Yummy and easy potatoes! I served mine at room temperature and left out the scallions as I don't care for them. Crispy and spicy - loved these potatoes - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011
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I haven't tried this one yet, but it looks just about right. My guess is that more oil and some chili paste would make it even more authentically Yunnan.
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Rating these was hard because I thought they were quite good and DH hated them. Being a room temp dish makes this great for brunches, pot luck, picnics, or any other make ahead event. Made as written using peeled potatoes (a must) and scallions. Think will make for our next breakfast post luck and get a broader range of opinions. Thanks so much for the post.
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I've made this twice in a couple of weeks. The first time I did half a batch using only three chillies and half the onions. The second time I did half a batch using five chillies and all the onions. I loved it both times, but still think it doesn't quite have the heat that I expect in most Yunnan recipes. Great that it can be served at various temperatures. Oh, and I never peeled my potatoes. They were thin-skinned and I hate to waste the nutrition and flavour. As an aside, I baked extra potatoes the other night, just so I would have enough to make this again. Thanks for posting.
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A delicious spicy dish, so simple to prepare, and easier to eat! a great way to also use up left over potatoes, Thanks for posting this, I will be using it again.
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