The purpose of soaking potatoes in water is to remove the starch from the potatoes’ fiber. The longer the potatoes are soak, the more starch are removed. Hence the more starch is removed, the crunchier they are.
Prep Time 45mins
Cook Time 20mins
Total Time 1hr5mins
Course Appetizer, Side Dish
30gDried Chili(adjust to your preference)
1tbspBlack Vinegar(use unsweetened, like Chen Vinegar or Zhejiang Vinegar)
Wash, peel, and shred potatoes into thin strips.
Soak shredded potatoes into a bowl of water for at least 1 hour or more.
Wash dried chili under tap water to remove dust.
Strain shredded potatoes and leave aside.
Bring 1 liter of water to boil.
Blanch julienne potatoes for about 2 minutes.
Strain the blanched shredded potatoes and put aside.
Pre-heat pan with cooking oil.
Add in dried chili and toss it to aromatic.
Add shredded potatoes into the pan.
Add in soy sauce, black vinegar, and salt to season.
Stir-fry over high heat while mixing all the seasoning well.