How to Make Candied Potato

Candied Potato is a signature dish known for its color, aroma, and taste, belonging to the Shandong cuisine (Lu cuisine) category.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

2 Potatoes
300 ml Cooking oil (enough to allow the potatoes to float)
30 g Starch
120 g Granulated sugar (use plenty of sugar to coat the potatoes in a thick syrup, creating the candied effect)
100 ml Water
5 g Sesame seeds

Peel the potatoes and cut them into uniform small pieces. Toss them in starch (without adding water) until the potatoes are evenly coated.
Heat the oil in a wok or pan. Add the potato pieces and deep-fry gently for 5-7 minutes until a chopstick can easily pierce through them.
Remove the potatoes and set them aside in a large bowl.
Add water and granulated sugar to the pan. Stir slowly in one direction until the sugar turns brown.
Return the potatoes to the pan and stir-fry for 30 seconds before removing from heat.
Plate the potatoes and sprinkle with sesame seeds.

Example finished dish

Do not overcook the potatoes during frying; otherwise, they may not hold their shape well when served, affecting presentation.
Consider straining and reusing any leftover cooking oil in an oil container.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.