Yunnan Zha Xiao Tudou

Yunnan's mountains are famed for their small, waxy potatoes, and frying them whole then flattening and finishing in a tangy-spicy sauce is a beloved street snack found at night markets across Kunming and Dali. The potatoes develop a crisp shell while staying creamy inside — dressed with sour plum powder, chilli sauce, and fresh mint, they are utterly addictive.

Serves: 4

Ingredients

• 600g (1.3 lb) small baby potatoes (golf-ball size), unpeeled and scrubbed
• Vegetable oil for deep-frying (about 1 litre)
• 2 tbsp (30ml) Yunnan-style chilli sauce or lao gan ma
• 1 tbsp (15ml) light soy sauce
• 1 tsp (5ml) rice vinegar
• 1 tsp (5g) suanmei powder (sour plum powder), or 1 tsp lime juice + a pinch of sugar
• 1 tsp (3g) chilli flakes
• 1 tsp (3g) ground cumin
• 1 large handful fresh mint leaves
• 1 handful fresh coriander
• 2 spring onions, thinly sliced
• Sea salt to taste

Instructions

1. Boil the whole potatoes in salted water for 12-15 minutes until tender when pierced. Drain and allow to steam dry for 10 minutes.
2. Heat oil to 180°C (355°F). Deep-fry the whole potatoes in batches for 4-5 minutes until the skins blister and turn golden. Remove and drain briefly.
3. While still hot, use a heavy pan or the back of a ladle to press each potato firmly until it cracks and flattens to about 1cm thickness.
4. Return the flattened potatoes to the hot oil and fry for a further 3-4 minutes until the cut surfaces are deeply golden and crisp. Drain on a rack.
5. In a large bowl, whisk together chilli sauce, soy sauce, rice vinegar, suanmei powder, chilli flakes, and cumin to form the dressing.
6. Add the hot fried potatoes to the bowl and toss to coat thoroughly. Transfer to a serving plate and shower with fresh mint, coriander, and spring onions.

Cook's Notes: Suanmei powder (酸梅粉) is the distinctive sour-sweet element that sets Yunnan potato snacks apart — it is worth hunting for at Chinese grocers. The double-fry method after flattening gives the potatoes their characteristic blistered, lacy crust. These are best eaten immediately, right from the wok.