This Crispy Chilli Potato is proof that you don’t need a deep fryer to get that perfect restaurant-style crunch. Baby potatoes are pressure cooked, smashed, coated in a light maida and corn flour crust, and air fried until golden and crisp — then tossed through a bold, spicy, tangy Indo-Chinese sauce.
Crispy Chilli Potato
Ingredients
For the potatoes
- 500 grams baby potatoes
- 1 teaspoon salt
- 2 tablespoons maida
- 3 tablespoons corn flour
- Oil for brushing
For the stir fry
- 2 tablespoons oil
- 5 spring onion whites
- 2 onions cut in petals
- 4 spicy green chillies slit
- 2 teaspoons freshly ground black pepper
- 1/2 red and yellow bell peppers
- 3 teaspoons green chilli sauce
- 3 teaspoons red chilli sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chilli vinegar
- 1 teaspoon salt
- Spring onion greens for garnish
- 1 teaspoon freshly ground black pepper for garnish
Instructions
- Pressure cook 500 grams baby potato with 1 teaspoon salt — 1 whistle on high and 3 minutes on low flame.
- Pat dry it.
- When it is still warm, add 2 tablespoons maida.
- Add 3 tablespoons corn flour.
- Smash the baby potatoes.
- Transfer to a sheet — I used an air fryer to fry them.
- Coat with oil using a brush.
- Transfer to the airfryer.
- Fry it in a preheated airfryer for 25 minutes at 200°C. At the 10 minute mark, take out and shake it. I air fried in 3 batches.
- In a hot wok, add 2 tablespoons oil.
- Add 5 spring onion whites.
- Add 2 onions cut in petals.
- Add 4 spicy slit green chillies.
- Add 2 teaspoons freshly ground black pepper.
- Add 1/2 red and yellow bell peppers.
- Add 3 teaspoons green chilli sauce.
- Add 3 teaspoons red chilli sauce.
- Add 2 tablespoons dark soy sauce.
- Add 1 tablespoon tomato ketchup.
- Add 1 tablespoon chilli vinegar.
- Mix it well.
- