Stir-Fried Potatoes with Chiles

Name: Stir-Fried Potatoes with Chiles
Prep time: 30 min
Total time: 30 min
Cuisine: Chinese
Ingredients: Salt and black pepper to taste; Salt and black pepper to taste; 3 tablespoons peanut or neutral oil, like corn or grapeseed; 3 tablespoons peanut or neutral oil, like corn or grapeseed; 4 medium potatoes, peeled; 3 tablespoons peanut or neutral oil, like corn or grapeseed; 2 fresh Thai chiles or 1 jalapeño, stemmed, seeded, and minced, or 5 or 10 small dried chiles, or about 1 teaspoon hot red pepper flakes, or to taste; 2 fresh Thai chiles or 1 jalapeño, stemmed, seeded, and minced, or 5 or 10 small dried chiles, or about 1 teaspoon hot red pepper flakes, or to taste; 3 tablespoons peanut or neutral oil, like corn or grapeseed; 2 fresh Thai chiles or 1 jalapeño, stemmed, seeded, and minced, or 5 or 10 small dried chiles, or about 1 teaspoon hot red pepper flakes, or to taste; 2 fresh Thai chiles or 1 jalapeño, stemmed, seeded, and minced, or 5 or 10 small dried chiles, or about 1 teaspoon hot red pepper flakes, or to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The first time I was served this I found it completely bizarre, as you may. But I loved it instantly. It’s from Szechwan but is equally at home with Asian and European dishes, as long as they have some guts.

The quality of this dish is maintained for only a few minutes; as it gets cold, it becomes far less appealing. So—really—prepare it at the last minute and serve it immediately.

Ingredients

Asia
China
Side dish
Vegan
Gluten-free

Ingredients

Method