szechuan 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!

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Sichuan Shredded Potatoes

Top 1 szechuan potatoes recipes from across the web

The most viewed szechuan 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

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