Fluffy Stir-Fried Shredded Potatoes
Easy and Delicious Stir-Fried Shredded Potatoes Recipe: Simple Side Dish, How to Make Perfect Potato Stir-Fry
My secret to making perfect stir-fried shredded potatoes is to blanch them briefly before stir-frying! This method ensures a wonderfully fluffy texture and brings out the best flavor. Enjoy this delightful potato stir-fry, perfect as a side dish for meals or a tasty snack for kids.
Ingredients- 3 medium potatoes
- 1/3 stalk of green onion
- 1/2 onion
- A small amount of carrot
- Cooking oil, as needed
- 1 Tbsp soy sauce
- 0.3 Tbsp salt (or a pinch)
- 0.5 Tbsp coarse salt
- Sesame seeds, for garnish
- 1 swirl of sesame oil (approx.)
- Black pepper, to taste
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Carrots are primarily for color and a touch of flavor, so a small amount is perfectly fine. Finely mince the green onion. Thinly julienne the carrot and onion. Preparing the vegetables this way ensures they cook at a similar rate to the potatoes.
Step 2
Peel the potatoes using a peeler. Then, carefully julienne the potatoes into uniform strips, about 0.3 to 0.5 cm thick. Using a mandoline slicer can help you achieve consistent thickness more quickly. Uniformity in potato thickness is key for even cooking.
Step 3
Now, we’ll blanch the potatoes. To ensure the potato shreds cook evenly and don’t stick together, use a wide pot or a deep pan. Fill the pan generously with water so the potato shreds are fully submerged. Add 0.5 Tbsp of coarse salt and bring the water to a rolling boil over high heat.
Step 4
Once the water is boiling vigorously, add all the julienned potatoes. Immediately after adding the potatoes and once the water returns to a rolling boil, cook for exactly 3 to 4 minutes. Be careful not to overcook them, as they can become mushy. Stick to the timing!
Step 5
Carefully drain the blanched potatoes using a colander and let them air dry completely. Draining them thoroughly will prevent the stir-fry from becoming watery and help maintain their fluffy texture. **Do not rinse them under cold water!**
Step 6
In a separate pan, add enough cooking oil to coat the bottom (about 3 swirls from your hand). Add the minced green onion, julienned carrot, and julienned onion. Sprinkle about two pinches of salt over the vegetables and stir-fry until they are slightly softened and fragrant. This step will release their aromatic flavors.
Step 7
When the onion starts to turn translucent, add the drained potato shreds to the pan. Now, gently toss everything together to combine the potatoes with the other ingredients, preparing for the final stir-fry.
Step 8
Add 1 Tbsp of soy sauce and 0.3 Tbsp of salt (or to your taste) to the pan. Reduce the heat to medium and stir-fry until all the ingredients are well combined. Stir gently to avoid breaking the potato shreds. Taste and adjust seasoning with more salt if needed.
Step 9
Finally, sprinkle in some freshly ground black pepper and add a swirl of sesame oil for extra flavor. Finish with a sprinkle of sesame seeds. Your delicious, fluffy stir-fried shredded potatoes are now ready! Enjoy with a hot bowl of rice.
