Back to 3 servings 2 large waxy yellow potatoes, peeled, about 400 grams; avoid Russet 1 tablespoon cooking oil, caiziyou (roasted rapeseed oil) if available 0.5 teaspoon whole Sichuan peppercorns, huajiao 4 dried red chilies, snapped or chopped; zidantou preferred 2 cloves garlic, sliced 0.5 teaspoon kosher salt, more or less to taste 0.25 teaspoon MSG, optional 1 tablespoon Chinkiang black vinegar, Zhenjiang preferred 2 scallions, finely chopped
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1 Step 1: Shred the potatoes into very thin matchsticks with a mandoline, a food processor grating blade, or a sharp knife. Keep them in cold water as you cut so they do not brown.2 Step 2: Soak the shreds for 10 minutes in at least two changes of water, scrubbing until the water runs clear. Drain as well as you can and pat them dry.3 Step 3: Heat the oil in a wok or skillet over medium heat until it just smokes, then let it cool slightly. Add the Sichuan peppercorns and fry gently until they sizzle and smell fragrant.4 Step 4: Add the dried chilies and stir briefly, then add the garlic and stir-fry about 10 seconds until fragrant. Remove and discard the peppercorns if you prefer not to pick them out.5 Step 5: Turn the heat up to high, add the drained potato shreds and stir-fry vigorously for 2 to 3 minutes.6 Step 6: When the outside is soft and the center still has a slight crunch, turn off the heat. Add the salt and optional MSG, pour the black vinegar around the edges of the pan, toss, and top with scallions. Serve immediately.getsaucepan.com/r/891930c7-833e-59f0-8e2c-68df2e3a7cc1
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