Crispy and Delicious Stir-Fried Shredded Potatoes: A Golden Recipe
Our Family’s Favorite Side Dish: Super Simple Stir-Fried Shredded Potatoes
Hello everyone! Today, I’m sharing a recipe for a delicious and easy-to-make side dish that can be prepared quickly, even on busy days: ‘Stir-Fried Shredded Potatoes’. Since I injured myself using a mandoline slicer, I now prefer to carefully cut ingredients with a knife. Using two medium-sized potatoes bought affordably at the market, I made these stir-fried shredded potatoes. They are fantastic on their own, but their savory flavor and crisp texture make them an excellent accompaniment to rice. Groceries have become quite expensive lately; shopping trips that used to be fun now easily exceed $50. Nevertheless, a home-cooked meal made with care is always worth it! I shop every 2-3 days, and I can’t give up the joy of cooking delicious meals with fresh ingredients. These two potatoes, though a bit pricey, have been transformed into a flavorful stir-fried dish. Shall we make these crispy and tasty shredded potatoes together?
Main Ingredients- 2 Potatoes
- 1/2 Onion
- 1/4 Carrot
- Scallion greens and whites (appropriate amount)
Cooking Instructions
Step 1
Wash the potatoes thoroughly and peel them. Since mandoline slicers can be dangerous, I prefer to use a knife. Slice the potatoes thinly into strips about 5cm long and 0.3cm thick.
Step 2
Soak the shredded potatoes in cold water for about 10 minutes. This process removes excess starch, preventing them from clumping while cooking. It also helps maintain their bright color by preventing browning and lightly seasons the potatoes, making them less bland when cooked. Furthermore, it prevents the potato shreds from breaking apart easily, preserving their crisp texture.
Step 3
Peel and thinly slice the onion into strips about 5cm long. Similarly, thinly slice the carrot into strips. Cut the scallions into thin shreds, similar in length to the other vegetables. (If you’re adding ham, you can slice it thinly at this stage for a richer dish.)
Step 4
Drain the shredded potatoes thoroughly from the soaking water using a colander. It’s important to remove excess water to prevent splattering oil or making the vegetables soggy during cooking.
Step 5
Heat 2-3 tablespoons of cooking oil in a pan over medium heat. Add the drained shredded potatoes, sliced onion, and carrot. (If you prepared ham, add it now.)
Step 6
Gently stir-fry the ingredients using a spatula or chopsticks, allowing them to mix well and cook evenly. Maintain medium heat throughout this stage.
Step 7
Once the potatoes start to cook, add salt for seasoning. (Since they were soaked in saltwater, taste and add salt gradually.) To enhance flavor and ensure moistness, add about 1/4 cup of water (approximately 50ml).
Step 8
Cover the pan and reduce the heat to medium-low (around level 4-6 on an electric range). Let it cook for about 7 minutes. This steaming process helps the potatoes cook through gently without becoming mushy, maintaining a pleasant texture.
Step 9
After 7 minutes, lift the lid. The potatoes might still feel slightly firm (‘crunchy’). This is key to a delicious stir-fry! Now, uncover the pan and continue to cook, allowing any remaining moisture to evaporate, until the potatoes are fully tender but not overcooked.
Step 10
Taste a piece of potato. If it needs more salt, add a little more. Add the sliced scallions and stir-fry them with the potatoes. The subtle sweetness and aroma of the scallions will further enhance the flavor of the dish.
Step 11
Finally, generously sprinkle toasted sesame seeds for added nuttiness, and drizzle about two rounds of sesame oil to finish. Give it one last light toss to combine everything. Your delicious stir-fried shredded potatoes are ready!
