This recipe always blows my hair back! Szechuan shredded potatoes are salty, sour, nutty and just spicy enough to make my lips tingle. Plus they make the best side dish no matter what I’m serving for dinner. Ready in just 20 minutes from start to finish!
I love conversation starters at the dinner table. Any time I serve these Szechuan shredded potatoes at a dinner party, people have questions. Turns out when many people think about Chinese food, they conjure classics like hot and sour soup or a silky mapo tofu. But the last ingredient that jumps to mind is the humble potato. That all changes after they take their first salty, sour, spicy and nutty bite of these shredded potatoes with vinegar and chili.
What I think makes this dish stand out most is that the potatoes aren’t cooked until tender, but rather stir fried quickly on high heat to retain their crunchy texture. And I love that I can easily augment the spice level – from merely tingly, to volcanic, to numbing – with a few ingredient swaps. It’s such a striking flavor that I think of this potato stir fry literally every time I see a potato at the grocery store.
Table of Contents
Ingredients
Scroll to the bottom of this page for the full recipe steps and measurements.
- Potatoes: I prefer Yukon Gold potatoes for this recipe. They have thin skins and a mild sweetness. Russet potatoes work as well.
- Garlic: Just 2 cloves, minced. I stir fry this with a little oil for an aromatic boost.
- Dry Chili Peppers: I use pre-sliced chilis without seeds when making milder versions of this dish. And I slice-up whole dry red chilis (and include some of the seeds) when I’m craving a bit more fire.
- Soy Sauce: Soy sauce delivers great umami to this otherwise sour and spicy recipe.
- Chinkiang Vinegar or Japanese Black Vinegar: Either work – but I’m actually partial to Chinese chinkiang vinegar. It’s malty and slightly sweet. If you don’t have either in the pantry, rice vinegar would work in a pinch.
- Kosher Salt: To taste.
- Sesame Oil: I use just half a teaspoon to impart a toast-y nuttiness. Add sesame oil to the pan or wok after the heat is off.
- Green Onions: Green onions (aka: spring onions, scallions), add vibrant color and a sharp freshness.
How To Make It
- Prep the potatoes. Peel and julienne the potatoes into 1/8-inch thick sticks. Soak the julienned potatoes in cold water for 10 minutes. Drain.
- Stir fry aromatics. In a large pan over medium high heat, add oil, garlic and chili peppers. Stir fry for 1 minute.
- Add the potatoes and season. Stir fry the potatoes for 3 minutes. Add soy sauce, vinegar and salt. Cook for 1 additional minute. Turn the heat off, add sesame oil, stir.
- Garnish and serve. Transfer to a bowl. Top with chopped scallions and serve.
Expert Tip
Even though I call these shredded potatoes, they are actually cut julienne-style (which means cut into thin sticks).
To julienne the potatoes, start by peeling them. Then slice a small amount off on one side so it can sit flat on the cutting board. For 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. Pile and stack the flat slices and once again cut 1/8-inch thick slices lengthwise which will look like shoestring-thin French fry sticks.
The last step before cooking is to soak the potato sticks for a few minutes in cold water to release excess starch.
Recipe Variations
My Szechuan shredded potatoes recipe is dialed in when it comes to flavor. But there’s a lot of leeway when it comes to spice levels. Here are a couple of options to bring more heat.
- Add ginger. A teaspoon of minced or grated ginger (added to the pan with the garlic) introduces a gentle slow burn.
- Slice some fresh chili. Long, red or green cayenne peppers are used a lot in Hunan and Sichuan cuisine. I sometimes de-seed and julienne these fresh hot peppers for this recipe. Actually, I tried once with sliced Thai chilis – but I thought they overwhelmed the dish. Your mileage may vary.
- Use Sichuan peppercorns. A dusting of these ground peppercorns brings an authentic, numbing heat. But a little goes a long way. Anytime I use ground peppercorns, I add a little at a time and taste as I go.
- Make chili oil. My hot Sichuan chili oil is smoky, garlicky, salty and hot. Serve as a condiment on the side.
Storage
Store leftovers in an airtight storage container in the refrigerator for up to 3 days.
I eat leftovers cold, right out of the fridge. Add a little soy sauce and a splash of vinegar if the flavors weaken in the fridge.
What I Serve With Szechuan Shredded Potatoes
Believe it or not, the first time I tried this dish in Hong Kong, it was served as a main dish with a side of steamed Jasmine rice. But, when I’m serving a Chinese feast at my place, I usually serve these potatoes as a side dish alongside a few heavy hitters. Here are a few of my favorites:
- Cabbage Stir Fry with Shrimp and Dried Chiles
- Szechuan Chicken – 辣子鸡
- Chinese Broccoli with Garlic Sauce
- Classic Moo Goo Gai Pan
- Vegan Dan Dan Noodles
Other Chinese Recipes I Love
Frequently Asked Questions
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.
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.
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.
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.
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.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Szechuan Potato with Chili and Vinegar
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Side
- Method: Pan frying
- Cuisine: Chinese
- Diet: Vegan
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
- 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
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
Questions and Reviews
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! 🙂