Potato with Salted Egg Yolk is a Chinese dish of twice cooked potatoes, first by lightly coating it with seasoned cornstarch then tossing it in a creamy, mildly spiced salted duck egg yolks.
I recently encountered this dish when we dined in at Yue’s Dumpling Kitchen several weeks ago, I was intrigued on their menu offering and gave it a shot. Honestly that was one of the best potato dishes I ever tried, it was soft inside, slightly crunchy on the edges and the flavour that coats the potatoes is one of the best flavours you will ever try, its creamy, its super savoury and its addictive. It’s one of those dishes you love to eat with chopsticks, you dig in one at a time, devouring it bit by bit and little that you know you finished a whole large serving of it.
Immediately after trying this dish out, that weekend I grabbed the ingredients necessary, then I prepared immediately at home. Since I don’t have a recipe to base on my first time was unlucky, I was rather moist as compared to the crispy ones that I tried, still edible though but it did not pass the QA inside of me. So, for the succeeding tries, I coated it with cornstarch before deep frying to give it that extra crunch and whoalla, I nailed it.