Julienned Potatoes

Hi! Sticking with the theme of last post, here is another classic, quick and easy dish:


Julienned Potatoes


  •  1-2 Russet potatoes, peeled and julienned
  • salt
  • a splash of soy sauce
  • a splash of vinegar
  • Green onions, chopped- as garnish


  1.  Place the cut potatoes into a bowl of cold water until ready to use in order to preserve color and texture.
  2. Heat some oil in a wok on medium-high heat and stir fry for 3-4 minutes. Potatoes should still be fairly crispy
  3. Add salt, a splash of soy sauce (for color and flavor) and a splash of vinegar (enhances flavor and preserves texture). Stir fry a bit to distribute add ins evenly, then cover for another 30-60 seconds.
  4. Stir fry for another 1-2 minutes. Serve and Enjoy!


So there you have it. As for leftovers, combine with some eggs and maybe a table spoon or two of flour, then grill for hashbrowns or Latakes.

Well, that’s it for this week! I’ll be back soon for Thanksgiving!


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