Golden Recipe Stir-Fried Shredded Potatoes: Super Simple Rice-Stealing Side Dish
Stir-Fried Shredded Potatoes (Golden Recipe)
Today, I’m sharing a ‘Golden Recipe’ for stir-fried shredded potatoes, featured on the popular show ‘Saengsaengjeongbotong’! It’s incredibly simple to make and uses potatoes, a favorite among all ages, making it a perfect dish for kids too. Prepare to have your dinner table graced with this addictive stir-fried potato dish that will have everyone finishing their rice in no time!
Main Ingredients- 1 large potato
- 1/5 carrot
- 1/4 onion
Seasoning & Others- 2 Tbsp grapeseed oil
- 1/2 tsp salt
- 2 Tbsp grapeseed oil
- 1/2 tsp salt
Cooking Instructions
Step 1
First, peel the potato and wash it thoroughly under running water. Then, slice the potato into thin shreds, about 0.3cm thick. Slicing them too thick will take longer to cook, and too thin might cause them to break, so aim for a consistent, moderate thickness.
Step 2
Peel the onion and slice it into shreds. Wash and peel the carrot, then slice it into shreds of similar thickness to the potatoes. If you have bell peppers, remove the seeds and shred them as well to add lovely color and a crisp texture. (Skipped in today’s recipe.)
Step 3
Bring 3 cups of water to a rolling boil in a pot. Once boiling, add 1/2 Tbsp of grapeseed oil and the shredded potatoes. Blanch them for about 2 minutes. Adding oil at this stage helps give the potatoes a glossy finish and makes them taste even better.
Step 4
Immediately drain the blanched potato shreds in a colander. Any remaining water can make the dish soggy, so you can gently press them with a paper towel to remove excess moisture.
Step 5
Now it’s time to stir-fry. Heat 1 Tbsp of grapeseed oil in a pan over medium heat. Add the shredded onion first and sauté for about 20 seconds until it becomes translucent and fragrant.
Step 6
Once the onions are lightly sautéed, add the shredded carrots and stir-fry together for another 20 seconds. Stir-frying the carrots with the onions will enhance the sweetness and flavor of the vegetables.
Step 7
Add the drained potato shreds and 1/2 tsp of salt to the pan. Drizzle the remaining 1/2 Tbsp of grapeseed oil around the edge of the pan and stir-fry for about 20 seconds, ensuring everything is evenly mixed. If you’re using bell peppers, turn off the heat at this point, add them, and stir-fry using the residual heat to keep them crisp.
Step 8
For an extra special touch and a boost of flavor, sprinkle 1 Tbsp of curry powder over the stir-fry at the end and mix well! The subtle curry aroma will elevate the potato flavor, creating a truly exceptional side dish for rice.
