Peel Yukon Gold or Russet potatoes and julienne them into 1/8-inch sticks. Soak in cold water for 10 minutes, then drain and dry.

Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add 3 minced garlic cloves and 3 chopped dry chili peppers, stirring for 1 minute until fragrant.

Stir in soaked and dried potatoes, cooking for 3 minutes while stirring occasionally to develop a slightly crisp texture.

Pour in 2 tablespoons soy sauce, 1 tablespoon Chinkiang vinegar, and 1 teaspoon kosher salt. Stir to combine and cook for an additional minute.

Remove from heat, drizzle 1 teaspoon sesame oil, stir, and garnish with sliced green onions. Serve hot.