This is a Sichuan style dry pot potato. If you read my previous posts, you will find that I love dry pot dishes a lot.
Dry pot is another popular “hot pot” in Sichuan area including my hometown Chongqing. Almost everything can be used in dry pots, just like hot pot. This set is similar to dry fried green beans. The key important is to remove the water content of the ingredients and thus can make the tissues absorb the flavors from the seasonings. The most popular ingredients for dry pot is potatoes, lotus root, cauliflower, tofu products and yum. Although they are quite plain originally, but they becomes something really delicious by this method.
I made this as a vegan friendly recipe. You can also add several slices of pork belly just like what I did in the dry pot cabbage.
Instructions
Peel potatoes and then cut into 0.8cm (make thicker slices). Then place in a large pot of boiling water. Cook for 2 minutes. Drain completely.
Add oil in wok and fry the potatoes until slightly browned on the surface. In this step, we are trying to remove the water from the potatoes.
Add doubanjiang, garlic, ginger, scallion white, chili powder, salt and sugar. Mix well. Then place red onion, scallion section and peppers. Drizzle some light soy sauce over the sauce. Toss to mix well.
This dish is not crispy, it is soft after cooked. But all flavors has been embed, and you will taste the best side of the potatoes, much better than meat.
Sichuan Dry Pot Potatoes
Ingredients
- 2 middle size potatoes
- 2 tbsp. vegetable cooking oil
- 1 tbsp. doubanjiang
- 1 tbsp. ginger
- 1 tbsp. garlic
- 1 tbsp. chopped scallion white
- 1 long red pepper
- 1 green red pepper
- 1/4 red onion , cut into small pieces
- scallion section
- 1-2 tbsp. chili powder
- 1 tbsp. chili oil , optional
- 1 tbsp. light soy sauce
- pinch of salt
- 1/2 tsp. sugar
Instructions
- Peel potatoes and then cut into 0.8cm (make thicker slices). Then place in a large pot of boiling water. Cook for 2 minutes. Drain completely.
- Add oil in wok and fry the potatoes until slightly browned on the surface. In this step, we are trying to remove the water from the potatoes.
- Add doubanjiang, garlic, ginger, scallion white, chili powder, salt and sugar. Mix well. Then place red onion, scallion section and peppers. Drizzle some light soy sauce over the sauce. Toss to mix well. If you want to make it ever hotter, add some chili oil.
Nutrition
simple and sounds tasty. will try this today!
Thank you, Christine. Happy cooking!
So Delicious! What a different way to eat potatoes, definitely making this again
Thank you dear for your lovely feedback!
Very good recipe. Made this for a dinner party and it was a hit. Thank you for sharing
Thank MC for trying and giving me such a great feedback. Happy to know that.
This was way too good! Been trying to recreate my husband’s favorite potato dish from the best Chinese restaurant in our city and this was the closest I could find– I even added Sichuan peppercorns for that extra authenticity lol
Will definitely be making this again, thank you for sharing!
Thanks, Naia!!
You find the hidden star!
Hi!
This dish looks amazing! Can you tell me the Chinese name for it?
It is Sichuan dry pot potato. 干煸土豆片 in Chinese.
I didn’t use fresh chilis because here in germany you cannot get certain types of chili. So I used my dried er jing tiao chilis, put them into hot water for 20min and then deseeded them and used it instead of fresh chilis. We love the doubanjiang-er jin tiao combination and it was really awesome.
I hoped for the potatos to be a little bit of crispy (like in my favourite restaurant), but like the author wrote this dish is not crispy and it wasn’t
If you want a crispy texture, you can fry the potatoes to get a hard crust on the surface