Chinese Sauteed Potato Recipes

CHINESE POTATO STIR-FRY (酸辣土豆丝)

Steps:

• Peel the potato then cut it into julienne strips. You may use a food processor or a julienne peeler to achieve similar results (regular grater is not recommended).
• Rinse the potato strips under tap water to remove excess starch. Drain them very well.
• Heat up a wok on a high heat. Pour in the oil, then add dried chilli and Sichuan peppercorn. Leave to sizzle until fragrant (do not burn them).
• Put fresh chilli, garlic and potato strips into the wok. Stir fry constantly until the potato is cooked (should be still a bit crunchy).
• Add black rice vinegar and salt . Give everything a quick stir then dish out.
• Serve it warm with rice, along with other meat/vegetable savoury dishes.

DI SAN XIAN-CHINESE SAUTéED POTATO EGGPLANTS AND GREEN PEPPERS

Steps:

• Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.
• In a small bowl, mix all of the stir-frying sauce together.
• Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.
• Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.
• Pour extra oil out and leave around 1/2 tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.
• Serve hot with steamed rice.

SPICY CHINESE POTATOES RECIPE

Steps:

• Soak the potatoes in salted water for 5 minutes. Drain and pat dry.
• Prepare the sauce: Whisk together the soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.
• Heat the vegetable oil in a 10" cast iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until the potatoes are fork-tender (about 4 to 6 minutes).
• Add the garlic, scallions, and Serrano pepper to the pan; saute for 60 seconds until the garlic is fragrant.
• Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have soaked up the sauce.

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
• Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
• Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

SAUTEED POTATOES

Steps:

• Cut each potato into 1/8-inch-thick slices. There should be about 8 cups.
• Heat 2 tablespoons of the oil in a heavy skillet and add half the potatoes slices. Sprinkle with salt and pepper. Cook, shaking the skillet and stirring gently so that the slices cook evenly without breaking. Line a mixing bowl with a sieve. When the slices are nicely browned on both sides, after about 7 minutes, scoop them out and put them in the colander.
• Add the remaining oil to the skillet and add the remaining potato slices. Cook as before, until browned, about 7 minutes. Remove the potatoes to the colander. Pour off the oil from the skillet.
• Heat the butter in a skillet and add the potatoes. Cook, shaking the skillet and tossing or turning the potatoes gently, about 2 minutes. Sprinkle with garlic and toss and stir to distribute the garlic. Sprinkle with parsley and stir gently to blend.