Stir-Fried Potatoes with Chiles

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.