Stir-Fried Shredded Potatoes: A Crispy & Savory Seasonal Delight
Crispy Stir-Fried Shredded Potatoes Made with Seasonal Potatoes
With potatoes in season, we’re using delicious Pyeongchang potatoes harvested from summer to fall (mid-July to early November). This recipe offers a delightful way to enjoy them, perfect as a side dish for any meal or even a light snack.
Main Ingredients
- 2 large potatoes (approx. 350g)
- 2 Tbsp cooking oil
- 1 tsp sea salt
Finishing Touches
- 1/2 Tbsp perilla oil
- Pinch of black pepper (to taste)
- Pinch of toasted sesame seeds (to taste)
- 1/2 Tbsp perilla oil
- Pinch of black pepper (to taste)
- Pinch of toasted sesame seeds (to taste)
Cooking Instructions
Step 1
Begin by peeling the potatoes thoroughly and rinsing them under cool running water.
Step 2
Next, julienne the potatoes into thin, uniform matchsticks. While precision isn’t paramount, aiming for consistent thinness will ensure even cooking.
Step 3
It’s important to cut the potatoes into evenly sized strips. This way, all the potato strands will cook at the same rate, resulting in a uniform texture.
Step 4
Soaking the julienned potatoes in cold water is a crucial step to remove excess starch. Since ‘Dubeak’ potatoes, which are high in starch, were used, soaking them for about 30 minutes helps prevent them from becoming mushy when stir-fried, yielding a cleaner texture. This step is particularly beneficial for starchy potato varieties.
Step 5
After soaking, drain the potato shreds well in a colander, ensuring excess water is removed before cooking.
Step 6
Heat a dry frying pan over medium-low heat and add the potato shreds. Stir-fry them without any oil initially to help evaporate moisture. Once some of the moisture has evaporated, add 2 tablespoons of cooking oil and continue to stir-fry. Keep the heat on low to prevent the potatoes from burning.
Step 7
As the potato shreds begin to turn translucent, add 1 teaspoon of sea salt. Continue to stir-fry for another 3 to 4 minutes, or until the potatoes reach your desired level of doneness.
Step 8
The cooking time significantly impacts the texture. Stir-frying for about 3 minutes will result in a slightly crisp texture that holds its shape. Stir-frying for around 4 minutes will yield potatoes that are softer, with some pieces potentially breaking down. Adjust the cooking time according to your preference for the perfect texture.
Step 9
Finally, drizzle in 1/2 tablespoon of perilla oil, and add a pinch of black pepper and toasted sesame seeds to your liking. Toss gently to combine. This dish, made with two potatoes, is now ready to be enjoyed!
