Garlic Chilli Potatoes
Bring a burst of flavor to your taste buds with this spicy and aromatic potato dish. The combination of garlic and chilli creates a tantalizing blend that will leave you craving more. Perfect for those who enjoy a kick of heat with every bite.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Potatoes (washed and diced into small cubes)
- 2 tbsp Oil
- 3 cloves Garlic (minced)
- 1 tsp Crushed Chillies
- 3 tbsp Tomato Ketchup
- 2 tbsp Chilli Sauce
Instructions
- 1
Peel the potatoes and wash them thoroughly under running water then dice the potatoes into small cubes. Try to keep them uniformly sized for even cooking.
- 2
Pat the diced potatoes dry using paper towels to remove excess moisture. This will help in achieving crispy potatoes when frying.
- 3
Heat oil in a deep frying pan or a deep fryer over medium-high heat. Once the oil is hot enough (around 350°F or 175°C), carefully add the diced potatoes to the hot oil. Fry the potatoes until they turn golden brown and crispy, stirring occasionally to ensure even frying. Once done, use a slotted spoon to remove the fried potatoes from the oil and transfer them to a plate lined with paper towels to absorb excess oil. Set aside.
- 4
In a separate pan, heat 2 tablespoons of oil over medium heat then add the crushed garlic and crushed chillies to the oil and sauté for a minute or until fragrant, making sure not to burn it.
- 5
Now, add tomato ketchup and chilli sauce to the pan. Stir well to combine all the ingredients. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
- 6
Once the sauce is ready, add the fried potatoes to the pan with the sauce. Gently toss the potatoes in the sauce until they are evenly coated.
- 7
Serve hot as a delicious appetizer or as a side dish with your favorite main course.