dry pot potatoes

Ultimate Guide to Dry-Pot Potato: A Flavorful Stir-Fry

Dry-pot potato, a beloved Sichuan-inspired dish, combines crispy potatoes with a spicy, aromatic sauce, perfect for rice or solo enjoyment. Here’s a simple yet delicious recipe:

Ingredients:

- 2 large potatoes, peeled and cut into 1cm cubes

- 200g pork belly (or tofu for vegetarian), sliced

- 3 tbsp cooking oil

- 2 dried chilies, 1 tbsp Sichuan peppercorns

- 3 garlic cloves, minced

- 1 tbsp ginger, grated

- 2 tbsp doubanjiang (broad bean paste)

- 1 tbsp soy sauce, 1 tsp sugar, ½ tsp salt

- Green onions, cilantro for garnish

Steps:

1. Prep potatoes: Soak cubed potatoes in cold water for 10 minutes to remove excess starch, then pat dry.

2. Cook pork: Heat oil in a wok, stir-fry pork belly until crispy, then set aside.

3. Sauté aromatics: In the same wok, add dried chilies and Sichuan peppercorns, stir-fry until fragrant. Add garlic, ginger, and doubanjiang, cook until oil turns red.

4. Combine: Toss potatoes in the wok, stir-fry 5 minutes. Add pork, soy sauce, sugar, and salt; cook 8-10 minutes until potatoes are tender-crisp.

5. Finish: Garnish with green onions and cilantro. Serve hot!

Variations: Add bell peppers, mushrooms, or chicken for extra flavor. For milder taste, reduce chilies and peppercorns. Enjoy this fiery, comforting dish that’s easy to customize!