Sichuan Spicy Potatoes with Chili Flakes

Peel and thinly slice the potatoes into matchsticks or very thin rounds (about 1/8 inch thick). Rinse the sliced potatoes under cold water and drain well. This helps remove excess starch and promotes crispiness.

In a small bowl, combine soy sauce, rice vinegar, and sugar. Set aside.

Heat a wok or large skillet over medium-high heat. Add vegetable oil and swirl to coat.

Add the sliced potatoes to the hot oil and stir-fry for about 5-7 minutes, or until they are slightly softened and starting to brown around the edges. Be careful not to overcrowd the pan; you may need to cook in batches.

Add the minced garlic, ginger, crushed Sichuan peppercorns, and chili flakes to the wok. Stir-fry for another 1-2 minutes until fragrant.

Pour the soy sauce mixture over the potatoes and stir-fry for another 2-3 minutes, until the potatoes are evenly coated and slightly caramelized. Taste and add salt if needed.

Remove from heat and drizzle with sesame oil. Garnish with chopped green onions. Serve immediately.