This is like salt and vinegar potato chips, except Asian and way healthier. The best part, though, is that this won’t make you feel like you’re pregnant with a seven-month food baby, as potato entrées usually do.
Unless you’re already seven months pregnant, in which case stir-fried potatoes won’t help either.
Potatoes are commonly stir-fried in China, but they’re usually not doused with vinegar; they’re mostly made spicy with red pepper flakes. Or they’re sold in the form of French fries in the nearest KFC, with a little bag of bright red ketchup and a little dose of ‘Merica.
I like this sour version of potatoes, though, because it has that mouthwatering flavor that only vinegar can provide.
I also like it because I came up with this idea and I like my ideas.
I should start a food blog.
Salt & Vinegar Stir-Fried Potatoes
Notes: Okay, a more accurate name would be “Salt & Vinegar & Sugar Stir-Fried Potatoes,” but I figured I would lose you by the second word anyway, so I omitted the “sugar” part. Do add the sugar because sweetness gives it a nice little twist, on top of the vinegar twist. It’s like a game of Twister, and the only way you can win is to eat all of it.
Taste & Texture: Nothing in this dish is overpowering, although you are welcome to add more vinegar if you’re having a particularly bad mouth day today. The ratio of ingredients below gives a mostly vinegar-y, but also a salty and slightly sweet taste. The potatoes turn out a little bit crispy but soft enough to chew without crunch.
- 2 potatoes. Tater tots – (n.) children made out of potatoes.
- 1/4 cup vinegar. Have you ever thought about how weird this word is?
- 1 tbsp sugar. It’s like vinegar, but the gar came from a su instead of a vine.
- 1 tsp salt. Turning summer salts in the backyard.
1. Julienne the potatoes. Ooh a fancy cooking term. I feel fancy now.
2. Rinse with water 2-3 times. Until the water no longer turns a whitish color.
3. Add into hot oil. Now stir and fry for a few minutes.
4. Add in the vinegar, sugar, and salt. Taste to make sure you like the ratio. Keep stir-frying till the potato’s turned a clear white (instead of opaque white). This means the tater’s done.
Well see? This will tide you over until you can buy the next bag of salt & vinegar potato chips.
I should really start a food blog.