Dry-Fried Shredded Potato is a classic Sichuan home-style dish. The potato shreds are fried first, then stir-fried until crispy and dry, coated in the aromatic heat of Sichuan peppercorns and dried chilies. It’s spicy, savory, and incredibly addictive—perfect with steamed rice.
🌴 Ingredients:
· Potatoes, 2 (medium, cut into thin shreds)
🌴 Aromatics:
· Dried red chilies, 4-5 (cut into segments)
· Sichuan peppercorns, a small pinch
· Minced garlic, 3-4 cloves
· Chopped scallion, 1 stalk
· Toasted white sesame seeds, a small pinch (for garnish)
🌴 Seasonings:
· Light soy sauce, 1 tbsp (about 10ml)
· Sugar, a pinch (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed (for frying)
🌴 Instructions:
- Slice the Potatoes
Peel the potatoes and cut them into thin shreds. Soak them in cold water for 5 minutes to remove excess starch, then drain well. ⚠️ Note: Soaking removes starch and prevents sticking during frying. I’ve tried skipping this step, and they stuck together. - Fry the Potato Shreds
Heat oil to 160°C (about 60% hot). Add the drained potato shreds and fry over medium heat for 2-3 minutes until golden and crispy. Drain and set aside. ⚠️ Note: Don’t use high heat, or they will burn outside and stay soft inside. I’ve tried it, and the outside burned while the inside was still soft. - Sauté the Aromatics
Add a little oil to the pan, then add the dried chilies and Sichuan peppercorns. Stir-fry over low heat until fragrant. Add the minced garlic and stir-fry until fragrant. ⚠️ Note: Never use high heat, as the chilies and peppercorns burn easily and turn bitter. - Combine and Serve
Turn to high heat, add the fried potato shreds, and add the light soy sauce, sugar, white pepper, and salt. Stir-fry quickly to combine. Sprinkle with scallion and sesame seeds, and serve. ⚠️ Note: Be quick to keep the potato shreds crispy. I’ve tried cooking too long, and they turned soft.
💡 More Crispy and Savory Potato Dishes:
If you enjoy this dry-fried shredded potato, you should also try my [Hot and Sour Shredded Potato] for another incredibly flavorful and crowd-pleasing dish.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
The key to Dry-Fried Shredded Potato is “fry first, then stir-fry for a crispy, dry texture.” Soak the potato shreds to remove starch and fry over medium heat until golden and crispy. Sauté the chilies and peppercorns over low heat to prevent burning. Be quick when combining to keep the crunch.
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