Shredding potatoes, traditional Chinese and modern takes on potato

The Solanum tuberosum, or better known as potato. In Holland the potato is the main carb component of dinner. The potato is what rice is for Asia, what pasta is for Italy, what bread is for France. Growing up the potato was a vegetable. More because we would eat Asian food, not dutch.

In Holland we would make boiled potatoes, or fries. Make a mash and mix it with other vegetables. Very heavy rich flavors and good food for hard labour. When I was in Chongqing, my colleagues will order for all of us in the canteen. Among the dishes, a potato dish called 炒土豆丝. Translated it means, shredded fried potato. So you can imagine what it could be. Thinly sliced or shredded stirfried potato.

Chinese shredded potato next to (sweet) potato and mango salad

Traditional dish as an inspiration for a modern version. 

It always tasted very clean and fresh. I started to make it myself in my small Chinese kitchen. Trying to figure out how to make this potato dish. Since then I made the dish more often. Back in Holland I was inspired to take it to another level, adding more flavor. I made this lukewarm potato and sweet potato salad, mixed with mango and herbs. Both dishes are great, so here they are.

In California I first came around sweet potatoes. Fries, pies, baked, boiled, mashed. Similar to all the applications of a normal potato. It made me wonder about how the potato and sweet potato are related. Because the texture of the raw potatoes, the skins felt so different. I found out, they aren't family. In no way related at all.

Diptych drawing and papercut about the potato and sweet potato plant and vegetable, 2013

青椒炒土豆丝 'Chinese shredded potato'
2 small-medium size potatoes
1/2 a green pepper
or 1 green onion or scallion
1 tablespoon of white vinegar

Clean and peel the potato. Cut into slices smaller then 1/2 a cm. Then cut strips in the same size. Rinse the potato well and let it leak. Put a skillet on high heat, add around 1-2 tablespoons of oil. Sunflower or canola will be fine. When the pan is hot add the potato and let it fry for some minutes, tossing every now and then. In the meanwhile clean and cut your pepper of onion. Add these to the potatoes and add a slash of water. Season well and let all the moisture evaporate. Taste to check if it is cooked, if not add another splash of water. Just before done, add the vinegar, this will let the potato stay crisp. If done, serve up warm.

Shredded (sweet) potato and mango salad
2 small-medium size potatoes
1 small-medum size sweet potato
1/2 a ripe mango
1 lime
Bunch of fresh herbs, like cilantro, mints or scallions
Optional: 1/2 a red chilli

Clean and peal the potatoes.  Cut into slices smaller then 1/2 a cm. Then cut strips in the same size. Rinse the potato and let it leak. Put a skillet on high heat, add around 1-2 tablespoons of oil. Sunflower or canola will be fine. When the pan is hot add the potatoes and let it fry for some minutes, tossing every now and then. Add the juice of 1/2 a lime. Season well and let all the moisture evaporate. Taste to check if it is cooked, if not add a splash of water. If done, take them out of the skillet and set aside.

Now cut your mango into strips similar to the potato. Clean the chilli and herbs, cut them if necessary or to our liking. Toss the mango and herbs with the potato. When combined garnish with some cilantro leaves and lime wedges on the side.

up: Purple potato and white sweet potato mango salad with herbs and lime on the side

down: Potato and orange sweet potato mango salad

Great as sides for your meal, great with rice or as a springroll filling. Serve warm to lukewarm. Enjoy!