This Spicy Chinese Potatoes recipe is the perfect, easy, and delicious side dish for a Chinese dinner night!
Wait…. Chinese potatoes?
Yep, you read that right. Maybe this isn’t a new thing for you, but when I was visiting Beijing earlier this year I was really surprised by the number of potato dishes I saw in restaurants.
Potatoes are a relatively modern addition to the world of Chinese food, but a tasty one nonetheless.
Along with Spicy Sichuan Cabbage, these Chinese potatoes were part of my very first meal in China. I was blown away by how much I loved the food!
I had hardly any trouble as a vegetarian – some of the tastiest meat-free dishes I’ve ever had were served to me in “home-style” restaurants in Beijing. I particularly loved this dish of fried potatoes with garlic, scallions, and spicy peppers.
If you like potatoes and you like Chinese food, you’ll love these Chinese potatoes (<– that’s {faulty} logic for you, guys. Four years of philosophy courses are finally paying off!)
These potatoes make a wonderful side dish for any take-out style meal, but I especially love it with Spicy Sichuan Vegan Potstickers. You can also enjoy these potatoes as a main course served over rice. In case you’re a fellow rice-struggler, check out my post on how to cook perfect rice.
If you’re searching for a version made with shredded potatoes, check out this recipe for Sichuan Stir Fried Potatoes from The Woks of Life.
Stay tuned for another awesome Chinese recipe that I’ll be posting on Friday, as well as a guide on what to do with three days in Beijing (going up Sunday morning!).
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Here’s the Spicy Chinese Potatoes Recipe!
Spicy Chinese Potatoes Recipe
Ingredients
- 1 1/4 pounds yukon gold potatoes - very thinly sliced
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 3 tablespoons vegetable oil
- 4 cloves garlic - peeled and thinly sliced
- 2 scallions - sliced into 1-inch pieces
- 1 Serrano chile pepper - stemmed and sliced
Instructions
- Soak the potatoes in salted water for 5 minutes. Drain and pat dry.
- Prepare the sauce: Whisk together the soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.
- Heat the vegetable oil in a 10" cast iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until the potatoes are fork-tender (about 4 to 6 minutes).
- Add the garlic, scallions, and Serrano pepper to the pan; saute for 60 seconds until the garlic is fragrant.
- Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have soaked up the sauce.
Can these be cooked in advance and reheated?
Hi Kathleen, yes, you can make these in advance and reheat them.
Add a pinch of white pepper. Perfection!
Hi Christy,
Thanks for sharing the white pepper note, I have to try this!
– Linda
yummmm Mouthwatering!!!!Have to try this out sooon
These look delicious, can’t wait to try them!