Wednesday, 19 June 2013

Stir-Fried Potatoes

This is another dish from my childhood, which my 婆婆 used to make. She would use very white, floury potatoes, and quite a lot of oil to fry, and the result was really rather delicious - crispy on the outside but soft and fluffy on the inside. In the pic, I think I didn't really use enough oil, and I did not let the potatoes crisp up enough, so will improve upon this next time.


  • 4 large, floury potatoes, peeled and cut into 3-4mm slices
  • 2 spring onions, sliced finely
  • 1 clove of garlic, chopped finely
  • 2 slices of peeled, raw ginger, smashed with the flat of a cleaver
  • A shake or two of light soy sauce
  • Ground black pepper to season,
  • A few drops of sesame oil
  • Sunflower oil for frying
Serves 4-6


  • Soak the potato slices to get rid of any excess starch, and drain
  • Bring a pan of water to the boil, put the potatoes in and parboil for 4-5 minutes
  • Drain the potatoes well, and put to one side
  • Place about 1cm depth of sunflower oil in a wok and heat until a wooden chopstick placed in the pot begins to bubble
  • Add the slices of ginger and stir-fry vigorously for 30 seconds, to infuse the oil. Take care not to let the ginger burn. You can remove the ginger at this stage if you like
  • Add the drained potatoes and shuffle them around in the pan for about 5 minutes  - don't disturb them too much, let them colour and crisp up a bit.
  • Add the sliced spring onions and garlic. Reduce the heat so that the garlic doesn't burn, and stir-fry for 1 minute until the spring onions and garlic are cooked
  • Add the soy sauce and stir to ensure it is evenly spread through the dish
  • Remove from the heat, add a couple of drops of sesame oil, then use a slotted spatula to serve onto a warmed serving dish (so leaving behind some of the oil)
  • Serve as an accompaniment to rice, other dishes might include fish or green vegetables

Stir-Fried Potatoes

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