Garlic Chili Potatoes Recipe
User Reviews
4.8
48 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
231 kcal
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Cuisine
Indian-Chinese Fusion
Garlic Chili Potatoes Recipe
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Flavorful and easy Garlic Chili Potatoes, made with steamed potatoes, garlic, chili sauce and honey, sprinkled with green onions and sesame seeds. Enjoy them as an appetizer or side!
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Ingredients
- 2 tablespoon oil
- 4 dry red chili whole
- 2 tablespoon garlic freshly minced
- 1 cup yellow onions sliced
- 1 cup bell pepper mixed colors, cut into 1" squares
- 3 tablespoon red chili paste or Schezwan chutney, adjust to taste
- 1 teaspoon soy sauce
- 2 teaspoon vinegar
- 1/2 teaspoon salt adjust to taste
- 1 lb baby potatoes boiled, If larger than an inch cut in half
- 3 scallions or green onions chopped, divided
- 1 tablespoon cornstarch
- 1/3 cup water
- 1 teaspoon honey optional
- 1 teaspoon sesame seeds to garnish
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Instructions
- Heat oil in a wok or pan on high heat. Add dried red chili, garlic and onions. Sauté for 2-3 minutes until the onions become transparent and start to lightly brown.
- Add bell peppers and saute for another minute.
- Add soy sauce, vinegar, red chili paste, salt and stir well. Add the boiled potatoes and sauté for 4-5 mins. Stir frequently and scrape off from the bottom of the pan.
- Mix the cornflour in the water until it forms a smooth texture. Add it in to the potatoes along with half of the green onions (add the white portion of the chopped onions here).
- Stir well until they combine and the cornflour is cooked for about 2 minutes. Turn off heat. Stir in the honey if using.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
- Boiling Potatoes: Here is the recipe to steam baby potatoes in the instant pot. You can also steam them in a stovetop pressure cooker or in a pot.
- Peeling potatoes: Peeling potatoes is not required. I do that for this recipe, but even unpeeled potatoes would work well.
- Frying the potatoes: I do not fry the potatoes. If you want to fry them, and make them crispy. Par boil the potatoes. then fry till they are crunchy. Then you need not saute them much after adding to the sauces.
- Red Chili paste: I used Sambal Olek red chili paste. Another one that I love is Ching’s Secret Schezwan Chutney (not the schezwan sauce), which you can find at Indian grocery stores. The schezwan sauce has garlic in addition to chili paste, but it works well in this recipe. As always, adjust chili to taste.
- Sesame seeds: You can use either black or white sesame seeds.
- Make in the instant pot: I have made this recipe on the stovetop in a wok and the instant pot on sauté mode. Both worked well.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
394mg
(16%)
Potassium
851mg
(24%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1712IU
(34%)
Vitamin C
143mg
(159%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 394mg | 16% |
| Potassium | 851mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1712IU | 34% |
| Vitamin C | 143mg | 159% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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