Feb 24, 2015
Stir-Fried Aromatic Potatoes | Wok Wednesdays
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.
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.
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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