Dry Pot Potato Slices
干锅土豆片 · gān guō tǔ dòu piān
My grandfather in Xi’an cooked this every winter using potatoes dug from his courtyard plot — he’d slice them paper-thin on a bamboo board, then fry them in lard until they curled like little boats. He called them ‘earth flowers’.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Yukon Gold potatoes黄心土豆🛒 local400 g
- ginger生姜🛒 local15 g
- dried red chilies干红辣椒🏮 asian6 g
- light soy sauce生抽🏮 asian12 ml
- neutral cooking oil中性食用油🛒 local25 ml
Yukon Gold potatoes: Yukon Gold preferred for creaminess and crispability. Russet works but may brown faster.
ginger: Peel and cut into matchstick strips — fresh ginger adds brightness, not heat.
dried red chilies: Mild-to-medium heat; deseed if preferred. Sub: 3/4 tsp crushed red pepper.
light soy sauce: Do not substitute with dark soy — color and salt balance rely on light soy’s clarity.
neutral cooking oil: Canola, grapeseed, or peanut oil. Avoid olive oil — low smoke point.
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Instructions
1Peel potatoes and slice crosswise into 2-mm-thick rounds using a mandoline or sharp knife. Soak slices in cold water for 5 minutes, then drain and pat *completely* dry.
薄切+去淀+擦干=不粘不糊
🔍 Look for 浸泡 5 分钟 + 擦干 2 分钟 · 5 minutes soak + 2 min dryingVisual: 片边缘微透光，无可见水珠。Slices are translucent at edges and hold no visible moisture.
You know it's right when: 纸巾按压土豆片后无湿痕。Paper towel shows no dampness after pressing a slice.
2Heat 15 ml (1 tbsp) oil in a nonstick or well-seasoned wok over medium heat. Arrange potato slices in a single layer. Cook undisturbed 3–4 minutes until golden and crisp underneath.
单层铺开，静置定型
🔍 Look for Medium heat 3–4 分钟 · 3–4 minutesVisual: 边缘微翘，底面呈浓郁金褐色。Edges curl upward and underside turns rich golden-brown.
You know it's right when: 锅铲轻推即松动，不粘锅。Slices release easily when nudged with spatula.
3Flip slices carefully using tongs or spatula. Cook another 2–3 minutes until second side is crisp and lightly mottled.
翻面要稳，防碎防叠
🔍 Look for Medium heat 2–3 分钟 · 2–3 minutesVisual: 两面酥脆，中心轻按仍略软。Both sides show crisp texture; centers remain slightly yielding to touch.
You know it's right when: 翻面后立即恢复细微滋滋声。Faint sizzle resumes immediately after flipping.
4Push potatoes to one side. Add remaining 10 ml oil, dried chilies, and ginger. Stir-fry 45 seconds until chilies darken slightly and ginger becomes aromatic.
拨边炝料，免土豆过火
🔍 Look for Medium heat 45 秒 · 45 secondsVisual: 姜丝变软透亮，辣椒微膨色深。Ginger shreds soften and turn translucent; chilies puff and deepen in color.
You know it's right when: 满屋暖香，辛香伴姜气。Fragrance fills the kitchen — warm, spicy, and gingery.
5Return all potatoes to center. Drizzle light soy sauce evenly. Toss over medium heat 60 seconds. Garnish with scallion greens (not listed — use leftover from cauliflower recipe) and serve hot.
酱沿边淋，防焦防咸
🔍 Look for Medium heat 60 秒 · 60 secondsVisual: 酱汁薄裹不积水，不结块不返潮。Sauce glazes slices without steaming; no pooling or clumping.
You know it's right when: 土豆轻滋滋作响，散发咸鲜烘烤香。Potatoes sizzle softly and emit a savory, roasted scent.
Tips
- · Don’t skip soaking — it removes excess starch and prevents sticking.
- · For authentic texture, use a wok, not a flat skillet — curved shape concentrates heat.
- · Leftovers re-crisp beautifully in a toaster oven at 180°C (350°F) for 4 minutes.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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