Chilli Potato Recipe

Prep potatoes

Wash and peel the potatoes (optional: leave skin on for texture). Cut into French-fry style batons about 0.5–1 cm thick and 6–8 cm long. Rinse the cut potatoes under cold running water until the water runs clear to remove excess starch. Soak the fries in cold water for 20–30 minutes (or up to 2 hours in the fridge) to firm them up and remove more starch.

Dry and coat

Drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat thoroughly dry (this prevents oil splatter). In a large bowl, combine 1 cup cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Toss the dry potato sticks in the cornstarch mixture so they are evenly and lightly coated; shake off excess.

First fry (blanch)

Heat vegetable oil in a deep heavy-bottomed pan or deep-fryer to 160°C (320°F). Fry the coated potato sticks in batches for 4–5 minutes until they are cooked through but pale and not yet crisp. Remove with a slotted spoon and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry the blanched potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with a pinch of salt while hot. Keep warm in a single layer so they stay crisp.

Prepare sauce mixture

In a small bowl or measuring cup, whisk together 4 tbs tomato ketchup, 2 tbs red chili sauce, 1.5 tbs soy sauce, 1 tbs vinegar, 1 tsp sugar, and 1/4 cup water until smooth. In a separate small cup mix 1 tsp cornstarch with 1 tbs cold water to make the slurry and set aside.

Sauté aromatics and vegetables

Heat 2 tbs vegetable oil in a large wide skillet or wok over medium-high heat. Add the minced garlic (4 cloves) and minced ginger (1 tsp); stir-fry for 15–20 seconds until fragrant but not browned. Add sliced green chilies (if using), the white parts of the spring onions, and julienned red bell pepper. Stir-fry 45–60 seconds until vegetables are just tender-crisp.

Make the sauce

Pour the prepared sauce mixture into the wok and bring to a gentle simmer. Stir once, then add the cornstarch slurry and stir continuously until the sauce thickens and becomes glossy, about 30–45 seconds. If sauce becomes too thick, add 1–2 tbs water to loosen. Remove from heat and stir in 1/2 tsp sesame oil (optional) for aroma.

Toss fries in sauce

Add the hot, crisp fries to the wok in one layer and gently toss with tongs or two spatulas to coat each fry with the sauce. Toss briefly for 20–30 seconds—enough to coat but not soggify the fries. Taste and adjust seasoning: add a pinch more salt, sugar, or 1/2 tbs soy sauce if needed.

Finish and garnish

Transfer the chilli potatoes to a serving platter. Sprinkle the green parts of the spring onions and chopped cilantro over the top. Serve immediately while the fries are still crisp with lemon wedges or extra chili sauce on the side if desired.