Yangshuo Fried Potatoes

Yangshuo Fried Potatoes-7205

This quick lunch dish is my interpretation of some tasty street food we discovered in Yangshuo, southern China. At a tiny stall a hawker was selling cubed potato, fried with mustard seeds which he then tossed with coriander leaves, chilli oil and sesame seeds.

It made a perfect grab-on-the-go lunch: cheap, delicious and completely vegetarian. The hot, soft potato was comforting, the chilli oil gave some heat and the coriander leaf gave a burst of freshness. The sesame seeds added a subtle flavour and some texture.

Fried potato in Yangshuo

I’ve tried a few times to recreate it and this is the result. The potatoes are boiled in their skins to keep their shape, then the skin is simply peeled off and the potatoes are cubed ready to fry. This step could be done well in advance and the cooked potatoes kept in the fridge ready to dice.

‘Pop’ some mustard seeds in a bit of oil, stir fry the cubed potato in this hot flavoured oil along with some chilli flakes. A sprinkle of chopped coriander leaves, a pinch of salt and a dusting of sesame seeds and there is your fast, comforting lunch!

I’ve no idea what the Chinese name for this dish is so I’ve simply called it Yangshuo Fried Potatoes, just eating it sends me dreaming to a fairytale landscape of karsts and rivers….

Yangshuo Fried Potatoes-7198Yangshuo Fried Potatoes

serves 2

  • 4 medium-sized waxy potatoes such as Charlotte, Desiree or even Maris Piper. Roughly all the same size.
  • 2 tbsp vegetable oil
  • 1 heaped tsp black mustard seeds
  • 1 heaped tsp dried chilli flakes
  • a handful of roughly chopped fresh coriander leaves
  • 1 heaped tbsp of sesame seeds, plus extra to serve
  • a pinch of salt

Begin by washing the potatoes and removing any ‘eyes’, place the potatoes UNPEELED into a pan and cover with water, add a pinch of salt. Bring to the boil, cover then cook over a simmering heat until the potatoes are cooked through, this should take between 20 minutes and half an hour depending on the size of the potatoes. Test by inserting a knife.

Once cooked, drain the water then pop the potatoes in a bowl to cool down. When they are cool the skins should peel off easily.

Cut the cooked, peeled potato into cubes, set aside while you gather the rest of the ingredients. From here on the cooking happens very quickly.

Heat the oil in a heavy-based frying pan or a wok, when it is hot throw in the mustard seeds and allow them to pop and splutter for a few seconds then add the chilli flakes and the cubed potato.

Gently stir fry, tossing the potato with the spices but giving them time to crisp up a little too. Continue frying the potato until it is hot and has some colour.

Sprinkle over a pinch of salt, the coriander leaves and the sesame seeds and stir to combine.

Serve into two warmed bowls with little sprinkle of some more sesame seeds.

Boil the cleaned but unpeeled potatoes in salted water

Yangshuo Fried Potatoes-7145 Yangshuo Fried Potatoes-7149 Yangshuo Fried Potatoes-7165 Yangshuo Fried Potatoes-7179 Yangshuo Fried Potatoes-7181

This dish makes a delicious and comforting light lunch and it goes really well with some crusty bread if you are feeling extra hungry. A poached or fried egg would be excellent with it too. It can also be used as a side dish, maybe with some veggie sausages or a burger.

Although I made this batch in a kitchen as we are back house sitting in Yorkshire, these fried potatoes are perfect for cooking in a camper van too.

Yangshuo Fried Potatoes
This quick lunch dish is my interpretation of some tasty street food we discovered in Yangshuo, southern China. Serves 2
Print
Ingredients
  1. 4 medium-sized waxy potatoes such as Charlotte, Desiree or even Maris Piper, roughly all the same size.
  2. 2 tbsp vegetable oil
  3. 1 heaped tsp black mustard seeds
  4. 1 heaped tsp dried chilli flakes
  5. a handful of roughly chopped fresh coriander leaves
  6. 1 heaped tbsp of sesame seeds, plus extra to serve
  7. a pinch of salt
Instructions
  1. Begin by washing the potatoes and removing any ‘eyes’, place the potatoes UNPEELED into a pan and cover with water, add a pinch of salt. Bring to the boil, cover then cook over a simmering heat until the potatoes are cooked through, this should take between 20 minutes and half an hour depending on the size of the potatoes. Test by inserting a knife.
  2. Once cooked, drain the water then pop the potatoes in a bowl to cool down. When they are cool the skins should peel off easily.
  3. Cut the cooked, peeled potato into cubes, set aside while you gather the rest of the ingredients. From here on the cooking happens very quickly.
  4. Heat the oil in a heavy-based frying pan or a wok, when it is hot throw in the mustard seeds and allow them to pop and splutter for a few seconds then add the chilli flakes and the cubed potato.
  5. Gently stir fry, tossing the potato with the spices but giving them time to crisp up a little too. Continue frying the potato until it is hot and has some colour.
  6. Sprinkle over a pinch of salt, the coriander leaves and the sesame seeds and stir to combine.
  7. Serve into two warmed bowls with little sprinkle of some more sesame seeds.
Notes
  1. This dish makes a delicious and comforting light lunch and it goes really well with some crusty bread if you are feeling extra hungry. A poached or fried egg would be excellent with it too.
  2. It can also be used as a side dish, maybe with some veggie sausages or a burger.
Vagabond Baker http://vagabondbaker.com/
Yangshuo Fried Potatoes-7184So there you have it, a tasty travel inspired dish for you to try! Have you ever tried to rustle something up from your travels?

 

Follow on Bloglovin

By Rachel Davis

2 Responses

  1. definitely could devour a bowlful of these potatoes right now.. they look seriously delicious. thanks for posting the recipe, one i will be trying!

    • Rachel Davis says:

      Thank you! I fell totally in love with them in Yangshuo and couldn’t wait to try and create the recipe back home. So glad I made specific descriptive notes in my journal.
      Enjoy!

This site uses Cookies - By using this site or closing this you agree to our Cookies policy.
Accept Cookies
x