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Chinese Chili Potatoes

Recipes are categorized immediately upon reading, watching, or tasting.  Yes, No, or What the Hell?  The latter given to those recipes that A) are over the top in work/ingredients/complication like Julia Child's Beef Bourguignon which I want to make but cannot find the energy and wonder does the recipes really need to be that complicated? B) are absurdly off the wall such as sweet scrambled eggs which sounds easy enough but will never be tried/attempted and have to wonder why any sane person would? and C) are so vastly different and off the beaten path they have to be tried just for the sake of trying like Chinese Shredded Potatoes with Vinegar and Chili.

Modifications Made:
Red pepper flakes replaced dry chopped chilis.

Scaled for Likability: Good
Not really hashbrowns and not really french fries.  Not really crispy and not really crunchy.  They would not be good served cold as I think they would be too oily.  They would also be lots better if they were served with chopped dried chilis instead of red pepper flakes as the chilis fried in the oil would allow for a better infused heat into the potatoes.  Usage of reduced sodium soy would allow for a sprinkle of salt giving a bolder flavor to the final product.  More along the line of salt on hashbrowns or fries.  The great thing about this recipe it would be a great usage for potatoes that have gone soft in the pantry.  To kick up the flavor one could add a splash of chili oil (or garlic infused chili oil) across the final product for extra heat or even use Sweet Chili Sauce.

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