Yunnan-Style Dry Pot Potato Slices
云南风味干锅土豆片 焦香下饭 零失败 · pan chinese cuisine
Yunnan-Style Dry Pot Potato Slices is a easy recipe from the self-published legacy Chopzen collection, catalogued as main-course.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
potato土豆
4.0 piece
Dried chiles干辣椒
20.0 piece
scallion葱花
2.0 piece
salt盐
0.04 cup
0.13 cup
Ground chile辣椒粉
0.04 cup
Cumin孜然
0.02 cup
as needed
Steps
- 1
Step 110 min
Slice the potatoes thinly. Soak in cold water for 10 minutes to remove excess starch, then drain and pat dry.
✅ Done when: Slice the potatoes thinly. Soak in cold water for 10 minutes to remove excess starch, then drain and pat dry. Finished: Cook until the surface is gently set and the center reaches 71 C before serving.
- 2
Step 2
Heat oil in a wok over medium heat. Pan-fry the potato slices until golden and crispy on both sides, then remove and set aside.
✅ Done when: Heat oil in a wok over medium heat. Pan-fry the potato slices until golden and crispy on both sides, then remo. Finished: Cook until the surface is gently set and the center reaches 71 C before serving.
- 3
Step 3
Leave a little oil in the wok. Add the dried red chili segments and stir-fry over low heat until fragrant.
✅ Done when: Leave a little oil in the wok. Add the dried red chili segments and stir-fry over low heat until fragrant. Finished: Cook until the surface is gently set and the center reaches 71 C before serving.
- 4
Step 4
Return the fried potato slices to the wok. Add light soy sauce, salt, chili powder, and cumin powder. Toss and stir-fry quickly over high heat until evenly combined. Garnish with chopped scallions and serve.
✅ Done when: Return the fried potato slices to the wok. Add light soy sauce, salt, chili powder, and cumin powder. Toss and. Finished: Cook until the surface is gently set and the center reaches 71 C before serving.