Delicious Stir-Fried Shredded Potatoes: A Hit with Kids and Adults!
Easy Stir-Fried Potatoes and Carrots Recipe: Perfect Side Dish for Children
I’ve made a delightful shredded potato stir-fry, a perfect side dish for both children and adults. Known as a staple side dish in Korea, it offers a familiar and comforting taste that we all love. My child absolutely adores this dish, so I find myself making it at least once a week! Preparing a generous batch ensures a satisfying side dish ready for any meal. A key tip for making delicious and easy stir-fried potatoes is to briefly blanch them in boiling water before stir-frying. While you can stir-fry them directly, it takes a considerable amount of time for the potatoes to cook through, which can be quite arduous in hot weather. Lightly blanching them in water makes the process much simpler and faster. For seasoning, using sea salt (맛소금) adds an extra layer of savory flavor, enhancing the overall taste. So, let’s get started on making this irresistible shredded potato and carrot stir-fry that kids will love!
Ingredients
- 4 potatoes
- 1/2 onion
- 1/5 carrot (small size)
- 1/2 Tbsp minced garlic
- A pinch of sea salt (맛소금)
- A little cooking oil
- A dash of pepper
Cooking Instructions
Step 1
I’ve prepared the main ingredients: 4 potatoes, 1/2 onion, and about 1/5 of a small carrot.
Step 2
Peel the potatoes and slice them thinly into shreds using a knife. Slice the carrot into shreds of similar thickness to the potatoes. Thinly slice the onion as well.
Step 3
Place the shredded potatoes into a bowl of water to remove excess starch. If you have a large bowl, fill it generously with water and add the shredded potatoes immediately after slicing. This helps prevent browning and effectively removes starch.
Step 4
Drain the soaked potatoes and rinse them thoroughly under running water several times to remove all the starch. Then, blanch them in boiling water for about 1 to 2 minutes. Stir-frying raw potatoes directly can take a long time to cook through, often leading to burning or sticking. Blanching them beforehand significantly speeds up the cooking process and helps maintain their shape.
Step 5
After blanching for 1-2 minutes, immediately drain the potatoes in a colander, ensuring all excess water is removed. Excess water can cause the potatoes to clump together or splatter oil during stir-frying.
Step 6
Heat a little cooking oil in a frying pan over medium heat. Add the sliced onions and minced garlic first, and stir-fry to release their aroma.
Step 7
Sautéing the garlic and onions in oil until fragrant deepens the flavor of the dish. Cook them until the garlic is lightly golden and the onions become translucent, releasing their natural sweetness.
Step 8
Once the onions and garlic are lightly softened, add the shredded carrots and continue to stir-fry. Cook until the carrots are slightly tender.
Step 9
Now, add all the blanched and drained shredded potatoes to the pan and stir-fry everything together. Since the potatoes have already been partially cooked, they won’t need a long cooking time.
Step 10
Stir-fry the potato shreds for about 2 to 3 minutes, ensuring everything is evenly cooked. Take the thickest potato shred and taste it to check if it’s cooked through. Be careful not to overcook, as the potatoes can become mushy.
Step 11
Using sea salt (맛소금) to season the stir-fried potatoes enhances their savory flavor. Add the sea salt a little at a time, adjusting the seasoning to your preference. For a side dish to accompany rice, a slightly saltier taste is often preferred.
Step 12
Finally, turn off the heat, drizzle in a little sesame oil, and sprinkle with toasted sesame seeds to finish. The nutty aroma of sesame oil and seeds will make your shredded potato stir-fry even more delicious.
