Surprise your family with a classic Qingdao dish not so common on this side of the world! This Szechuan potato recipe is salty, sour, nutty and just spicy enough to make your lips tingle. Ready in 20 minutes from start to finish!
Szechuan Potatoes Recipe Origins
When we think about Chinese food, the last ingredient that comes to mind is the potato.
It’s true, you don’t see potatoes being used very often in Chinese cooking but it turns out that China is the number one producer of potatoes, with over 20 percent of the global harvest!
One of their most famous potato dishes is a salad made of shredded potatoes (pronounced cu liu tu dou si in Mandarin) that are cooked with vinegar and chili.
What makes this dish stand out is the fact that the potatoes aren’t cooked until tender, but rather flash fried to retain their crunchy texture. It’s a delicious dish that’s salty, sour, spicy and nutty – unique enough to be a conversation starter at your dinner table.
Traditionally, these sour and spicy potato shreds are served cold but I think they are just as delicious right out of the pan.
How To Shred Potatoes With A Knife
Okay, so we are not exactly shredding the potatoes as you can see in the images. The dish is called “shredded potatoes” but they are actually cut julienne-style (which means into sticks). After the first time preparing this dish, you will be an expert in julienned potatoes.
Start by peeling the potatoes and then slice a small amount off on one side so it can sit flat on the cutting board. If you want perfect rectangular-shaped sticks, slice a small amount off the other side and trim the ends to create a rectangle.
Then cut 1/8-inch thick slices lengthwise so you end up with large potato chip-type pieces. Pile them up and once again cut 1/8-inch thick slices lengthwise which will look like thin French fry sticks.
The last step is to let the potato sticks soak for a few minutes before using to let out some starch.
Szechuan Potato Ingredients
- Large Yukon Gold or Russet potatoes: Who doesn’t love yukon gold potatoes? Once cooked and coated in your vinegar and chili—you’ll wonder why you hadn’t cooked your potatoes this way before! And don’t worry, will be removing extra starch!
- Garlic (minced): Garlic is one one of those fresh ingredients that you can add as little, or as much, as you want—depending on your taste. Whatever you choose, it’s sure to smell great and add that unforgettable flavor it always does! Grab those garlic cloves and get to mincin’!
- Dry chili peppers (chopped): This will add a subtle kick to the otherwise bland potato. If you like spicy food and want different results, you can always choose to be as liberal as you want with the amount you use.
- Soy Sauce: Adding soy sauce will give your dish an unforgettable umami taste—and add those chili peppers and garlic in? Chef’s kiss!
- Chinkiang Vinegar or Japanese Black Vinegar: Vinegar is an essential ingredient that will add a refreshing touch to your recipe. It’s a common staple you can keep in your kitchen and get plenty of use for it later.
- Kosher Salt: You don’t know a lot of salt to make it go a long way. Adding just a touch of salt may not even be noticeable to you or others but it will help push your dish along to where you want it to be!
- Sesame Oil: Sesame oil is another one of those kitchen staples you should keep on hand if you love cooking Asian cuisine. You may also use vegetable oil or avocado oil to your preference.
- Scallions: Green onion(s), or spring onions, are also known as scallions. They will not only add color to your dish—but also flavor. It’s a subtle and simple touch but will make your dish look like a pro!
Szechuan Potatoes with Vinegar and Chili Directions
- Gather all of your kitchen tools and ingredients.
- Peel and julienne the potatoes into 1/8-inch thick sticks.
- Fill a clean bowl with cold water and add the potatoes. Set aside for 10 minutes, drain/rinse until you see clear water, and lightly pat dry. This should help drain excess starch.
- In a large pan or large skillet, over medium high heat, add the vegetable or sesame oil, garlic, and chili peppers. Stir fry for 1 minute and add the potatoes shreds into your chili oil mix.
- Pan fry for 3 minutes and add soy sauce, Nakano Balsamic Blend Seasoned Rice Vinegar and kosher salt.
- Stir well and cook for 1 minute.
- Turn the heat off, add sesame oil, stir, and then transfer to a bowl or plate.
- Top with chopped scallions, serve, and enjoy!
What Is Szechuan?
Szechuan, also known as Sichuan cuisine, is rooted from the Sichuan Province of Southwest China. Sichuan is located between the Jinsha River and the Daba Mountains—creating an often warm, damp atmosphere. It’s been said that because of this specific climate’s nature, traditional Chinese medicine advocated for more spicy dishes such as mapo tofu, because it’s supposed to be great for the lungs and intestines which helps generate your appetite to its full potential.
The Sichuan region is the home to the popular spice, Sichuan pepper, which can be found in many Chinese dishes rooted from this area. You can even include it in this dish if you’d like. Another popular spicy fan favorite dish from this region is kung pao chicken. Do you have a favorite spicy Szechuan dish?
Other Chinese recipes you might enjoy
Did you like this Szechuan potato with vinegar and chili recipe? Are there changes you made that you would like to share?
PrintSzechuan Potato with Chili and Vinegar
This traditional Chinese dish hailing from the Qingdao province is sour, savory and unique in flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Side
- Method: Pan frying
- Cuisine: Chinese
- Diet: Vegan
Ingredients
- 2 large Yukon Gold or Russet potatoes
- 1 tablespoon vegetable oil
- 2 cloves garlic (minced)
- 3 dry chili peppers (chopped)
- 2 teaspoons soy sauce
- 1 1/2 tablespoon chinkiang vinegar or Japanese black vinegar (kurozu)
- 1/2 teaspoon kosher salt
- 1/2 teaspoons sesame oil
- 2 scallions (finely chopped)
Instructions
- Peel and julienne the potatoes into 1/8-inch thick sticks.
- Fill a bowl with cold water and add the potatoes. Set aside for 10 minutes, drain and lightly pat dry.
- In a large pan over medium high heat, add vegetable oil and add garlic and chili peppers. Stir fry for 1 minute and add the potatoes.
- Pan fry for 3 minutes and add soy sauce, vinegar and kosher salt.
- Stir well and cook for 1 minute.
- Turn the heat off, add sesame oil, stir and transfer to a bowl or plate.
- Top with chopped scallions and serve.
Notes
Store the leftovers in an airtight storage container. Refrigerate for up to 3 days.
Nutrition
- Serving Size:
- Calories: 379
- Sugar: 3.1 g
- Sodium: 475.2 mg
- Fat: 8.8 g
- Saturated Fat: 5.9 g
- Carbohydrates: 70.3 g
- Fiber: 5.7 g
- Protein: 8.9 g
- Cholesterol: 0 mg
Love the photos! I use a similar recipe as one of my go-to dishes. My husband says I love vinegar way too much.
Hello, I made this last night and it was quite good. I was surprised that 2 russet potatoes could create such a large volume of shredded potatoes.
I substituted 2 tablespoons of black vinegar for the rice vinegar and I still felt that it could use more vinegar. 🙂
Very nice recipe.
Thank you Ken! I hear you, I was also surprised to see how much food 2 potatoes could yield! 🙂
Hi Caroline, I wanna give this a go but don’t have the balsamic blend so am gonna compromise. How much balsamic vinegar would you add to regular rice vinegar?
Thanks!
Jo
Hi Joanna, you can use regular rice vinegar for this recipe, it will taste almost the same since I’m using a balsamic flavored rice vinegar for this recipe 🙂
could I use frozen hash browns? Hmmmm….
Hi Maude, I’m not sure if that would work since the hash browns may be mushy if they are not entirely cooked. Would be an interesting experiment though! 🙂