First, wash the potatoes thoroughly and peel them.

Slice the peeled potatoes. When I make stir-fried potatoes, I don't use a knife to shred potatoes. When stir-fried potatoes, the thickness of the potatoes must be constant to cook the same, so it is delicious, but if it is jagged, some potatoes are cooked and crushed first, and some potatoes are undercooked, so the taste disappears. If you are not confident with cutting, please use a chopping knife.
Tips for making stir-fried potatoes without failure 1.
When shredding potatoes, cut them into regular thicknesses.

Rinse the shredded potatoes in water and soak them in cold water for a while. You don't have to soak it for a long time. If you don't have much time, you can rinse it off several times. I soak it for about 10 minutes and rinse it before using it. When stir-fried potatoes, it sticks to the frying pan and fails because of potato starch. It sticks to the frying pan because of the viscosity of the starch that gets white while cutting. If you rinse it several times in water, soak it, and use it, the whole thing disappears and does not stick.
Tips for making stir-fried potatoes without failure 2.
Dip shredded potatoes in water for a while and rinse to remove starch.

I'm going to add some carrots for the pretty color. If you cut the carrot and put it in right away, it's not good because the color of the carrot is cut on the potato. So I put carrots in water for a while and use them.

Rinse the potatoes with water and strain them through a sieve.

First, put 3T of cooking oil into the drained potato. Add 1 ton of salt for seasoning.
You don't need to add a lot of cooking oil if you mix it with the potato first, rather than putting a lot of cooking oil in a frying pan. Potatoes are already coated with cooking oil, so they don't get stuck when stir-frying them.
Tips for making stir-fried potatoes without failure 3.
First, mix it with cooking oil

Add carrots to potatoes seasoned with cooking oil and salt and mix together.

Pour a small amount of cooking oil in a frying pan about 2T, and stir-fry potatoes and carrots. It's better to stir-fry it on medium heat. If you stir-fry it over high heat, the potatoes can burn. And I sliced the shredded potato and stir-fried it for about 5 minutes. You can adjust the frying time according to the thickness of the potato. Please don't stir-fry too much. If it's cooked too much, the potato breaks and tastes bad. I added salt, but it depends on your taste, so if it's bland, you can add more salt.

If you want to shred the onions, you can stir-fry the potatoes and then shred the onions in the middle and stir-fry them together.

Lastly, for the color, add chopped green onions and stir-fry them. That's it.

Add sesame seeds and mix them together!

It's a delicious stir-fried potato that's crunchy and alive.
The potato is not undercooked and not overcooked, so the texture is good. Each one is alive, so it's delicious because it's savory when you eat it.
It didn't get stuck, did it? Even though I didn't add a lot of cooking oil, it was fried so that it didn't stick.