Crispy Red Potato Stir-fry: A Delight of Sweetness and Savory Flavor!
Crispy Red Potato Stir-fry: A Delight of Sweetness and Savory Flavor!
Delicious Stir-fry Recipe Using Nutritious Red Potatoes
Create a special stir-fry with red potatoes, which are much starchier and tastier than regular potatoes! Red potatoes boast a deeper flavor due to their longer growing period. Their abundant moisture means they are tender and don’t cause throat dryness, and their peels come off easily. Plus, they contain less solanine, a substance that can cause food poisoning, making them safe to eat raw. Rich in anthocyanins, vitamin C, and iron, red potatoes are excellent for vision protection, boosting immunity, preventing colds, and lowering blood cholesterol levels. Store them in a cool place, and for long-term storage, wrap them in newspaper and refrigerate. Today, we’ll show you how to make a simple yet elegant stir-fry using these delicious red potatoes.
Main Ingredients- 2 Red Potatoes
- 1/2 Large Onion
- 1/3 Carrot
Cooking Instructions
Step 1
First, wash and prepare the red potatoes. Red potatoes look similar to sweet potatoes on the outside, but their flesh is a vibrant yellow, ensuring an appetizing color when cooked.
Step 2
This contrast between the exterior and the rich yellow interior is what makes red potatoes so unique and appealing.
Step 3
Peel the red potatoes thinly using a potato peeler or knife, then julienne them into strips about 0.3 cm thick. Cutting them thinly is key to shortening the cooking time and achieving a tender texture.
Step 4
Slice the onion into strips, and julienne the carrot slightly thinner than the red potatoes. As carrots cook, their color intensifies and they soften, so cutting them to a similar thickness as the potato strips ensures a balanced texture.
Step 5
Soak the julienned red potatoes in cold water for about 10 minutes to remove excess starch. You can also briefly soak the julienned carrots in cold water to reduce the leaching of red color. Red potatoes contain more starch than regular potatoes, making them prone to clumping or sticking when stir-fried, so this starch-removing step is essential. Removing the starch will result in a cleaner and more delicious stir-fry.
Step 6
Drain the red potatoes and carrots well after soaking. Thoroughly removing the water is important to prevent oil splattering and potential burns while cooking. Gently pat them dry with paper towels to absorb any remaining moisture.
Step 7
Heat 2 tablespoons of canola oil in a pan over medium heat, then add the julienned red potatoes and carrots. Stir-fry until they are about halfway cooked. Once they’re partially cooked, add the sliced onions and the remaining 2 tablespoons of canola oil, continuing to stir-fry. Sautéing until the onions become translucent will enhance their sweetness and deepen the dish’s flavor.
Step 8
When all the ingredients are cooked through, add 2 pinches of sugar for sweetness and 1/2 teaspoon of kosher salt to season. Adjust the salt according to your preference. Sugar acts as a flavor enhancer here.
Step 9
Notice how they haven’t stuck to the pan despite the starchiness? Red potatoes break down more easily than regular potatoes, so it’s best to stir them gently rather than constantly tossing them. Using a spatula and employing wrist flicks for a light stir will help maintain the shape of the red potatoes while cooking them perfectly. Finally, sprinkle with toasted and black sesame seeds for an added nutty aroma. Enjoy!
