Do I need to soak the potatoes?

I recommend it. Soaking the julienned potatoes in water helps release excess starch. That starch can result in cooked potatoes that turn out sticky and gummy.

Why did my potatoes turn grey before I cooked them?

Potatoes can turn grey or brown when the interior is exposed to air for too long. It's simple oxidation. Looks similar to what happens when sliced apples sit out a little too long. But, just like apples, this is harmless - and primarily an appearance thing. For this recipe, I try to get the julienned potatoes soaking in water as soon as I'm finished cutting them. And, after draining and drying them, I get them cooking within 5 minutes or so.

Why are my cooked potatoes mushy?

They might be overcooked. The ideal texture for this dish is potatoes that retain a pliant crunch. I only stir fry the potatoes for about 4 minutes. And since they are sliced so thinly, that's all they need. The finished dish should allow you to dig in with a fork or chopsticks and not have the potatoes falling apart.

Why add the sesame oil after the heat is off?

Toasted sesame oil has a low smoke point - and over cooking it can cause it to turn bitter fairly quickly. A great seasoning oil, but not great for cooking.

Are potatoes common in Chinese cooking? I've never seen this recipe before.

It's less common to see potatoes being used in Chinese-American recipes. In China, it's a regional thing. This recipe is very common in Southwest China.

Szechuan Potatoes with Vinegar and Chili

Name: Szechuan Potato with Chili and Vinegar
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Chinese
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 green onions, finely chopped

Description

This Szechuan potato stir fry is hot, sour, savory and so unique. It never takes me more than 20 minutes (including soaking the potatoes!) to make this authentic Chinese recipe at home.

Ingredients

Scale

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 green onions, finely chopped

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Instructions

Prepare the potatoes. Peel and julienne the potatoes into 1/8-inch thick sticks. Fill a bowl with cold water and add the julienned potatoes. Set aside and soak for 10 minutes. Drain and lightly pat dry.
Stir fry the aromatics. In a large pan over medium high heat, add vegetable oil and add garlic and chili peppers. Stir fry for 1 minute.
Add the potatoes and season. Stir fry for 3 minutes and add soy sauce, vinegar and kosher salt. Stir well and cook for 1 additional minute.
Add sesame oil, garnish and serve. Turn the heat off, add sesame oil, stir and transfer to a bowl or plate. Top with chopped scallions and serve.

Notes

Store leftovers in an airtight storage container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 379
Sugar: 3.1g
Sodium: 475mg
Fat: 8.8g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 5.7g
Protein: 8.9g
Cholesterol: 0mg