Stir-Fried Potato Slivers with Chilli and Sichuan Pepper

In Sichuanese cuisine, this is the most common method of cooking potatoes, yet it seems revolutionary to many Westerners because the potatoes remain a little crunchy when they are served. If you’ve never seen the dish before, you may find it hard to believe that it’s actually made from potatoes. In restaurants, the potato slivers are usually rinsed in cold water which washes away some of their starch, but Chinese friends who cook potatoes this way at home often don’t bother. If you don’t ri