Sour and Spicy Shredded Potatoes
Crisp potato strips tossed in a bright, tangy sauce with a hint of heat. This classic Chinese dish comes together quickly and makes a refreshing side or appetizer.
Story
A beloved dish in Chinese home cooking, these shredded potatoes are blanched until just tender, then quickly dressed in a zesty vinegar sauce. The key is to rinse off the starch for maximum crispness and to not overcook the potatoes during blanching.
Ingredients
medium potatoes
2
rice vinegar
3 tablespoons
dried chili flakes
1 teaspoon
garlic cloves, minced
2
sugar
1 teaspoon
salt
½ teaspoon
vegetable oil
2 tablespoons
scallions, sliced
2
sesame oil
optional, to finish
Instructions
1
Prepare the potatoes
Peel the potatoes and slice them very thin, then cut into fine matchstick-sized strips. Place in a colander and rinse thoroughly under cold running water to wash away excess starch. Drain well and pat dry with a clean kitchen towel.
2
Blanch the strips
Bring a medium pot of water to a rolling boil. Add the potato strips and cook for about 30-40 seconds—they should be just tender but still have a nice crunch. Quickly drain and transfer to a bowl of ice water to stop the cooking process. Once cool, drain again and set aside.
3
Make the sauce
In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves.
4
Finish the dish
Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add the minced garlic and chili flakes, stir-frying for about 15 seconds until fragrant. Add the drained potato strips and toss quickly for 1 minute. Pour in the vinegar mixture and continue tossing until everything is evenly coated and heated through. Remove from heat, garnish with scallions, and drizzle with sesame oil if desired. Serve immediately.
