potato chips

How to Make Crispy Dry-Pot Potato Slices: A Complete Guide

Dry-pot potato slices, a beloved Sichuan-inspired dish, offer a perfect blend of crispy, spicy, and savory flavors. Here’s a simple yet delicious recipe to recreate this restaurant favorite at home.

Ingredients: 2 large potatoes, sliced 2mm thick; 2 tbsp cooking oil; 3-4 dried chilies; 1 tbsp Sichuan peppercorns; 2 cloves garlic (minced); 1 tbsp ginger (minced); 2 tbsp doubanjiang (broad bean paste); 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp sugar; 1 spring onion (chopped); Optional: bell peppers, mushrooms, or meat for extra flavor.

Steps:

1. Prep the potatoes: Soak sliced potatoes in cold water for 10 minutes to remove excess starch, then pat dry thoroughly. This ensures maximum crispiness.

2. Stir-fry aromatics: Heat oil in a wok over medium heat. Add dried chilies and Sichuan peppercorns, stirring until fragrant (about 30 seconds). Toss in garlic, ginger, and doubanjiang, stir-frying until the paste turns reddish and oily.

3. Cook the potatoes: Increase heat to high. Add potato slices, stirring quickly to coat them with the spicy paste. Cook for 5-7 minutes until the potatoes are tender yet crispy at the edges.

4. Season and finish: Lightly crush the peppercorns, then add soy sauces and sugar. Stir well to combine. If using, add vegetables or meat and cook for 2-3 more minutes. Garnish with spring onions.

Serving Tip: Enjoy immediately while hot, straight from the wok for the best texture. Pair with steamed rice to balance the rich, spicy flavors. This versatile dish can also be customized with your favorite proteins or veggies for a hearty meal.