Lucky Recipes

Sarah's Korean Style Stir Fried Potatoes

Cooking Time: 20 minutes

Difficulty: Walk in the park

Serves: 2 with leftovers



• 5 med to large potatoes - diced into approx 2cm cubes

• Thumb sized knob of ginger - finely diced

• Fresh chilli - as much or as little as you like - you can always use dried chilli flakes - chopped finely

• 3 cloves crushed garlic

• 3 TBSNS toasted sesame seeds

• 3 TBSNS light soy sauce

• 2 TBSNS sesame oil

• 1 TBSN rice wine vinegar

• 1 TSPN liquid honey

• 3 TBSNS canola oil for frying

• 2 Spring onions (or coriander) - chopped finely for garnish.

• Lucky Taco Chilli Salt


• Par boil your potato cubes for 10 minutes in boiling water.

• Drain in a colander and set aside. They should be practically ready to eat - with a tiny bit of bite.

• In a small frying pan, toast your sesame seeds until fragrant and light golden brown. They burn in a jiffy! So don’t take your eyes of them - keep giving the pan a shimmy so they toast evenly. Set aside.

• Put a wok or frying pan over a medium heat. Let it heat up for a few minutes until it starts to smoke. Then pour in your canola oil.

• Add your potato. Try and make sure they are evenly spread out covering the surface area. DO NOT MOVE THEM for at LEAST 3 minutes. Let them go crispy and golden. Then, with a metal spatula of flat bottomed wooden spoon, jiggle your spuds about. Toss them so they go crispy and yummy all over.

• Pour in your honey, rice wine vinegar, sesame oil, soy sauce, garlic, chilli & ginger.

• Toss around so that the spuds are evenly coated.

• That’s it!

• Pour out into serving dish.

• Scatter your toasted sesame seeds and spring onion over the top for garnish and flavour.

• Devour!



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