Spicy Chinese Potatoes Recipe
User Reviews
4.4
Spicy Chinese Potatoes Recipe
Description
Spicy Chinese Potatoes highlights thinly sliced Yukon gold potatoes that are soaked, dried, and then pan-fried until fork-tender with a slight crisp on the edges. Garlic, scallions, and serrano chili are added near the end to infuse aromatic heat. The soy sauce-based mixture with rice vinegar, sugar, and red pepper flakes forms a tangy and mildly spicy glaze that coats the potatoes evenly. The method of frequent turning helps the potatoes to fully absorb the sauce while maintaining their texture.
The dish pairs nicely as a side for various proteins or can be served as a flavorful snack or appetizer. Its combination of spicy, tangy, and aromatic notes makes it suitable for those who enjoy Asian-inspired flavors with a bit of kick. The balance between the tender yet slightly crispy potatoes and the lively sauce creates an appetizing contrast.
For storage, keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in an oven at 350°F to preserve crispness rather than microwaving. Avoid freezing, as it can alter the potatoes’ texture. This ensures the dish stays flavorful and maintains its appealing texture when enjoyed again.
Ingredients
- 1 1/4 pounds potato very thinly sliced, Yukon gold variety
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 3 tablespoons vegetable oil
- 4 cloves garlic peeled and thinly sliced
- 2 green onion sliced into 1-inch pieces, or scallions
- 1 serrano chile pepper stemmed and sliced
Instructions
- Soak the potatoes in salted water for 5 minutes, then drain and pat dry.
- To prepare the sauce, whisk together soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.
- Heat the vegetable oil in a 10" cast-iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until they are fork-tender about 4 to 6 minutes.
- Add the garlic, scallions, and Serrano pepper to the pan. Sauté for 60 seconds until the garlic is fragrant.
- Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have absorbed the sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes to keep potatoes crisp; avoid microwaving.
- Freezing is not recommended as it can change the texture of the potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 223kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1018mg | 42% |
| Potassium | 671mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 31mg | 34% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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