Stir-Fried Potato Slivers with Spring Onion

29th July 2016

Interview: Killian Fox
Photographs: Laura McCluskey

“A Shaoxing rickshaw driver once told me he had subsisted mainly on potatoes during his rural childhood because his family was so extremely poor. “Tian a! (Heavens!)” he said when I told him that many of my own compatriots actually regarded them as a delicious treat and even a staple food. Although the Chinese don’t hold potatoes in the same esteem, they do have several fine ways of cooking them. This recipe is unexpectedly tasty and makes a good accompaniment to rice with another dish or two.”
Fuchsia Dunlop, food writer, London


400g waxy potatoes
2 tbsp cooking oil
4 tbsp thinly sliced spring onions, green parts only


Peel the potatoes. Cut them into 3-4mm slices, then into 3-4mm slivers. If not cooking immediately, cover them in lightly salted cold water until needed.

Heat the oil in a seasoned wok over a high flame. Add the potatoes and stir-fry for a few minutes until just cooked but still a little crisp. Season with salt. Add the spring onions and stir to give them a lick of heat, then serve.



Posted 29th July 2016

In Recipes


Interview: Killian Fox
Photographs: Laura McCluskey