Recipe for simple stir-fried potato

Prepare the Potatoes:

Wash and peel the large potatoes. It’s essential to choose larger potatoes as they are easier to slice into thin strips.

Slice the peeled potatoes into the thinnest julienne strips possible. To maintain crispiness, make sure the strips are as thin as you can manage.

Prepare the Bell Peppers:

Slice the bell peppers into thin strips as well. If using two different colors, it adds visual appeal to the dish.

Prepare the Dried Chili Peppers (optional):

If you like a bit of heat, you can include dried chili peppers. Crush or finely chop them based on your spice preference. You can omit them if you prefer a milder dish.

Stir-frying:

Heat the oil in a large skillet or frying pan over medium-high heat.

Once the oil is hot but not smoking, add the crushed garlic and optional chili peppers. Sauté for a few seconds until fragrant, being careful not to burn them.

Add Bell Peppers:

Add the sliced bell peppers to the skillet and sauté for about 30 seconds, stirring constantly. You want them to retain some crunch and vibrant color.

Add Potatoes:

Quickly add the sliced potatoes to the skillet. Stir well to combine all the ingredients.

Season with salt and pepper to taste. Be mindful of not overcooking the potatoes; you want them to remain crispy.

Maintain the Heat:

If you’re comfortable with high heat, keep cooking on high, ensuring the ingredients don’t burn. If not, reduce the heat to medium but be cautious not to overcook the potatoes.

Finish with Vinegar:

Just before turning off the heat, pour the vinegar evenly over the sautéed potatoes and peppers. Stir well to incorporate the vinegar.

Serve:

Transfer the potatoes to a serving dish.

Enjoy your simple and savory potatoes with the rice and other dished.