Chilli Potatoes Recipe

Prepare and par-cook potatoes

Wash (and peel if desired) the potatoes. Cut into 2 cm cubes or wedges for even cooking. Place potatoes in a pot, cover with cold salted water, bring to a gentle boil and simmer 6–8 minutes until just tender but still holding shape (test with fork). Drain well and let steam-dry for 2–3 minutes so surface moisture reduces.

Coat and pan-fry potatoes

While potatoes are still warm, toss them in a bowl with cornstarch, salt, and black pepper until evenly coated. Heat a large non-stick or cast-iron skillet over medium-high heat and add 3–4 tablespoons vegetable oil. When oil is hot (shimmering), add potatoes in a single layer (work in batches if needed). Fry without moving 3–4 minutes until golden and crisp on one side, then turn and crisp other sides, total 6–8 minutes. Remove crisped potatoes to a plate lined with paper towel to drain excess oil.

Mix sauce

In a small bowl combine tomato ketchup, soy sauce, vinegar, sugar, water, red chilli powder and Kashmiri chilli powder (if using). Stir until smooth and set aside.

Sauté aromatics

Wipe the skillet clean leaving about 1 tablespoon oil, or add 1 tablespoon fresh oil and heat over medium. Add minced garlic and optional ginger; sauté 20–30 seconds until fragrant but not browned. Add sliced green chillies and white parts of spring onions; cook 30–40 seconds, stirring constantly.

Add sauce and coat potatoes

Pour the prepared sauce into the skillet and bring to a gentle simmer for 30–45 seconds so it slightly thickens. Return the crispy potatoes to the pan and toss quickly to coat every piece with the sauce, cooking 1–2 minutes so sauce clings and becomes glossy. Taste and adjust seasoning with extra salt, a pinch of sugar, or a squeeze of lemon if needed.

Turn off heat. Sprinkle chopped coriander and the green parts of the spring onions over the sauced potatoes. Toss lightly to distribute. Transfer to a serving plate and serve immediately with lime wedges on the side for squeezing over.