Spicy & Sour Shredded Potato Recipe

Prepare potatoes

Wash and peel the potatoes. Using a mandoline set to a thin setting (2–3 mm) or a sharp knife, shred the potatoes into thin matchsticks. Place shredded potatoes into a large bowl of cold water immediately to prevent browning and to remove excess starch.

Rinse and soak

Swirl the shredded potatoes in the cold water, then pour off the cloudy water. Refill with fresh cold water and repeat rinsing 2–3 times until the water is mostly clear. After rinsing, soak the shredded potatoes in fresh cold water for 10 minutes to remove remaining starch and to keep the texture crisp.

Blanch (optional for slightly softer but still crisp texture)

Bring 4 cups of water to a rolling boil in a medium pot with 1/2 tsp coarse salt. Drain the shredded potatoes from their soak, add them to the boiling water, and blanch for 45–60 seconds—just until they turn opaque but still hold a bite. Immediately drain and transfer to a bowl of ice water to stop cooking for 1 minute. Drain thoroughly and spread on a clean towel; gently pat dry to remove excess moisture.

Toast and infuse oils

In a small skillet over medium heat, warm the neutral oil for 30 seconds. Add the minced garlic and minced ginger and cook 20–30 seconds until fragrant but not browned. Remove from heat and stir in the chili oil and toasted sesame oil. If using Sichuan peppercorns, toast them in the pan briefly before crushing and add to the oil to bloom their aroma.

Combine dressing

In a small bowl, whisk together the black vinegar, lime juice, light soy sauce, granulated sugar, and black pepper until the sugar dissolves. Pour the warm oil mixture into the vinegar-soy mixture slowly while whisking to combine. Taste and adjust: add a little more vinegar for sourness, soy for saltiness, or chili oil for heat.

Assemble seasoned potatoes

Place the drained, blanched (or raw but well-drained and patted-dry) shredded potatoes into a large mixing bowl. Pour the dressing over the potatoes. Add the sliced scallions and chopped cilantro (if using). Toss vigorously with tongs or two forks until the dressing evenly coats the potatoes and the strands separate. Let sit 5–10 minutes to allow flavors to meld; taste and adjust seasoning (add a pinch more salt, soy, or vinegar as desired).

Finish and serve

Transfer the dressed shredded potatoes to a serving plate. Sprinkle with toasted sesame seeds and extra chili flakes if you like more heat. Serve immediately for the best crisp-tender texture, or chill for 10–20 minutes if you prefer it colder and slightly firmer. The salad will keep refrigerated in an airtight container for up to 24 hours; textures will soften over time.