Love potatoes? Check out some of the best and easy-to-make potato recipes. Jump to:About the recipe IngredientsStep-by-step InstructionsTipsMore Asian RecipesRecipe cardUser Reviews
About the recipe
We love potatoes in any form, and this chili potato is the easiest recipe to make, and my family loves it. These Asian potatoes are crispy on the outside, soft, and melt in the mouth inside, and the sauce is finger-licking good. To make it healthier, instead of frying, you can oven-bake the potatoes or toss the boiled potatoes in the sauce. The texture will vary, but it will still be good.
Ingredients
Potatoes: Russet potatoes are what I have used. Based on the variety of potatoes you use, the texture will vary. Corn starch: Toss the potatoes, which will create a crispy outer texture when fried. For flavor: Garlic, ginger and green chilies Sauce and seasonings: tomato sauce, soy sauce, Worcestershire sauce, vinegar, and red chile powder is used. For garnish: Don’t miss to garnish with sesame seeds, coriander leaves, and green onions for a restaurant look and taste. See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
Frying the potatoes
Peel the skin of potatoes and cut them into small cubes. Wash and drain. Sprinkle corn flour to the potatoes and toss. Heat oil in a pan for frying. See that pan is atleast 40 % covered with oil. Once the oil is hot, deep fry the potatoes in medium - medium-high flame till they are crisp and golden in color. Do not overcrowd the pan. Transfer it to a paper towel to absorb any excess oil.
Prepare the sauce
While the potatoes are frying, you can simultaneously start preparing the sauce. Heat oil in a non-stick pan. Add green chilies, garlic cloves, and Ginger, and saute till the garlic becomes light golden in color. Add tomato ketchup or sauce, soya sauce, Worcestershire sauce, vinegar, and red chili powder, mix well, and cook for 2 - 3 minutes. Add 1 or 2 tablespoon of water only if desired. Let the sauce be thick.
Toss potatoes and sauce
Just before you are ready to serve, mix the fried potatoes in sauce and toss until well-coated. Garnish it with sesame seeds, coriander leaves, and green onions.
Tips
You can substitute cornstarch with rice flour or all-purpose flour (maida). Vary the sauce to your taste. See that the oil is not too hot or too cold. Fry on medium to medium-high flame. If the oil is too hot, then potatoes will turn brown and remain uncooked inside, and if the oil is cold, potatoes will absorb excess oil.
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Recipe card
