Hi all, my husband has been looking for a recipe that someone had made once and he fell in love with. He said it was called Chinese potatoes. Anyone ever heard of that and do you know how to make it?
Greatly appreciated!

Originally Posted by WiccanSpirit

Hi all, my husband has been looking for a recipe that someone had made once and he fell in love with. He said it was called Chinese potatoes. Anyone ever heard of that and do you know how to make it?
Greatly appreciated!

Well... maybe this isn't what you want, but I have this recipe. Note that I haven't tested it yet so I have no idea how it will turn out. Thinly slice a pound of potatoes. Combine them with a teaspoon of brown sugar, a tablespoon of soy sauce (light), a teaspoon of flour, and a tablespoon of peanut oil. Stir until the potatoes are coated and chill them for about 90 minutes.

Heat 2 tablespoons of peanut oil in your wok over a relatively high heat. Stir-fry your potatoes for a few minutes. (2-3) Add a cup of broth (chicken works well unless you like beef flavor better, a teaspoon of sugar, and a sprinkling of salt (just lightly though!)

Cover the wok and turn the heat down. These "Stir-Fried Potatoes" are done when they are tender and have soaked up most of the liquid.

Originally Posted by WiccanSpirit

Hi all, my husband has been looking for a recipe that someone had made once and he fell in love with. He said it was called Chinese potatoes. Anyone ever heard of that and do you know how to make it?
Greatly appreciated!

Yes as kids one of my uncles had made chinese potates and till today when ever we do have them we really enjoy them,
well the receipe is vy vy simple all you need is:
3 tablespoons olive oil
3 tablespoons of finely chopped garlic
7 to 8 potatoes peeled and diced (it has to be cut into pea size pieces,vy vy small)
salt to taste
red chilli powder (put in as much chilli as you can eat,depends on every person)

method-- in a pan heat the oil, add in the garlic, when slightly brown,add in potatoes, salt, cook on medium high fire till potatoes are done .Once done add in the red chillies .
Serve hot with fresh bread. The taste so good.
When you make them pls let me know if your husband enjoyed them.
I would also like to know if theese are the chinese potatoes he had once tasted and where did he first have them , thanks

Great recipe, I tried it out tonight and it was delicious....good work!

thank u neha for the recipe... i would try it out soon when we bring potatoes

You may want to try this.
This is recipe for a mix of sweet potato and squash .

Ingredients
1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.

I never heard about Chinese potatoes before. One recipe calls for sweet potatoes and the other doesn't. Does it matter what potatoes to use?

Originally Posted by katharina

Well... maybe this isn't what you want, but I have this recipe. Note that I haven't tested it yet so I have no idea how it will turn out. Thinly slice a pound of potatoes. Combine them with a teaspoon of brown sugar, a tablespoon of soy sauce (light), a teaspoon of flour, and a tablespoon of peanut oil. Stir until the potatoes are coated and chill them for about 90 minutes.

Heat 2 tablespoons of peanut oil in your wok over a relatively high heat. Stir-fry your potatoes for a few minutes. (2-3) Add a cup of broth (chicken works well unless you like beef flavor better, a teaspoon of sugar, and a sprinkling of salt (just lightly though!)

Cover the wok and turn the heat down. These "Stir-Fried Potatoes" are done when they are tender and have soaked up most of the liquid.

I tried this recipe, and added a tablespoon of flour and a pinch of kosher salt to thicken it up a bit, and used beef bouillon in place of broth, and it was great. Thanks for the recipe!