Stir-Fried Potatoes with Chiles

Name: Stir-Fried Potatoes with Chiles
Yield: makes 4 servings
Ingredients: Salt and black pepper to taste; 4 medium potatoes, peeled; 3 tablespoons peanut or neutral oil, like corn or grapeseed; 2 fresh Thai chiles or 1 jalapeño, stemmed, seeded, and minced, or 5 or 10 small dried chiles, or about 1 teaspoon hot red pepper flakes, or to taste

December 14, 2011

The first time I was served this I found it completely bizarre, as you may. But I loved it instantly. It’s from Szechwan but is equally at home with Asian and European dishes, as long as they have some guts. The quality of this dish is maintained for only a few minutes; as it gets cold, it becomes far less appealing. So—really—prepare it at the last minute and serve it immediately.

Recipe notes

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