Side Chilli Fries Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut each potato into 1/4 to 1/3-inch thick sticks. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.

Dry and coat

Drain the potatoes and rinse under cold water until water runs clear. Spread on a clean kitchen towel or paper towels and thoroughly dry. In a large bowl, toss the dried fries with cornstarch until evenly coated. This helps crispness. Season with kosher salt and black pepper.

Cook fries

Option A - Frying: Heat 1 to 1 1/4 cups neutral oil in a deep skillet or Dutch oven to 325°F (medium heat). Fry the fries in batches for 4–5 minutes until limp and pale — do not brown. Remove and drain on paper towels. Increase oil heat to 375°F and return fries in batches for 2–3 minutes until golden and crisp. Drain and transfer to a paper-lined tray. Option B - Oven/Roast: Preheat oven to 450°F (230°C). Toss the cornstarch-coated fries with 2–3 tsp oil and spread in a single layer on a parchment-lined baking sheet, not overcrowded. Roast 12–18 minutes, turning once, until golden and crisp. For extra crispness, finish under the broiler for 1–2 minutes watching carefully.

Make sauce

In a small saucepan or skillet over medium-low heat, warm 2 tsp vegetable oil. Add minced garlic and sauté 20–30 seconds until fragrant but not brown. Add red chilli flakes and toast 10 seconds. Add sweet chilli sauce, sriracha, soy sauce, lime juice, and brown sugar. Stir and simmer gently 1–2 minutes until sugar dissolves and sauce is glossy. Taste and adjust heat/sweetness: add more sriracha for heat or a touch more brown sugar for sweetness.

Combine with fries

Place hot fries in a large mixing bowl. Pour the warm chilli sauce over the fries — start with about half the sauce and toss gently to coat. Add more sauce to taste so fries are lightly glazed but not soggy.

Transfer sauced fries to a serving plate. Sprinkle sliced scallions, chopped cilantro, and toasted sesame seeds evenly over the fries. Finish with a light sprinkle of flaky sea salt. Serve immediately with lime wedges on the side for squeezing over the fries.