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1
Place the potatoes in a large pot with 6 cups (1.5 liters) cold water. Add the distilled white vinegar and salt. Bring to a boil over high heat and cook for 4 to 5 minutes after coming to a boil, until the potatoes are just shy of tender. You should be able to pierce a piece but it should still have bite. Drain, rinse with cold water, and let sit in a colander to dry for 5 to 10 minutes. Transfer to a bowl and toss with 1 teaspoon potato starch until well coated.
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2
While the potatoes are cooking, make the sauce. Stir together 1 tablespoon potato starch, the sugar, salt, sherry, black vinegar, soy sauces, sesame oil, and water, and set aside.
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3
Preheat a large wok or skillet. Swirl in 2 tablespoons oil and set over high heat until shimmering hot. Fry the chilies and Sichuan peppercorns and let them sizzle for about 30 seconds, until the chilies start to darken but not burn.
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4
Add the potatoes and stir and cook until they start to brown, 3 to 4 minutes, then add the garlic and ginger. Stir and cook until aromatic, about 30 seconds.
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5
Stir the sauce and pour into the wok, stirring quickly as the sauce thickens. Taste and adjust seasonings as needed. Throw in the green onions and peanuts and stir and cook for about 30 seconds until the green onions turn bright green. Take off the heat and serve immediately with steamed jasmine rice.
