Preparation Time: 2 minutes
Cooking Time: 4 minutes
Total Time: 6 minutes
red (or 1 large russet potato) (8 to 10 ounces)
toasted sesame oil
vegetable oil for frying
Peel and shred the potato into a sieve.
Rinse shredded potato in cold water, drain, and press out excess water.
Transfer to a mixing bowl, add salt, and mix well.
Coat a pan with oil and heat over medium heat.
Add potato and stir fry about two to five minutes (until potato is just beginning to go limp, but not browned – similar to “al dente” for pasta).
Remove from heat and cool.
Note: Be careful not to overcook the potato – the shreds should be only slightly limp