Recipe - Garlic Chilli Potato

Looking for a dish that packs a punch and adds a burst of flavor to your meal? Garlic Chilli Potato is the perfect choice! This vibrant and spicy recipe combines crispy potato wedges with a tangy, garlicky, and slightly sweet sauce, creating a culinary experience that tantalizes your taste buds.

Originating from the fusion of Chinese and Indian cuisines, Garlic Chilli Potato is a popular dish that offers a delightful blend of textures and flavors. The crispy exterior of the fried potatoes provides a satisfying crunch, while the garlic and chili-infused sauce adds a spicy kick, making it an ideal appetizer or side dish for those who love bold flavors.

Whether you're looking to spice up your dinner table or impress your guests with a delicious starter, Garlic Chilli Potato is a versatile dish that fits the bill. It’s not only quick and easy to prepare but also uses simple ingredients that you likely already have in your pantry.

So, if you’re ready to embark on a culinary adventure that combines the heartiness of potatoes with the boldness of chili and garlic, let’s dive into the steps to create this mouth-watering dish!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Ingredients

4 large potatoes, peeled and cut into wedges
4 tablespoons oil (divided)
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
1 green chili, finely chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons soy sauce
2 tablespoons tomato ketchup
1 tablespoon chili sauce
1 teaspoon vinegar
1 teaspoon sugar
Salt, to taste
1 teaspoon black pepper
1 teaspoon red chili flakes (optional)
2 spring onions, finely chopped (for garnish)
Fresh coriander leaves, chopped (for garnish)

Method

- Start by peeling the potatoes and cutting them into wedges. Place them in a bowl of cold water to prevent browning.

- Finely mince the garlic and ginger, and chop the green chili.

- Slice the red and green bell peppers and set them aside.

In a small bowl, mix soy sauce, tomato ketchup, chili sauce, vinegar, and sugar. Stir well until the sugar dissolves. Set aside.

- In a large pot, bring water to a boil and add a pinch of salt.

- Add the potato wedges to the boiling water and cook for 5-7 minutes until they are partially cooked. They should be tender but still firm.

- Drain the potatoes and pat them dry with a kitchen towel.

- Heat 2 tablespoons of oil in a large skillet or frying pan over medium heat.

- Add the parboiled potato wedges to the hot oil in a single layer. Fry them until they are golden brown and crispy on all sides. This should take about 10-12 minutes.

- Remove the fried potatoes and place them on a paper towel to drain excess oil.

- In the same pan, add the remaining 2 tablespoons of oil.

- Add the minced garlic, ginger, and chopped green chili. Sauté for about 2 minutes until fragrant.

- Add the sliced red and green bell peppers to the pan. Stir-fry for 3-4 minutes until they are slightly tender but still crisp.

- Pour the soy sauce mixture into the pan and stir well to coat the vegetables.

- Add the fried potato wedges to the pan and toss them in the sauce until they are evenly coated.

- Season with salt, black pepper, and red chili flakes (if using). Stir well and cook for another 2-3 minutes to let the flavors meld together.

- Transfer the Garlic Chilli Potatoes to a serving dish.

- Garnish with finely chopped spring onions and fresh coriander leaves.