Yunnan “Fried” Potato 炸洋芋
Fried potato, is a popular specialty snack in Yunnan, Sichuan and the southwest region of China. degree. It is often fried then mixed with various seasonings, fermented bean curd, pickled sour radish, coriander, chilis, etc. It tastes spicy and refreshing, which not only open up your appetite but also fill the stomach. This particular version I make is called “咔嚓洋芋” "Kachaa potatoes". It has a unique texture and probably won't find in other parts of the world. Definitely give it a try at home!
Ingredients:
Yukon Gold potatoes, 2x
Zhaotongjiang or Doubanjiang (fermented bean paste) 1.5tbsp
Ground Szechuan peppercorn
Garlic, 2 cloves, chopped
Cilantro/Coriander, handful, chopped
Sugar, 1/2 tsp
MSG (optional) 1/4 tsp
Cooking Oil
Water
To Cook:
Prep the ingredients: chop the garlic and cilantro. Cut the potato to thick slices, or finger size strips.
Cook the potato. Bring a pot of water to a boil. Add the potato, about 1.5-2 min. The potato will be "al dente". Take them out.
Make the sauce, heat the oil in low-med heat, saute the garlic about 30 sec until fragrant, add in the bean paste, saute for another 30-60 secs, until the oil turns red, add a splash of water and stir, combine to a sauce. Add in 1/2 tsp of sugar and 1/4 tsp optional msg.
Add in the cooked potato and toss with the sauce. Plate
