Suanla Tudousi (Hot-And-Sour Sichuan Stir-Fried Potatoes)

1 large or 2 medium waxy potato (about 10 ounces; 280g), such as red bliss or round white, peeled and cut into 1/16-inch-thick matchsticks

4 dried Chinese chiles (about 4g total), stemmed and seeded

Kosher salt

1 teaspoon (5ml) Chinkiang black vinegar

½ teaspoon light Chinese soy sauce

½ teaspoon sugar

½ teaspoon MSG or Totole Granulated Chicken Soup Mix (see note)

1 teaspoon dried Sichuan peppercorns

1 scallion (15g), ends trimmed and cut into 2-inch segments

2 medium garlic cloves (10g), thinly sliced

1 long red hot chile pepper (about 1 ounce; 30g) , stemmed, seeded, and sliced lengthwise into 2-inch matchsticks (see note)

1 long green hot chile pepper (about 1 ounce; 30g), stemmed, seeded, and sliced lengthwise into 2-inch matchsticks (see note)

¼ cup (60ml) neutral oil, such as peanut, canola, or vegetable oil

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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