Crazy Potato Or Chilli Potato Recipe

Prep and cut potatoes

Wash and peel (optional) the potatoes. Cut into bite-sized wedges or thick matchsticks (about 2–3 cm long). Rinse cut potatoes under cold water until the water runs clear to remove excess starch.

Parboil (optional but recommended)

Place the cut potatoes in a pot of cold salted water. Bring to a simmer and cook for 5 minutes until slightly tender but not falling apart. Drain and spread on a baking sheet to steam off moisture and cool for 10–15 minutes. Pat dry thoroughly with paper towels — dry surface is key for crispiness.

Make the dry batter

In a large bowl combine 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1 1/2 tsp salt, and 1/2 tsp black pepper. Whisk together so there are no lumps.

Coat potatoes

Add the dry potatoes to the bowl and toss to coat evenly. Mix 1/2 cup cold water into the remaining small amount of cornstarch/flour if the mixture seems too dry; the idea is a thin starchy coating that clings to the potatoes, not a wet batter. Alternatively, dredge each piece individually in the dry mix for maximum crispiness.

Heat oil and fry — first fry

Pour about 1 liter of vegetable oil into a deep heavy-bottomed pot or deep fryer. Heat to 160°C / 320°F (medium heat). Fry the potatoes in batches so they have space to move; cook 4–6 minutes per batch until pale golden and cooked through but not deeply browned. Remove to a platter lined with paper towels.

Second fry for crispiness

Increase oil temperature to 190°C / 375°F (high). Fry the par-fried potato batches again, 1–2 minutes until deep golden and very crispy. Drain on paper towels. Keep warm in a low oven (100–120°C) while preparing sauce or serve immediately for maximum crisp.

Prepare sauce mixture

In a small bowl whisk together 2 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tbsp chili sauce, 1 tsp rice vinegar, and 1 tsp brown sugar until smooth. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp water to make a slurry and set aside.

Aromatics and vegetables

Heat 2 tbsp vegetable oil in a large wide skillet or wok over medium-high heat until shimmering. Add minced garlic and minced ginger and stir-fry 20–30 seconds until fragrant (do not burn). Add sliced green chilies, sliced red bell pepper, and the white parts of the spring onions. Stir-fry 1–2 minutes until the pepper softens slightly but remains crisp.

Make the sauce

Pour the pre-mixed sauce into the pan and bring to a simmer for 30 seconds. Stir the cornstarch slurry again and add to the pan, stirring constantly. Cook for 30–45 seconds until the sauce thickens to a glossy coating. Turn off heat and stir in 1/2 tsp sesame oil. Taste and adjust with salt or black pepper as needed.

Toss with fried potatoes

Add the hot, double-fried potatoes to the sauce in the skillet (if your skillet is small, work in two batches). Toss gently but quickly so the sauce coats the potatoes evenly without making them soggy. Work fast so the potatoes remain crisp — 30–45 seconds of tossing is sufficient.

Transfer the sauced potatoes to a serving plate. Sprinkle toasted sesame seeds, sliced green parts of the spring onions, and optional chopped cilantro over the top. Serve immediately while hot and crisp.