Sichuan Shredded Potatoes are a great way to eat potatoes and are ready in 15 minutes. Just don’t burn your tongue!
2 medium sized Russet Potatoes
1 t salt
1 T canola, grapeseed or peanut oil
4 T white vinegar
2 t sugar
1 t chili paste
1 t chili flakes (at your discretion)
1 t chili oil (at your discretion)
4 minced scallions
Peel potatoes and slice lengthwise into 1/8′ 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.
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