Quick and Easy Yunnan Potatoes

“Slightly spicy Chinese stir-fried potatoes. Adapted from Hot Sour Salty Sweet. This is a nice summer dish because it can be served at any temperature. I prefer peeled potatoes for this dish.”
READY IN:
11mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons peanut oil (or vegetable oil)
  • 5 dried Thai chiles
  • 6 cups cooked potatoes, cut in bite-sized pieces
  • 1 cup scallion, finely chopped (or a mix of scallions and chives or garlic shoots)
  • salt

Directions

  1. Heat wok or heavy skillet over high heat.
  2. Add oil and swirl to coat bottom of pan.
  3. Add chiles and cook, stirring, until they begin to puff up, about 30 seconds.
  4. Add potatoes and stir-fry for about 3 minutes, pressing them against the pan to brown them.
  5. Add scallions and salt and stir-fry another 2 minutes.
  6. I prefer to remove the chiles before serving.
  7. Serve hot, cold or at room temperature.

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