Kung Pao Potatoes Recipe

Cooking Directions

• STEP 1.Peel and cut the potatoes into small cubes. Rinse them in cold water to remove excess starch.
• STEP 2.Heat oil in a pan and fry the potatoes until they turn golden and crispy. Remove them from the pan and set aside.
• STEP 3.In the same pan, add chopped garlic, ginger, and dried red chilies. Stir-fry for a minute until fragrant.
• STEP 4.Add the fried potatoes back to the pan and mix well with the garlic, ginger, and chilies.
• STEP 5.In a separate bowl, mix together soy sauce, vinegar, sugar, and chili paste. Pour the sauce over the potatoes and stir-fry for a few minutes until the sauce thickens and coats the potatoes.
• STEP 6.Add the peanuts and toss everything together. Cook for another minute.
• STEP 7.Garnish with chopped spring onions and serve hot with steamed rice or noodles.

Cooking Tips

• Make sure to rinse the potatoes in cold water after cutting them to remove excess starch. This will help them become crispy when fried.
• Adjust the amount of chili paste according to your spice preference. You can add more or less depending on how spicy you like your dish.
• For extra flavor, you can add some diced bell peppers or onions to the dish while stir-frying the potatoes.

Storage and Serving

• Kung Pao Potatoes are best served immediately while they are still hot and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave the leftovers or heat them in a pan until warmed through.
• Serve the reheated Kung Pao Potatoes with fresh garnishes like chopped spring onions or cilantro.