Ma La Potato Slices (Spicy and Numbing)
A classic Chinese cold dish featuring crispy potato slices coated in a spicy, numbing red oil. Quick and easy but bursting with flavor, perfect as an appetizer or side dish.
Ingredients
10 items- Potatoes 2 (about 400g)
- Chili oil 2 tbsp
- Sichuan peppercorn powder 1 tsp
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Black vinegar 1 tbsp
- Sugar 1/2 tsp
- Salt 1/2 tsp
- Scallions 2 stalks
- Cilantro (optional) to taste
Nutrition
Steps （7 steps）
Peel and slice potatoes into 2mm thick rounds. Soak in cold water for 10 minutes, changing water once, to remove excess starch and keep crisp.
Bring water to a boil, add 1 tsp salt. Blanch potato slices for about 1 minute until translucent and just cooked but still crunchy. Transfer to ice water to cool, then drain well.
Prepare a heatproof small bowl with minced garlic, Sichuan pepper powder, dried chili flakes, and white sesame seeds (optional).
Heat 3 tbsp vegetable oil in a small pan over medium-low heat until slightly smoking (about 60% hot). Carefully pour hot oil over the aromatics to release fragrance; stir well.
Add light soy sauce, black vinegar, sugar, salt, and extra chili oil (if desired) to the same bowl. Stir to combine into a dressing.
Put drained potato slices in a large bowl, pour over the dressing, add scallions and cilantro (if using). Toss well with chopsticks or hands until each slice is coated.
Let the salad sit for 3-5 minutes to absorb flavors. Serve at room temperature or chilled for better taste.
Tips
Slice potatoes as thin as possible and do not over-blanch to maintain crunch. The hot oil pouring step is key for releasing fragrance. Adjust spiciness and sourness according to preference.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.