Crisp-Tender Stir-Fried Shredded Potatoes

Why You’ll Love This Recipe

• Crisp-tender potato matchsticks with a bright, tangy finish.
• Fast: on the table in about 25 minutes, start to finish.
• Punchy aromatics—garlic, dried chilies, and scallions—deliver big flavor with minimal ingredients.
• Scales easily and works in a wok or a large skillet.

Grocery List

• Produce: Potatoes, garlic, scallions, optional green bell pepper (for a variation)
• Dairy: None
• Pantry: Neutral oil, dried red chilies, Sichuan peppercorns (optional), fine sea salt, sugar, white pepper, light soy sauce (optional), Chinkiang black vinegar, toasted sesame oil

Full Ingredients

Potatoes

• 2 medium yellow or waxy potatoes (about 600 g), peeled if desired, cut into 2–3 mm matchsticks
• 6 cups (1.4 L) cold water, for soaking and rinsing

Aromatics

• 2 tbsp neutral oil (peanut, canola, or sunflower)
• 6–8 dried red chilies, seeded and cut into 1-inch (2–3 cm) pieces
• 1 tsp Sichuan peppercorns (optional)
• 3 large garlic cloves, thinly sliced
• 3 scallions, whites and greens separated; whites cut into 1-inch batons, greens thinly sliced

Seasonings & Finish

• 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp sugar
• 1/4 tsp ground white pepper
• 1 tsp light soy sauce (optional)
• 1 tbsp + 1 tsp (20 ml) Chinkiang black vinegar (or rice vinegar)
• 1 tsp toasted sesame oil

Step-by-Step Instructions

Step 1: Julienne the potatoes and prep aromatics

Peel the potatoes if you like (the skin is fine to leave on). Cut into 2–3 mm matchsticks about 2–2.5 inches long. Slice the garlic and prepare the scallions, separating whites and greens. Cut dried chilies into 1-inch pieces and shake out most seeds for a milder dish.

Step 2: Rinse and soak to remove excess starch

Place the potato matchsticks in a bowl with 6 cups cold water. Swish until the water turns cloudy, then drain and refill. Soak for 10 minutes. This prevents sticking and helps the potatoes stay crisp-tender when stir-fried.

Step 3: Drain and dry thoroughly

Drain the potatoes and rinse once more until the water runs mostly clear. Spread on a clean kitchen towel and pat completely dry. Dry potatoes sear better and won’t splatter as much in hot oil.

Step 4: Make fragrant chili-garlic oil

Heat a wok or 12-inch skillet over high heat until just smoking, 1–2 minutes. Add the oil and swirl. Stir-fry the dried chilies (and Sichuan peppercorns, if using) for 15–20 seconds until fragrant but not blackened. Add the garlic and scallion whites; stir 20–30 seconds until aromatic and lightly golden at the edges.

Step 5: Stir-fry the potatoes to crisp-tender

Add the dried potato matchsticks. Spread them out and let sear undisturbed for 30 seconds. Stir-fry briskly for 2–3 minutes, scraping the wok as needed, until the edges turn slightly translucent but the centers remain crisp.

Step 6: Season, splash with vinegar, and finish

Sprinkle in the salt, sugar, and white pepper; add the soy sauce if using. Stir-fry 30 seconds to distribute. Splash the black vinegar around the sides of the hot wok so it sizzles, then toss for another 20–30 seconds. Turn off the heat, drizzle with toasted sesame oil, and fold in the scallion greens. Taste and adjust salt or vinegar to your liking. Serve immediately while hot and glossy.

Pro Tips

• Cut evenly: 2–3 mm matchsticks cook quickly and stay pleasantly crisp. Thicker sticks will take longer and may turn soft.
• Soak, then dry: A 10-minute soak removes surface starch; drying ensures a good sear instead of steaming.
• Heat matters: Preheat the wok until just smoking to minimize sticking and to bloom the aroma of the chilies and garlic.
• Add vinegar late: Splashing vinegar near the end keeps its aroma bright and prevents dulling the potatoes.
• No wok? Use a preheated 12-inch stainless or cast-iron skillet and avoid crowding; cook in two batches if needed.

Variations

• Green Pepper Tudou Si: Add 1 small green bell pepper, cut into thin strips, with the potatoes for color and sweetness.
• Extra-Sour & Spicy: Increase black vinegar to 2 tbsp and add a pinch of chili flakes with the dried chilies.
• Garlicky: Double the garlic and skip the Sichuan peppercorns for a cleaner chili-garlic profile.

Storage & Make-Ahead

This dish is best right off the stove. Leftovers lose some crunch but are still tasty. Refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet (no oil needed) for 1–2 minutes; add a small splash of vinegar to refresh. For prep-ahead, julienne potatoes up to 8 hours in advance and keep submerged in cold water in the fridge; drain and dry thoroughly before cooking. Mix seasonings in a small bowl so they go in quickly at the wok.

Nutrition (per serving)

Approx. 190 calories; 8 g fat; 33 g carbohydrates; 3 g protein; 3 g fiber; 380 mg sodium. Nutrition values are estimates and will vary with brands and seasoning adjustments.