Name: Crispy Spicy Shredded Potato Stir Fry Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 (9 oz / 250 g) red potatoes, julienned (or Yukon potatoes); 2 tablespoons peanut oil (or vegetable oil); 1/4 teaspoon ground Sichuan peppercorns (optional); 3 dried Chinese chili peppers; 2 green onions, sliced; 1 Chinese long chili pepper, thinly sliced (or 1 small bell pepper); 1 tablespoon Chinkiang vinegar; 2 teaspoons light soy sauce; 1/2 teaspoon sugar; 1/2 teaspoon chicken bouillon (or 1/4 teaspoon salt)

Jump to Recipe· 4.1 from 9 reviews

If you crave a dish that’s crunchy, tangy, and has just the right amount of spicy kick, then this Crispy Spicy Shredded Potato Stir Fry Recipe is about to become your new favorite go-to. With wonderfully crispy shredded potatoes tossed in a lively mix of chili peppers, aromatic Sichuan peppercorns, and sharp Chinkiang vinegar, every bite is an explosion of textures and bold flavors. This dish manages to be both comfortingly simple and excitingly unique, making potatoes shine in a brand-new light you’ll want to savor again and again.

Ingredients You’ll Need

The image shows several small clear glass bowls arranged on a white marbled surface, each filled with different ingredients. The largest bowl at the bottom left contains many thin, white strips that look like sliced raw radish or similar vegetable. To the right of it, a medium bowl holds bright green sliced chili pieces. Below that, a smaller bowl contains chopped green onions. Above these, two bowls have dark liquid sauces, placed side by side. Toward the top left, there are four very small bowls: one with salt, one with light brown granules, one with crushed dried chili peppers, and one with a light beige paste-like substance. The clear bowls and ingredients create a simple and clean look. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret to mastering this Crispy Spicy Shredded Potato Stir Fry Recipe. Each one brings a special punch of flavor or texture that transforms humble potatoes into a mouthwatering dish. From the fragrant spices to the tangy vinegar, these essentials are straightforward yet indispensable.

2 (9 oz / 250 g) red potatoes, julienned: The star of the show, their firm texture crisps up beautifully while holding a tender bite inside.
2 tablespoons peanut oil (or vegetable oil): Perfect for high-heat cooking and giving the potatoes that satisfying crisp.
1/4 teaspoon ground Sichuan peppercorns (optional): Adds a subtle numbing and citrusy aroma that brightens the dish.
3 dried Chinese chili peppers: Provides smoky heat and vibrant color.
2 green onions, sliced: Fresh and mildly pungent, they add depth of flavor and a lovely contrast.
1 Chinese long chili pepper, thinly sliced (or 1 small bell pepper): Gives additional heat or sweetness based on your preference.
1 tablespoon Chinkiang vinegar: This black vinegar offers a rich, slightly sweet tang that balances the spice perfectly.
2 teaspoons light soy sauce: Contributes savory umami that rounds out the dish’s flavor.
1/2 teaspoon sugar: Just enough sweetness to soften the vinegar’s sharpness.
1/2 teaspoon chicken bouillon (or 1/4 teaspoon salt): Enhances the overall savory profile—feel free to go vegetarian by skipping the bouillon and using salt alone.

How to Make Crispy Spicy Shredded Potato Stir Fry Recipe

Step 1: Prepare and Soak the Potatoes

Start by shredding your red potatoes into fine julienne strips. Rinse them under running water to wash away surface starch, then soak them in cold tap water for several minutes. This step is crucial because it prevents the potatoes from sticking together and helps you achieve that perfect crispy texture during cooking.

Step 2: Dry the Potatoes Thoroughly

Once soaked, drain and lay the shredded potatoes on paper towels. Pat them dry with several layers of paper towels to remove as much moisture as possible. Moisture is the enemy of crispiness here, so take your time to ensure they’re dry before hitting the hot oil.

