Sour and Spicy Shredded Potatoes is one of the most popular potato dishes in China, made in nearly every household. It’s simple, tangy, spicy, and can be enjoyed with rice or wrapped in flatbread. Give it a try!
Ingredients for Sour and Spicy Shredded Potatoes
- 310g potato
- 11g garlic
- 1 green chili pepper
- 2 small red chili peppers
- 2 tbsp oil
- 1/4 tsp salt plus an extra pinch
- 1 tsp soy sauce
- 1 tsp vinegar
- 1/8 tsp chicken bouillon powder
White potatoes are ideal for this dish as they are less starchy and crispier, but yellow potatoes also work well and taste good.
Prepare the Potatoes: Peel and shred the potatoes. I usually use a grater, which gives a consistent thickness.
After shredding, soak the potatoes in water to prevent discoloration and to remove some starch, which gives a crispier texture.
Prepare the Chilies and Garlic: Slice the green chili (I used long, spiral chili) and mince the small red chilies and garlic.
How to Cook Sour and Spicy Shredded Potatoes
Step 1. Drain the Potatoes: Before cooking, drain the shredded potatoes thoroughly.
Step 2. Heat the Oil: Use a non-stick pan and heat it until hot, then add 2 tbsp of oil.
Step 3. Stir-fry the Garlic: Add the minced garlic to the hot oil and stir-fry until fragrant.
Step 4. Add Potatoes and Chilies: Add the shredded potatoes, green chili, and red chilies, and stir-fry for 1-2 minutes. For a crunchy texture, avoid overcooking.
Step 5. Season the Dish: Add soy sauce, vinegar, chicken bouillon, and salt. Stir-fry until evenly mixed, tasting to ensure the potatoes are done to your liking.
And that’s it! Your tangy, spicy shredded potatoes are ready to serve. It’s that simple—give it a go and enjoy!
