Crispy and Savory Pan-Fried Potato Julienne with Perilla Oil
Super Simple Side Dish: Pan-Fried Potato Julienne Recipe
Nourish your body with alkaline ingredients! This potato julienne is cooked to a delightful crisp in perilla oil, making it exceptionally nutty and delicious. It’s incredibly easy to make – perfect for a quick and satisfying side dish!
Main Ingredients
- 3 medium potatoes
- 1/3 carrot
Seasoning & Others
- 1.5 tsp fine salt
- 3 Tbsp perilla oil
- 2 Tbsp cooking oil
- 1.5 tsp fine salt
- 3 Tbsp perilla oil
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
Combine 3 Tbsp of perilla oil and 2 Tbsp of cooking oil in a pan and heat over medium heat. Using a mix of oils helps increase the smoke point, preventing the ingredients from burning and allowing them to become crispier.
Step 2
Once the pan is sufficiently hot, add the julienned potatoes and carrot. Stir-fry lightly to coat the ingredients evenly with oil. Then, add 1.5 tsp of fine salt and mix well. Finally, cover the pan with a lid and cook over medium heat for about 5 minutes. This step is to partially cook the potatoes.
Step 3
After 5 minutes, remove the lid. Continue to stir-fry, allowing the moisture from the ingredients to evaporate. This process removes excess water, enhances the nutty flavor of the perilla oil, and creates a wonderfully crispy texture. Cook until golden brown and most of the moisture has evaporated.
