Sichuan Pepper Potato Slices is a flavorful home-style dish with a bold numbing kick. The potato slices are tender and soak up a savory, spicy sauce. The numbing sensation from the Sichuan peppercorns and the heat from the chilies make it incredibly addictive—perfect with steamed rice.
🌴 Ingredients:
· Potatoes, 2 (medium, cut into thin slices)
🌴 Aromatics:
· Sichuan peppercorns, 1 small handful (about 5g)
· Dried red chilies, 3-4 (cut into segments)
· Minced garlic, 3-4 cloves
· Chopped scallion, 1 stalk
· Toasted white sesame seeds, a small pinch (for garnish)
🌴 Seasonings:
· Light soy sauce, 2 tbsp (about 20ml)
· Chinkiang vinegar, 1 tbsp (about 10ml)
· Oyster sauce, 1 tbsp (about 10ml)
· Sugar, 1 tsp (about 5g, to enhance flavor)
· Sichuan peppercorn oil, 1 tbsp (about 10ml, key for the numbing taste)
· Chili oil, 1 tbsp (about 10ml, optional)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Slice the Potatoes
Peel the potatoes and cut them into thin slices, about 2-3mm thick. Soak them in cold water for 5 minutes to remove excess starch, then drain. ⚠️ Note: Soaking removes starch and prevents sticking. I’ve tried skipping this step, and they turned into a mushy mess. - Blanch the Potatoes
Bring a pot of water to a boil. Add the potato slices and blanch for 1-2 minutes. Drain and rinse with cold water, then set aside. ⚠️ Note: Blanching partially cooks the potatoes so they absorb the sauce better and don’t break apart. - Sauté the Aromatics
Heat oil in a pan. Add the Sichuan peppercorns and dried chilies, and stir-fry over low heat until fragrant. Add the minced garlic and scallion, and stir-fry until fragrant. ⚠️ Note: Never use high heat, as the peppercorns and chilies burn easily and turn bitter. - Stir-fry and Season
Turn to high heat, add the blanched potato slices, and add the light soy sauce, vinegar, oyster sauce, sugar, and salt. Stir-fry quickly to combine. Drizzle with the Sichuan peppercorn oil and chili oil, and stir-fry a few more times to coat the potatoes. ⚠️ Note: The Sichuan peppercorn oil is the soul of this dish; don’t skip it. I’ve tried it without, and the numbing flavor was missing. - Serve
Sprinkle with toasted white sesame seeds and chopped scallion. Serve hot. The potatoes are tender and flavorful, with a bold numbing kick—perfect with steamed rice. ⚠️ Note: Add the peppercorn oil at the end for a stronger numbing sensation.
💡 More Crispy and Flavorful Potato Dishes:
If you enjoy these Sichuan pepper potato slices, you should also try my [Hot and Sour Shredded Potato] for another incredibly savory and crowd-pleasing dish.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
The key to Sichuan Pepper Potato Slices is “tender potatoes, rich numbing flavor.” Cut the potatoes thinly and soak them to remove starch. Blanch for just 1 minute. The Sichuan peppercorn oil is essential for that signature numbing taste. Stir-fry over high heat and coat the potatoes evenly with the sauce.
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