[How to Make Stir-fried Shredded Potatoes] Chewy and don't fall apart! Stir-fried Potato Recipe for Kids 🥔

Hello! This is Han-Kki Gongjakso, creating delicious everyday moments. 👩‍🍳💕

Have you decided on your side dishes for dinner tonight? You open the refrigerator door and see two potatoes sitting there all alone… If you’re wondering, "Ah, what should I do with these?", this is definitely the answer.

The nation's favorite side dish loved by everyone, young and old—it's stir-fried shredded potatoes!

Actually, stir-fried potatoes look easy, but when you actually try them, you've probably experienced them sticking to the pan, being undercooked, or overcooking and falling apart... I'm sure you've all had that experience at least once, right? (When I was newly married, I used to make potato rice cakes all the time, too... 😅)

However, if you just follow the three points I'm sharing today, even a cooking beginner can make crispy and chewy stir-fried shredded potatoes that rival hotel breakfasts!

In particular, I’ll reveal the entire secret behind the umami flavor provided by 'a pinch of sugar,' so please follow along until the end~ Follow me! 🏃‍♀️💨

🥄 Ingredients Preparation (Serves 2)

First of all, shall we check the ingredients? You can whip this up quickly with ingredients you have at home.

Main ingredient: 2 medium potatoes, 1/4 onion, a handful of green onions (optional)

Seasoning ingredients: 1.5–2 tablespoons cooking oil, 2–3 pinches salt (or 1 teaspoon soy sauce), 1 pinch sugar, a dash of pepper, a little whole sesame seeds, 2–3 drops sesame oil

💡 Han-Kki Gongjakso's Tip! Adding onions brings a subtle sweetness, while green onions enhance the flavor. If you don't have them, stir-frying just the potatoes is delicious enough!

1. Slicing Potatoes (Thickness is Key!)

Peel the potatoes and slice them into julienne strips or half-moon shapes. The most important thing here is 'consistent thickness'!

If the thickness is uneven, the thinner pieces will cook first and fall apart, while the thicker ones will be gritty. Please concentrate a little on your slicing! 👀

2. Remove starch (Absolutely do not skip ⭐)

"It's a hassle, can't I just stir-fry it?" Absolutely not! 🙅‍♀️ Rinse the shredded potatoes 2 to 3 times in cold water to remove the starch until the water is no longer cloudy.

You must go through this process so that they do not stick together when roasting, and a neat and pretty color comes out.

3. Shake off the water thoroughly

Drain the rinsed potatoes in a sieve and let them sit for about 2 to 3 minutes. If there is too much moisture, they will feel like they are being boiled rather than stir-fried when placed in the pan, which can result in a mushy texture. Make sure to shake off as much water as possible!

4. Preheat over low heat, then coat with oil

Heat a pan over medium-low heat, then generously drizzle with 1.5 to 2 tablespoons of cooking oil. Add the drained potatoes and stir-fry lightly.

At this point, if the potato scent changes from the fresh 'raw potato smell' to a savory, nutty aroma of oil, it is a sign that the coating is working perfectly! 😋

5. Cover with a lid and cook through (Pro tip! 🍯)

When the potatoes start to become slightly translucent, cover with a lid and let them sit over low heat for about 1 to 2 minutes.

If you keep stirring, the potatoes tend to break apart easily, but if you do it this way, they won't burn and will cook thoroughly, becoming fluffy all the way through.

If you hear a sizzling sound, it's OK. If it's too quiet, the light is off, so please check! Haha.

6. Add vegetables and stir-fry

Once the potatoes are cooked to some extent, please add the onions and green onions. Adding the onions brings out a sweet flavor and makes the color much prettier.

Once the oil coats the bottom of the pan evenly and the vegetables are well combined, it's almost done.

7. Seasoning & The Finest Touch of Flavor (A Pinch of Sugar!)

Make sure to season it last! If you add it beforehand, water will form due to osmosis, making it soggy.

Season with 2-3 pinches of salt (or soy sauce), and here is Han-Kki Gongjakso's secret! Add a pinch of sugar. (Optional)

"Sugar in a side dish?" you might be thinking. But it doesn't just add sweetness; it really brings out the natural nutty flavor of the potato.

It has a mouth-watering flavor even without artificial seasonings. Trust me and add just a pinch! 👍

8. Turn off the lights and finish up.

Turn off the heat, sprinkle with pepper, add sesame seeds, and drop 2-3 drops of sesame oil, then gently mix using the residual heat.

When a savory aroma wafts up, it's done!

Ta-da! The glossy stir-fried shredded potatoes are complete. 🥔💛 Perhaps because I removed the starch before stir-frying, they don't stick together, and each one retains its texture.

As soon as you put it in your mouth, a savory aroma of oil spreads, and as you chew, the mildness of the potato blends with the sweetness of the onion… Ah, this is a real rice thief!

If you put it on warm rice and eat it with kimchi, you don't need any other side dishes.

Review of today's cooking points!

1. Slice to a uniform thickness (for texture!)

2. Rinse in cold water to remove starch (prevents sticking!)

3. Add a pinch of sugar (Umami explosion!)

Neighbors, why don't you take some potatoes out of the refrigerator for dinner tonight and stir-fry them in a flash? The kids and your husband will give it a thumbs up! 👍

If you found this recipe helpful, please give it a like and leave a comment! I'll be back with more delicious stories next time. Have a wonderful dinner~❤