Spicy Vinegar Shredded Potatoes
A quick and flavorful Chinese classic featuring crisp potato strips tossed in a tangy, spicy sauce. This home-style dish comes together in minutes and delivers that perfect balance of sour, spicy, and savory flavors.
Story
These crispy, tangy potatoes are a beloved staple in Chinese home cooking. The key is rinsing the shredded potatoes to remove excess starch—this ensures they stay pleasantly crisp rather than gummy. A splash of vinegar along the edge of the hot wok creates that signature sour aroma that makes this dish so irresistible.
Ingredients
potatoes
2 medium (about 300g)
vegetable oil
3 tablespoons
dried red chilies
3-4 pieces, broken into bits
light soy sauce
1 tablespoon
white vinegar
2-3 tablespoons
salt
1/2 teaspoon
green onions (optional)
for garnish
Instructions
1
Prep the potatoes
Peel and shred the potatoes into thin strips, roughly 3mm thick. For best results, cut by hand rather than using a grater—this gives better texture control. Place shredded potatoes in a bowl of cold water, swish around, then drain. Repeat once more to remove excess starch. Drain thoroughly and pat dry with a clean towel.
2
Start stir-frying
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the dried chilies and stir-fry briefly until they turn dark red and fragrant, about 30 seconds. Be careful not to burn them.
3
Cook and season
Add the potato strips and salt. Stir-fry vigorously for 2-3 minutes until the potatoes are nearly cooked through but still have some bite. Pour in the soy sauce and continue tossing to coat evenly.
4
Add the vinegar
Remove wok from heat. Drizzle the white vinegar around the edges of the pan (this creates better flavor than pouring directly on the potatoes). Toss everything together quickly, then transfer to a serving plate immediately to preserve the crisp texture. Garnish with sliced green onions if desired.
