Quick and tasty Yunnanese potatoes (Jiaxiang tudou) from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (page 162) by Jeffrey Alford and Naomi Duguid

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Notes about this recipe

  • ashallen on August 14, 2022

    These were great and tasted like soft-style (vs. crispy) hash browns. Lots of flavor from just a few ingredients. I was using up some sad Yukon Gold potatoes that needed trimming, so I peeled them before boiling. Perhaps in part because the potato chunks were peeled, vigorous stir-frying with a metal spatula was breaking them into smaller pieces, so I switched to a silicone spatula and let the potatoes sit and sear before turning them to sear on another side - worked well. We don't handle super-spicy very well so I used two chile de arbol (seeds removed) instead of the small pile of Thai chiles called for in the recipe.

  • lkgrover on May 31, 2018

    I substituted a fresh serrano chile for dried Thai chiles to reduce the spicy heat; used both scallions and the optional chives. I agree with Tekobo that "quick" is a misnomer, with boiling & cooling the potatoes, then frying them. But it is delicious!

  • tekobo on March 17, 2017

    Quick is a relative term, when you have to boil potatoes in their skin, peel them individually and chop up a load of spring onions. I dropped the hot potatoes individually into an ice bath to make them easier to peel. Also, be aware that pre-frying the dried chillies can have a big impact on your ability to breath! I will either leave that out or only fry at a lower temperature and very briefly. All that said, the result was delicious.

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