Sichuan Spicy Potatoes with Chili Flakes

Thinly sliced potatoes stir-fried with chili flakes, garlic, ginger, and Sichuan peppercorns for a spicy and crispy side dish.

Prep Time

15 minutes

Total Time

30 minutes

Calories

320 kcal

Difficulty

Easy

Equipment

1 item

Cost

£0.42/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2mediumPotatoes(Yukon Gold or red potatoes work well)

£0.40

4clovesGarlic(Minced)

£0.15

1tablespoonGinger(Minced)

£0.10

1teaspoonSichuan Peppercorns(Lightly crushed)

£0.25

1teaspoonDried Chili Flakes(Adjust to your spice preference)

£0.10

1tablespoonSoy Sauce(Low sodium preferred, tamari for gluten-free)

£0.05

1tablespoonRice Vinegar

£0.10

0.5teaspoonSugar

£0.01

1teaspoonSesame Oil(For finishing)

£0.15

2tablespoonsVegetable Oil(For stir-frying)

£0.05

2Green Onions(Chopped, for garnish)

£0.30

to tasteSalt

Total Cost

£1.66

£0.42 per serving

Instructions

1.
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.
2.
In a small bowl, combine soy sauce, rice vinegar, and sugar. Set aside.
3.
Heat a wok or large skillet over medium-high heat. Add vegetable oil and swirl to coat.
4.
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.
5.
Add the minced garlic, ginger, crushed Sichuan peppercorns, and chili flakes to the wok. Stir-fry for another 1-2 minutes until fragrant.
6.
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.
7.
Remove from heat and drizzle with sesame oil. Garnish with chopped green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (175g)

320 kcal / 1339 kJ

Carbs

34g

13% of RDA

Fat

19g

27% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Soaking the potatoes in cold water for a short time after slicing helps remove excess starch for a crispier result.

Don't overcrowd the wok; cook the potatoes in batches to ensure they cook evenly and get crispy.

Adjust the amount of chili flakes according to your spice preference.

Use a mandoline slicer for uniform potato slices.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soaking the potatoes in cold water for a short time after slicing helps remove excess starch for a crispier result.

Don't overcrowd the wok; cook the potatoes in batches to ensure they cook evenly and get crispy.

Adjust the amount of chili flakes according to your spice preference.

Use a mandoline slicer for uniform potato slices.

Sichuan Spicy Potatoes with Chili Flakes

Ingredients

Instructions