Chinese · side
Quick And Easy Yunnan Potatoes
Quick And Easy Yunnan Potatoes reads nutty 4.5, richness 4.1 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Chinese side, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.8 / 10
- Sweet & Fruity — 3.6 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 5.7 / 10
- Aromatic & Spice — 3.6 / 10
The measured notes (of 18)
Nutty 4.5 · Richness 4.1 · Salinity 3.6 · Sweetness 3.1 · Herbaceous 3.1 · Heat 2.9 · Allium 2.4 · Earthy 2.0 · Fruity 1.7 · Umami 1.6 · Bitterness 1.2 · Warm Spice 1.1 · Sourness 0.7
What's in it (5)
- 3 tablespoons peanut oil (or vegetable oil)
- 5 dried Thai chiles
- 6 cups cooked potatoes, cut in bite-sized pieces
- 1 cup scallion, finely chopped (or a mix of scallions and chives or garlic shoots)
- salt
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 53.5 kcal, 2.4 g protein, 0.1 g fat, 11.4 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (7 steps)
- Heat wok or heavy skillet over high heat.
- Add oil and swirl to coat bottom of pan.
- Add chiles and cook, stirring, until they begin to puff up, about 30 seconds.
- Add potatoes and stir-fry for about 3 minutes, pressing them against the pan to brown them.
- Add scallions and salt and stir-fry another 2 minutes.
- I prefer to remove the chiles before serving.
- Serve hot, cold or at room temperature.
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- Makdous (Baby Aubergines Cured with Walnut and Chilli) — Syrian
Keep reading: what nutty, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.