stir fried potatoes

Sichuan Shredded Potatoes are a great way to eat potatoes and are ready in 15 minutes. Just don't burn your tongue!

Sichuan Shredded Potatoes

sized Russet Potatoes

t salt

T canola, grapeseed or peanut oil

T white vinegar

t sugar

t chili paste

t chili flakes (at your discretion)

t chili oil

scallions

Peel potatoes and slice lengthwise into 1/8&#8242; ovals, (approximately). Now stack the ovals and slice into thin, narrow strips. Place potatoes into a bowl and cover with water and salt for 5 minutes. Drain and pat dry on paper towels.

Heat oil in a wok or large skillet over high heat. Add potatoes and stir until potatoes are covered with oil. Put in remaining ingredients, plus 1 T water, then cook for 5 minutes, stirring continuously to prevent the potatoes from sticking to the pan and becoming overcooked. These potatoes do not get gold and crispy. Their crunchiness is derived from the potatoes not becoming too soft. Kind of like an al dente noodle.

Add most of the minced scallions and stir for a few seconds. Garnish with the rest of the scallions.

Spicy good is always up my alley :D 
The potatoes look lip smacking good!

I've never seen a Chinese potato dish before! These sound amazing!

One of our favorite dishes. As you know the boys love that tongue numbing heat so they are always on board with delicious recipes like this. Just pinned!

Korean Stir-Fried Potatoes         (Gamja Bokkeum)

Yukon Gold potatoes

carrot,

yellow onion

green onion, divided

Kosher salt,

tbsp neutral-tasting oil

tsp chicken bouillon powder (or oyster sauce, kosher salt)

Black pepper,

sesame oil

sesame seeds

Peel and julienne the potatoes. (As a little tip, cut one side of the potato first to create a flat surface. This will keep the potatoes steady and make slicing much easier.)

Cut the carrot into thin matchsticks. Slice the onion into thin strips. Thinly slice the green onion, separating the white and green parts.

Prep Ingredients

Bring a pot of water to a boil. Add a pinch of salt and the potatoes. Blanch for 2 minutes. (Blanching will help the potatoes cook evenly and prevent some parts from overcooking while others remain undercooked. But if you prefer to skip this step, soak the sliced potatoes in cold water for a few minutes instead. This will remove excess starch and keep them from sticking together during stir-frying.)

Drain the potatoes and set aside.

Blanch Potatoes

In a wok (or pan), heat the oil over medium heat. Once it gets nice and hot, add the white part of the green onion, onion, and carrot. Stir-fry for 2 minutes or until the onion begins to soften. 

Increase the heat to medium-high. Add the blanched potatoes, chicken bouillon powder, and salt and pepper to taste. Stir-fry for 2 minutes or until the potatoes are crispy but tender. Turn the heat off.

Add the toasted sesame oil, sesame seeds, and green onion. Mix well. Taste and add more salt if needed. Transfer it to a serving plate. Serve with hot rice, kimchi, and other side dishes. Enjoy!

Make Korean Stir-Fried Potatoes

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Top 2 stir fried potatoes recipes from across the web

The most viewed stir fried potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sichuan Shredded Potatoes

Korean Stir-Fried Potatoes ...

The most viewed stir fried potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine