Step 1

Slice peeled potatoes into thin slices at 1/2-cm wide to ensure a quicker cooking process. Tip: if you have a mandolin slicer, carefully use that for a quicker preparation. Soak potato slices in cold water for a couple of minutes and strain the excess starch. Shake out as much excess water as possible and dry the potatoes with a clean paper towels.

Step 2

Heat vegetable oil in a large pan on medium-high heat. Then fry garlic and red chilli. Tip: turn on the stove and avoid inhaling the red chilis as they can cause you to cough uncontrollably.

Step 3

Add shredded potatoes and toss with aromatics.

Step 4

Season with salt, regular soy sauce, sugar, and sesame oil. Mix well. Cook for 6-8 minutes until potatoes are tender to taste. Be careful not to overcook them or they will soften and loose their crispness.

Step 5

Finally add green onions and white vinegar. Toss again and serve hot to enjoy!