Savory Pan-Fried Shredded Potatoes
Home Cooking Class Style Potato Stir-Fry: Let’s Try This Method!
I finally bought potatoes! They’ve been so expensive lately, nicknamed ‘gold potatoes,’ that I couldn’t afford them. I heard new potatoes were coming out, so I checked the price and it had only dropped a little. I bought a bag for 2,500 won for five potatoes. I decided to make a side dish with them: pan-fried shredded potatoes.
Ingredients
- 2 Potatoes
- A little bit of Carrot
- A little bit of Green Onion (frozen)
- Salt to taste
- 2 Tbsp Perilla Oil
- A little bit of Cooking Oil
- Sesame Seeds
- Black Sesame Seeds
Cooking Instructions
Step 1
First, peel the potatoes thoroughly using a peeler. Be sure to remove any bruised or soft spots before proceeding. (Unfortunately, one of the potatoes I bought was not in good condition, so I ended up using only two. Oh well!)
Step 2
Use a mandoline slicer to cut the potatoes into thin, uniform shreds. This ensures even cooking and a pleasant texture. If using a knife, aim for about 0.3 cm (1/8 inch) thickness.
Step 3
Here’s a tip from the show ‘Home Cooking Class’! Blanching the potato shreds before stir-frying prevents them from breaking apart and helps them absorb seasoning better. Bring a pot of water to a rolling boil, add a pinch of salt, and carefully add the potato shreds.
Step 4
Boil the potatoes until they are about 80% cooked. Overcooking can make them mushy or gummy. Drain the potato shreds thoroughly in a colander. Draining them while they’re still hot will help prevent them from clumping together.
Step 5
Thinly slice the carrot into shreds, similar in thickness to the potatoes. Chop the green onion you’ve kept frozen. Heat a pan with cooking oil and stir-fry the carrots and green onions first to release their aroma. (I accidentally added the green onions with the carrots, but it’s better to sauté them first for flavor.)
Step 6
Add the blanched potato shreds to the pan with the sautéed carrots and onions. Continue to stir-fry, cooking the remaining 20% until the potatoes are tender. Gently break apart any clumps with your spatula as they cook. (I felt there wasn’t enough green onion, so I added a bit more.)
Step 7
Once the potatoes are almost cooked through, add 2 tablespoons of perilla oil for a nutty aroma and rich flavor. Season with salt to taste and a pinch of black pepper, if desired. Adjust the saltiness according to your preference.
Step 8
Finally, sprinkle generously with sesame seeds and black sesame seeds for an extra nutty crunch. Give it a final quick stir to combine everything. Your delicious pan-fried shredded potato side dish is ready to be served!
