Name: Yunnan Spicy Potato Strips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lbs Russet potatoes; 2 cups Vegetable oil for frying; 2 tbsp Yunnan chili flakes; 1 tsp Sichuan peppercorn powder; 3 cloves Garlic, minced; 0.25 cup Cilantro, chopped; 2 stalks Green onions, sliced; 2 tbsp Pickled mustard greens (Zha Cai); 1 tsp Salt; 0.5 tsp Sugar

Side Dishes

Yunnan Spicy Potato Strips

Transport your taste buds to the streets of Kunming with these addictive Yunnan Spicy Potato Strips. These crinkle-cut potatoes are flash-fried and tossed in a vibrant, aromatic spice blend that perfectly balances heat and numbing Sichuan peppercorns.

Prep

15m

Cook

15m

Serves

Calories

285kcal

Qty	Ingredient
2 lbs 900 g	Russet potatoes
2 cups 480 ml	Vegetable oil for frying
2 tbsp 12 g	Yunnan chili flakes
1 tsp 2 g	Sichuan peppercorn powder
3 cloves 9 g	Garlic, minced
0.25 cup 10 g	Cilantro, chopped
2 stalks 20 g	Green onions, sliced
2 tbsp 30 g	Pickled mustard greens (Zha Cai)
1 tsp 6 g	Salt
0.5 tsp 2 g	Sugar

2 Method

Step 1. Peel the potatoes and slice them into thick strips using a crinkle cutter to create the classic Yunnan texture.

Step 2. Soak the potato strips in cold water for 10 minutes to remove excess starch, then drain and pat them completely dry with a clean towel.

Step 3. Heat the vegetable oil in a wok or deep skillet to 350°F (175°C).

Step 4. Carefully fry the potatoes in batches for 5-7 minutes until they are cooked through and the edges are golden and slightly crisp.

Step 5. Use a slotted spoon to remove the potatoes and drain them briefly on paper towels.

Step 6. While the potatoes are still hot, transfer them to a large mixing bowl.

Step 7. Add the minced garlic, chili flakes, Sichuan peppercorn powder, salt, and sugar. Toss vigorously to ensure every strip is coated.

Step 8. Fold in the chopped cilantro, green onions, and pickled mustard greens. Serve immediately while hot and fragrant.

·
A crinkle cutter is essential because the ridges hold onto the spices and oil much better than flat surfaces.
·
Ensure the potatoes are bone-dry before frying to prevent oil splattering and to ensure a better crust.
·
In Yunnan, these are often served 'tender-crisp' rather than crunchy like American fries; don't over-fry them.
·
Add a teaspoon of black vinegar at the end if you prefer a slightly tangy, street-style finish.

? FAQ

Can I bake these instead of frying?

Yes, you can toss them in oil and bake at 425°F (220°C) for 25 minutes, though the texture will be less authentic than the fried version.

What are Yunnan chili flakes?

They are usually sun-dried and slightly smoky. If unavailable, use a mix of Korean Gochugaru and crushed red pepper flakes.

Are these very spicy?

They have a moderate heat level and a distinct numbing sensation from the Sichuan peppercorns. Adjust the chili flakes to your heat tolerance.

Can I make these ahead of time?

They are best served immediately. If you must wait, re-crisp them in an air fryer or hot oven before adding the fresh herbs.

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Yunnans

Yunnan Spicy Potato Strips

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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