Crispy & Tender Stir-fried Shredded Potatoes with Butter (Japchae-style)
A Fail-proof Recipe for Stir-fried Shredded Potatoes that Won’t Break Apart, Infused with Savory Butter Flavor. A Beloved Side Dish!
Potatoes, peaking from June to October with the famous summer variety, are a staple vegetable enjoyed year-round. While they can be a main course, today we’ll be using them as a delicious side dish. Among various potato dishes like stir-fried, braised, or pancakes, ‘Stir-fried Shredded Potatoes’ is arguably the most popular. Since they are cut into shreds, they can easily break apart, but I’ll share my best tips for keeping them intact and wonderfully flavorful, enhanced with a touch of butter! Get ready to elevate your home cooking with this fantastic recipe.
Main Ingredients- 2 medium potatoes
- 1/2 onion
- 1/3 stalk scallion
Seasonings & Aromatics- 1 Tbsp cooking oil
- 1 Tbsp butter
- Salt (to taste)
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking oil
- 1 Tbsp butter
- Salt (to taste)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, peel the potatoes and rinse them under running water. Then, cut them into long shreds, about 0.5cm thick. Avoid cutting them too thinly, as they can easily break apart during cooking. Immediately soak the shredded potatoes in cold water for about 10 minutes to remove excess starch. This step is crucial for preventing them from sticking together and improving their texture.
Step 2
After draining the potatoes, transfer them to a sieve to remove any excess water. Sprinkle about two pinches of salt over the shredded potatoes (for 2 medium potatoes) and gently mix them. Let them sit for 10 minutes to salt. This process draws out more moisture and starch through osmosis, making the potatoes firmer and less likely to fall apart. It also allows the salt to penetrate the potatoes, meaning you won’t need to add much seasoning later. If the water released from the salted potatoes looks milky with starch, rinse them lightly under cold water and drain thoroughly. (Note: If you’ve cut the potato shreds very thinly, only salt them for 5 minutes.)
Step 3
While the potatoes are salting, prepare the other vegetables. Slice the onion into shreds of a similar thickness to the potatoes. Finely mince the scallion. Having these prepped beforehand will make the stir-frying process much smoother.
Step 4
Heat a frying pan over medium heat. Add 1 tablespoon of cooking oil and 1 tablespoon of butter. Let the butter melt completely, stirring occasionally. Be careful not to use high heat, as butter can burn easily. You’ll notice a wonderful nutty aroma as the butter melts.
Step 5
Once the butter has melted, add the drained shredded potatoes to the pan. Stir-fry them over medium heat, tossing frequently. Even after removing starch, potatoes contain a lot of natural starch, so they can stick to the pan if left untouched. Keep stirring until the potato shreds become translucent. Stirring prevents them from clumping and ensures even cooking.
Step 6
When the potatoes are about halfway cooked and translucent, add the sliced onions and 1/2 tablespoon of minced garlic to the pan. Stir-fry everything together. The sweetness of the onions, combined with the garlic and butter, will create an incredibly delicious aroma at this stage! Continue to stir-fry until the onions become translucent. By the time the onions are cooked through, the potatoes should also be nearly done.
Step 7
Taste the dish and add a little more salt if needed, using your fingertips to sprinkle it in small amounts. In my case, because the potatoes were pre-salted and the butter added richness, I found the seasoning to be just right without extra salt. Finally, toss in the minced scallions and stir-fry for about 30 seconds. Your delicious stir-fried shredded potatoes, with a slightly crispy exterior and tender interior, are now ready! Enjoy them with a warm bowl of rice.
