Feb 24, 2015

Stir-Fried Aromatic Potatoes | Wok Wednesdays

Stir-Fried Aromatic Potatoes

These stir-fried aromatic potatoes are not anything like French fries, even though they look like them in this photo (I love French fries, it's just that the texture of these potatoes is quite different).

The recipe calls for a pound of new potatoes, rather than the more starchy russets. They are stir-fried in just 2 tablespoons of oil with some minced ginger and garlic. They are finished with shredded scallions, salt, and a bit of rice vinegar. The potatoes are slightly al dente, evenly cooked throughout, and not at all mushy.

Stir-Fried Aromatic Potatoes

I used a mandoline slicer to cut my potatoes (there is no need to peel them), and I think I cut them a little too thick. They are supposed to be a scant 1/4 inch thick, and mine were slightly thicker. The stir-fry process is supposed to take about six to seven minutes, but my potatoes were still a little raw in the middle at the eight minute mark. Because I was worried about the ginger and garlic burning, I finished these on a quarter sheet pan in a convection oven for about five minutes. That worked out well, and the potatoes had the "crisp tender" texture called for in the recipe. Next time I'll hand cut the potatoes to make sure they are the right size.

Stir-Fried Aromatic Potatoes

It's amazing how Asian cooking techniques and ingredient combinations can unexpectedly transform an ingredient native to the western hemisphere. These potatoes are very tasty.

We served these with Asian inspired chicken wings and a cabbage salad. So good.

The original recipe is on page 210 of Grace Young's Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories. The recipe can also be found on Google Books. 

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6 comments:

  1. Your natural lighting makes this shot so stunning. How smart of you to finish the potatoes in the convection to prevent the garlic and ginger from burning.

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    1. I'm so glad it worked, and we loved these potatoes! Thanks for a great dish!

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  2. Your menu sounds delicious. Mine were a bit underdone as well; wish I would have thought to give them a quick bake!

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    1. Thanks Cathy. I was a bit worried, but it worked perfectly!

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  3. Wow- Karen, I'm yet to try stir frying potatoes- I've always roasted or...deep fried them ;) Off to check it out!

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  4. I'm a member of Wok Wednesdays, but have been terrible about posting my recipes and working according to the schedule. No matter, it's turned me into a stir-fry maniac and these look like they could be my next stir fry adventure. How about for St. Patty's Day with corned beef and beer? Don't know about Grace Young, but my husband would love it.

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