Crispy Sautéed Potato Strips Salad
【Absolutely Fail-Proof】 Sautéed Potato Strips Salad: A Crispy Texture and New Flavor, Completely Different from Stir-Fried!
Introducing a special potato strip salad recipe, made fresh by seasoning instead of frying in oil. It boasts a wonderfully crisp texture and a clean, distinct flavor, offering a charm completely different from regular stir-fried potato strips. Try a new potato dish today! ★★ Cooking Tips Video ★★ ☞☞☞ https://youtu.be/H9cSvFnF8H0 ☜☜☜
Main Ingredients- 2 Potatoes
- 1 Green Chili Pepper
- 1 Red Chili Pepper
- 5 Scallions (Green Onions)
Seasoning Ingredients- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Cooking Oil
- 1.5 Tbsp Soy Sauce (1 Tbsp + 0.5 Tbsp)
- 1 Tsp Salt
- 1 Tsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Cooking Oil
- 1.5 Tbsp Soy Sauce (1 Tbsp + 0.5 Tbsp)
- 1 Tsp Salt
- 1 Tsp Sugar
Cooking Instructions
Step 1
First, peel and thoroughly wash the potatoes. Then, julienne them into thin, long strips. Soak the julienned potatoes in cold water to remove excess starch. This step is crucial to prevent them from sticking together and to maintain their crispness when cooked.
Step 2
Meanwhile, wash the scallions (green onions) and prepare them. The white parts of the scallions are important for adding aroma and flavor, so finely chop them into about 0.5cm pieces and set aside.
Step 3
The green leafy parts of the scallions will be mixed with the potato strips, so cut them into approximately 3cm lengths for a visually appealing salad.
Step 4
Cut the red and green chili peppers in half, remove the seeds cleanly, and then julienne them to a similar thickness as the potato strips. These will add color and make the dish more appetizing.
Step 5
Rinse the potato strips, which have been soaking in water, two to three more times until the water runs clear. This process removes stickiness from the potatoes, ensuring a clean taste.
Step 6
In a pot of generously boiling water (about 700ml-1000ml), add 1 tablespoon of salt. Once the water comes to a rolling boil, add the prepared potato strips. It’s most important to cook the potatoes only about 90% done! Boiling them for about 2 minutes will preserve their crispness while making them tender. ★★ Key Tip: Be careful not to overcook, as the potatoes can become mushy and fall apart! ★★
Step 7
Immediately drain the boiled potato strips and rinse them under cold water 2-3 times to cool them down. Then, squeeze them firmly by hand to remove as much moisture as possible. This ensures the dressing adheres well and prevents the colors from becoming dull. ★★ Key Tip: Thoroughly removing the water is essential for the dressing to absorb properly and for maintaining a vibrant color! ★★
Step 8
Now, let’s make the chili oil. Heat 2 tablespoons of cooking oil in a pan over low heat. Add the chopped white parts of the scallions, 1 tablespoon of gochugaru (Korean chili flakes), and 1 tablespoon of minced garlic. Stir gently to infuse the oil with flavor. Be careful not to burn the gochugaru; it’s best to add the oil in 2-3 batches while stirring to prevent burning. ★★ Key Tip: If you cook over high heat when making chili oil, the gochugaru can burn and taste bitter. Always use low heat and cook slowly! ★★
Step 9
To the prepared chili oil, add 1.5 tablespoons of soy sauce, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix well to create a delicious seasoning. Aim for a golden ratio of sweetness, saltiness, and umami.
Step 10
In a large bowl, combine the drained potato strips, the chopped green parts of the scallions, and the julienned chili peppers. Pour the prepared seasoning over them and gently mix (like kneading dough) until everything is evenly coated. Your delicious potato strip salad is ready!
