A highly addictive snack dish inspired by Indo-Chinese flavours and the humble potato fries! This healthier version involves air-frying or roasting the potato fries and then stir-frying them with spices. Yummy!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Appetizer, Snack
Cuisine: Chinese, Indian
Keyword: chilli garlic potatoes, indian chinese recipe, indo chinese potatoes, spicy potato stir-fry, vegan potato snack
Wash and peel the potatoes. Cut them into ½ inch thick batons. Place them in a large bowl along with the oil. Mix well. Add the cornflour, salt and pepper. Toss gently to coat thoroughly.
To Cook The Potatoes – In an Airfryer, cook them at 200°C for 18 minutes OR In a pre-heated oven, cook them at 200°C for approximately 28-30 minutes. Remove and set aside.
In a medium wok, heat 1 tablespoon of oil on high. Add garlic, ginger, chilli flakes and onion. Stir-fry while tossing rapidly for a minute until the onion starts turning translucent. Reduce heat to medium and continue cooking for another minute. Add potatoes and mix well. Cook for a few seconds.
Add soy sauce, vinegar, Sriracha and tomato ketchup. Mix well until potatoes are coated. Reduce heat to low and add the cornflour mix. Mix well and cook for a minute until heated through.
Remove from heat. Sprinkle with spring onion and sesame seeds. Serve hot.
Notes
This recipe has a lovely bite to it. If you prefer it to be less spicy, skip the red chilli flakes.