Step 3: Heat the Oil and Toast the Spices

Pour the peanut or vegetable oil into a large skillet and heat it over medium-high heat. When the oil shimmers, toss in the dried chili peppers and sliced green onions. Stirring them gently releases their fragrant oils, filling your kitchen with mouthwatering aroma. Add the optional ground Sichuan peppercorns now if you want that signature numbing sensation.

Step 4: Stir Fry the Potatoes

Next, add the shredded potatoes to the skillet. Stir constantly to coat them evenly with the spicy oil. Cook for about 1 minute, then add the fresh sliced chili pepper or bell pepper. Continue stirring for another 30 seconds; by this point your kitchen smells incredible and the magic starts happening.

Step 5: Season and Finish Cooking

Pour in the Chinkiang vinegar and light soy sauce, then sprinkle in the sugar and chicken bouillon (or salt). Stir together and cook until the potatoes soften just enough to remain tender inside but still maintain a delightful crispness—this usually takes 1 to 2 minutes. Turn off the heat and transfer the stir fry to a warm serving plate.

How to Serve Crispy Spicy Shredded Potato Stir Fry Recipe

A black plate holds a stir-fry dish made of thin yellow potato strips as the base layer, topped with slices of green jalapeño peppers scattered evenly across the surface. There are some bright red dried chili peppers placed on top, adding pops of color. Small pieces of light brown meat are mixed among the potato strips. The plate sits on a white marbled surface with a small wooden bowl of coarse salt in the background and a white teapot with blue decorations partially visible. Dark wooden chopsticks rest on the edge of the plate, and a soft blue cloth is partly visible at the bottom right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra flair, sprinkle some finely chopped fresh cilantro or additional sliced green onions over the top right before serving. A few toasted sesame seeds can also elevate the dish by adding a subtle nutty crunch that complements the vibrant flavors.

Side Dishes

This Crispy Spicy Shredded Potato Stir Fry Recipe shines as a side, especially alongside simple steamed rice or a bowl of comforting hot noodles. It pairs wonderfully with grilled meats or steamed vegetables, making it a versatile addition to many meals.

Creative Ways to Present

Want to impress guests? Serve the stir fry on a bed of fresh lettuce leaves, allowing everyone to make their own handheld wraps. Alternatively, use it as a bold topping for a savory pancake or mix it into a cold noodle salad for a unique texture contrast.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the dish cool completely, then store it in an airtight container in the refrigerator. It should stay fresh for up to 3 days, although the crispness will soften slightly over time.

Freezing

This stir fry doesn’t freeze particularly well because the texture of the potatoes softens drastically upon thawing. For the best experience, enjoy it fresh or refrigerated rather than frozen.

Reheating

To reheat, warm the stir fry gently in a skillet over medium heat, stirring frequently. This technique revives some of the original crispiness without drying out the potatoes. Avoid microwaving as it tends to make the potatoes soggy.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! Red potatoes or Yukon gold are ideal because they hold their shape well and crisp nicely. Russet potatoes can work, but they’re starchier and might get mushy more easily.

Is the Sichuan peppercorn necessary?

Not at all. The Sichuan peppercorn adds a unique numbing flavor that complements the heat, but it’s optional. If you don’t have it, the dish will still be delicious and spicy.

Can this recipe be made vegan?

Yes, just swap the chicken bouillon for salt or a vegan-friendly seasoning. The rest of the ingredients are plant-based, making it easy to adapt for a vegan diet.

How spicy is this dish?

The heat level is moderate to high due to the dried chili peppers and fresh chilies. You can easily adjust this by reducing the amount of chili peppers or swapping the Chinese long chili for a milder bell pepper.

Why soak the shredded potatoes in water?

Soaking removes excess starch, which prevents the potatoes from sticking together and helps them become crispier when cooked. It’s a small step that makes a big difference in texture.

Final Thoughts

There is something irresistibly satisfying about this Crispy Spicy Shredded Potato Stir Fry Recipe. Its perfect balance of crunch, spice, and tang makes it a standout addition to any meal. I encourage you to try this recipe soon — it’s a delightful way to enjoy potatoes packed with bold flavors and bright textures that will have you coming back for seconds every time.