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Chili Potato Recipe

Chili Potato Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 2 large russet potatoes (about 1 lb), cut into ½-inch wedges
  • 3 tbsp cornstarch
  • Oil for frying
  • 1 small red onion, thinly sliced
  • ½ green bell pepper, sliced into strips
  • 2 cloves garlic, minced
  • 1 green chili, slit lengthwise (optional)
  • 2 tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 tbsp tomato ketchup
  • 1 tsp white vinegar
  • ½ tsp sugar
  • 1 tbsp water
  • 1 tbsp chopped spring onions

Method
 

  1. Toss potato wedges with cornstarch to coat evenly, then let them rest for 5 minutes.
  2. Fry in batches in 350°F (175°C) oil for 6 to 7 minutes until golden and crisp. Drain and salt lightly.
  3. Pour off most oil, leaving 1 tbsp in the pan. Sauté onion and bell pepper over high heat for 3 to 4 minutes.
  4. Lower heat to medium, add garlic and green chili, cook 30 seconds. Stir in soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Simmer 2 minutes until thickened.
  5. Fold in fried potatoes and half the spring onions. Serve immediately topped with remaining spring onions.

Notes

A wire rack rest after coating helps the cornstarch set better, giving you a crunchier fry. If your sauce thickens too fast, splash in a little extra water.