Chilli Garlic Potatoes Recipe
Chilli Garlic Potatoes are a flavorful and crispy snack featuring golden potato batons tossed in a spicy, tangy sauce made with garlic, ginger, soy sauce, and chilli. This Indo-Chinese inspired dish can be air-fried or oven-baked for a healthier alternative to deep frying, then stir-fried to coat with a vibrant chilli-garlic sauce. Perfect as a party appetizer or a spicy side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Air Frying
- Cuisine: Indo-Chinese
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 4 medium potatoes
- 2 tablespoons olive oil
- 2 tablespoons cornflour
- 1 teaspoon sea salt flakes
- Freshly ground black pepper, to taste
Sauce and Stir-fry
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon red chilli flakes
- 1 small brown onion, halved and thinly sliced
- 1 tablespoon light soy sauce
- 1 teaspoon white vinegar
- 1 tablespoon Sriracha or chilli sauce
- 2 tablespoons tomato ketchup
- 1 teaspoon cornflour mixed in ¼ cup water
Garnish
- ¼ cup finely chopped spring onion (green only)
- White and black sesame seeds, for sprinkling
Instructions
- Prepare the potatoes: Wash and peel the potatoes, then cut them into ½ inch thick batons. Place them in a large bowl and add 2 tablespoons olive oil. Mix well to coat the potato batons. Add 2 tablespoons cornflour, 1 teaspoon sea salt flakes, and freshly ground black pepper to taste. Toss gently to evenly coat all the pieces.
- Cook the potatoes: To achieve a crispy texture, either air fry the potatoes at 200°C for 18 minutes or bake them in a preheated oven at 200°C for approximately 28-30 minutes. Remove the cooked potatoes and set aside.
- Prepare the stir-fry base: Heat 1 tablespoon olive oil in a medium wok over high heat. Add minced garlic, grated ginger, red chilli flakes, and thinly sliced onions. Stir-fry rapidly for about one minute until the onions start turning translucent. Then reduce the heat to medium and continue cooking for another minute to enhance the flavors.
- Combine potatoes and sauce: Add the cooked potatoes to the wok and mix well with the aromatics. Quickly add light soy sauce, white vinegar, Sriracha or chilli sauce, and tomato ketchup. Toss thoroughly so the potatoes are evenly coated in the sauce.
- Thicken the sauce: Reduce the heat to low and pour in the cornflour mixture (1 teaspoon cornflour mixed in ¼ cup water). Stir continuously for about a minute until the sauce is thickened and heated through.
- Garnish and serve: Remove the wok from heat. Sprinkle the chopped green spring onions and a mix of white and black sesame seeds on top. Serve the Chilli Garlic Potatoes hot as an appetizer or side dish.
Notes
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before proceeding to remove excess starch.
- You can adjust the amount of red chilli flakes and Sriracha to control the heat level.
- The mixture of soy sauce and vinegar provides the characteristic tangy and umami flavour, essential to Indo-Chinese dishes.
- Using an air fryer reduces the oil content and results in a healthier snack compared to deep frying.
- Serve immediately for the best texture; leftovers may lose crispiness when refrigerated.
Keywords: chilli garlic potatoes, Indo-Chinese potato recipe, air fryer potatoes, spicy potato snack, garlic chilli potatoes, crispy potatoes, vegetarian appetizer
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