Dry Pot Potato Slices

干锅土豆片

Dry Pot Potato Slices — a Chinese recipe made with Yukon Gold potatoes, ginger, ready in about 25 minutes. Step-by-step instructions with photos.

Ingredients

• Yukon Gold potatoes
• ginger
• dried red chilies
• light soy sauce
• neutral cooking oil

Instructions

1. Peel potatoes and slice crosswise into 2-mm-thick rounds using a mandoline or sharp knife. Soak slices in cold water for 5 minutes, then drain and pat *completely* dry.
2. Heat 15 ml (1 tbsp) oil in a nonstick or well-seasoned wok over medium heat. Arrange potato slices in a single layer. Cook undisturbed 3–4 minutes until golden and crisp underneath.
3. Flip slices carefully using tongs or spatula. Cook another 2–3 minutes until second side is crisp and lightly mottled.
4. Push potatoes to one side. Add remaining 10 ml oil, dried chilies, and ginger. Stir-fry 45 seconds until chilies darken slightly and ginger becomes aromatic.
5. Return all potatoes to center. Drizzle light soy sauce evenly. Toss over medium heat 60 seconds. Garnish with scallion greens (not listed — use leftover from cauliflower recipe) and serve hot.