🍽️ How to Make Langya Tudou (Wolf Tooth Potatoes)

🧆 Ingredients

• 2 large potatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon Sichuan peppercorn powder
• 2 cloves garlic (minced)
• 2 tablespoons vegetable oil
• Salt to taste
• Chopped cilantro for garnish

🍳 Steps

1. Select and Prepare the Potatoes: Choose two large, firm potatoes—Russet potatoes are best for their high starch content, which ensures a fluffy interior and crispy exterior. When selecting, look for potatoes with smooth, unblemished skin and no green spots or sprouts. Rinse the potatoes thoroughly under running water, scrubbing with a brush to remove all dirt and debris. Peel the potatoes completely with a vegetable peeler, ensuring no skin remains. After peeling, rinse again to remove any residual dirt or starch. Tip: If possible, use organic potatoes for better flavor and fewer chemicals.

   Next, cut the potatoes into jagged strips resembling wolf teeth. Slice the potato lengthwise into thick slabs, then use a sharp knife to carve zigzag edges along each strip. The jagged shape is crucial for authentic Langya Tudou, as it increases the surface area for maximum crispiness. Uniform thickness ensures even cooking—aim for strips about 1 cm thick. Tip: Use a crinkle cutter for easier zigzag edges.

2. Soak the Potato Strips: Immediately place the jagged potato strips into a large bowl of cold water. Soak for at least 10–15 minutes to remove excess surface starch, which helps prevent sticking and promotes a crisp texture. For even better results, change the water once during soaking. After soaking, drain the strips and lay them out on a clean kitchen towel or paper towels. Pat them completely dry—removing as much moisture as possible is essential to avoid dangerous oil splatter and to achieve crispiness. Tip: The longer you soak (up to 30 minutes), the crispier the final result.

3. Boil the Potatoes: Fill a pot with enough water to fully submerge the potato strips. Add a pinch of salt to lightly season. Bring the water to a rolling boil, then carefully add the potato strips. Parboil for 3–5 minutes—do not overcook. The goal is to soften the potatoes slightly while keeping them firm. Test for maturity by piercing a strip with a fork; it should go in with some resistance. Overcooking will make the potatoes mushy and ruin the texture. Once ready, drain immediately and spread the strips out on a rack or towel to cool and dry completely. This step ensures the potatoes fry evenly and do not absorb excess oil. Tip: After boiling, let the potatoes air dry for at least 10 minutes to remove surface moisture.

4. Prepare for Frying: In a large, heavy-bottomed frying pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. The oil should reach about 180°C (350°F) for optimal frying. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning. The garlic will infuse the oil, giving the potatoes a rich aroma. Tip: Use a thermometer to monitor oil temperature for best results.

5. Fry the Potato Strips: Working in batches, add the cooled and dried potato strips to the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy potatoes. Fry for 5–7 minutes, turning occasionally with tongs or a spatula, until the strips are golden brown and crisp on all sides. The jagged edges should become especially crunchy. If unsure about oil temperature, drop in a small piece of potato—it should sizzle immediately. To check for doneness, look for a deep golden color and a firm, crunchy exterior. The interior should remain soft and fluffy. Remove the strips with a slotted spoon and drain on paper towels or a wire rack to absorb excess oil. Repeat until all strips are fried. Tip: For extra crispiness, fry the potatoes twice—first at a lower temperature (160°C/320°F) until just golden, then remove and increase the oil temperature to 190°C/375°F for a second quick fry.

6. Season the Potatoes: While the potatoes are still hot, transfer them to a large mixing bowl. Sprinkle with chili powder, cumin powder, Sichuan peppercorn powder, and salt. Toss gently but thoroughly to ensure every strip is evenly coated. The spices will adhere best when the potatoes are fresh from the oil. Adjust the seasoning to your taste—add more chili for heat, or more cumin for earthiness. For extra flavor, you can also add a pinch of garlic powder or a squeeze of lime juice. Tip: Toss the potatoes in a metal bowl for even seasoning distribution.

7. Garnish and Serve: Finely chop fresh cilantro and sprinkle generously over the seasoned potatoes. Serve the Langya Tudou immediately while hot and crispy. For best results, plate the potatoes on a paper towel-lined dish to absorb any remaining oil. The perfect Langya Tudou has a crunchy exterior and a soft, fluffy interior. If the potatoes become soggy, it may be due to excess moisture or insufficient frying time. Serving suggestion: Pair with a dipping sauce such as spicy ketchup, garlic mayo, or a tangy vinegar-based dip for added flavor. Enjoy as a snack or side dish. Tip: For a street-food experience, serve in paper cones or on skewers.

💡 Tips

• Cut potatoes into jagged shapes for authentic look.
• Do not overcook during boiling to keep potatoes firm.
• Adjust spices to taste.
• Serve immediately for best texture.