Chinese Potato Side

Ingredients

• 1 kgpotatoes
• 80 mloil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Peel the 1 kg of potatoes and rinse them under cold water to remove any excess starch. Cut the potatoes into thin, even matchsticks, about 3-4 mm thick, so they cook uniformly. This ensures that each piece absorbs the flavors evenly and achieves the desired tender texture.
2. In a large wok or deep frying pan, heat 80 ml of oil over medium-high heat. The oil should be hot enough that a piece of potato sizzles upon contact. This initial high heat helps to slightly crisp the outside of the potatoes while keeping the insides tender.
3. Once the oil is hot, carefully add the potato matchsticks to the pan. Stir them gently to coat evenly with oil, ensuring they do not stick together. Cook the potatoes, stirring occasionally, until they become tender yet still retain a slight crunch, which is characteristic of this dish.
4. Sprinkle 1 tsp of paprika over the potatoes, stirring well to distribute the spice evenly. The paprika will add a subtle warmth and color to the dish, enhancing its visual appeal and flavor.
5. Season the potatoes with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed. Taste a piece to check the seasoning balance, adjusting if necessary to suit your preference.
6. Once the potatoes are tender and well-seasoned, remove the pan from the heat. Serve the Chinese Potato Side warm, allowing the natural flavors to shine through. This dish is perfect for sharing at the table, embodying the communal spirit of Chinese home cooking.