Stir-Fried Potatoes with Chiles

• Salt and black pepper to taste
• 4 medium potatoes, peeled
• 3 tablespoons peanut or neutral oil, like corn or grapeseed
• 2 fresh Thai chiles or 1 jalapeno, stemmed, seeded, and minced, or 5 or 10 small dried chiles, or about 1 teaspoon hot red pepper flakes, or to taste

1. Bring a large pot of water to a boil and add salt.
2. Shred the potatoes, using the julienne blade of a mandoline, the shredding disk of a food processor, or a box grater.
3. Plunge into the boiling water and remove after 30 seconds; immediately rinse under cold running water.
4. The potatoes should remain quite crunchy; do not cook them until they are tender.
5. Drain.
6. Put the oil in a large skillet, preferably nonstick, over medium-high heat.
7. Add the chiles and cook until they sizzle, about a minute, then add the potatoes.
8. Cook, stirring constantly, just until they begin to brown, about 5 minutes.
9. Add some salt and pepper, then taste and adjust the seasoning and serve immediately.

salt, potatoes, peanut, fresh thai chiles

Taken from www.epicurious.com/recipes/food/views/stir-fried-potatoes-with-chiles-386148 (may not work)