard

Juice from 1 large lemon

4 spring onions, thinly sliced


Bring water to a rolling boil in a medium-size saucepan over medium-high heat. Turn off the heat and steep tea leaves for 3 minutes. Strain and return the tea water to the pan.

Prepare and skin the potatoes well under running water. Place them in the tea water with 2 tablespoons of salt and bring the tea-water back 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.

Melt butter in a separate skillet over medium heat until it fully melted, then add the ginger to stir-fry until it is light brown. Turn off the heat under the pan and add in the five-spice powder and mustard. Be careful not to burn them.

Once the potatoes are ready, drain them 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.


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