Sichuan Style Stir-fried Potatoes

Crispy potato matchsticks coated in a dark, glossy glaze. The Sichuan pepper and chili provide a sharp, vibrating heat that wakes up the palate.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 258
• Protein: 4 g
• Carbs: 30 g
• Fat: 12 g

Ingredients

• 600 g Potato ( cut into thin matchsticks )
• 3 piece Garlic ( finely minced )
• 2 piece Hot chili pepper ( sliced, seeds removed )
• 1 tsp Sichuan peppercorn ( crushed )
• 3 tbsp Peanut oil
• 2 tbsp soy sauce
• 3 tbsp Rice vinegar
• 1 tsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced on the bias )
• 1 tsp sesame seeds optional ( toasted )
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Cutting the tubers

   Peel the potatoes and cut them into very thin sticks, like regular matchsticks. Rinse them three times in clear water to remove all the starch: the water must end up perfectly clear.

2. Acid blanching

   Plunge the sticks into boiling water with a tablespoon of rice vinegar for 2 minutes. We're looking for an 'al dente' texture: the stick should be flexible but still crunchy to the bite.

3. Sautéing aromatics

   Heat the peanut oil in a wok until it smokes slightly. Toss in the garlic, ginger, chili, and Sichuan pepper. As soon as the smell of the chili stings the nose and the garlic browns, move on to the next step.

4. Stir-frying

   Add the well-drained potatoes. Stir-fry over high heat, stirring constantly. Stir in the sugar, soy sauce, and the rest of the vinegar. The sauce should reduce instantly to glaze each stick.

5. Finishing touches

   Turn off the heat. Sprinkle with sliced green onions and sesame seeds. Serve immediately while the potatoes are still steaming and firm.

Chef's tips

• The secret is in the rinsing: if you leave the starch, you'll get a sticky mess instead of crunchy matchsticks.
• Don't over-boil the potatoes; they must remain firm as they finish cooking in the wok.

Storage

This dish does not store well as it loses its crunch. Consume immediately.