Dry Pot Potato Slices

干锅土豆片

Dry Pot Potato Slices — Home-styleXi'an home cooking.

Ingredients

• Yukon Gold potatoes
• ginger
• dried red chilies
• light soy sauce
• neutral cooking oil

Instructions

1. Peel potatoes and slice crosswise into 2-mm-thick rounds using a mandoline or sharp knife. Soak slices in cold water for 5 minutes, then drain and pat *completely* dry. (Slices are translucent at edges and hold no visible moisture.)
2. Heat 15 ml (1 tbsp) oil in a nonstick or well-seasoned wok over medium heat. Arrange potato slices in a single layer. Cook undisturbed 3–4 minutes until golden and crisp underneath. (Edges curl upward and underside turns rich golden-brown.)
3. Flip slices carefully using tongs or spatula. Cook another 2–3 minutes until second side is crisp and lightly mottled. (Both sides show crisp texture; centers remain slightly yielding to touch.)
4. Push potatoes to one side. Add remaining 10 ml oil, dried chilies, and ginger. Stir-fry 45 seconds until chilies darken slightly and ginger becomes aromatic. (Ginger shreds soften and turn translucent; chilies puff and deepen in color.)
5. Return all potatoes to center. Drizzle light soy sauce evenly. Toss over medium heat 60 seconds. Garnish with scallion greens (not listed — use leftover from cauliflower recipe) and serve hot. (Sauce glazes slices without steaming; no pooling or clumping.)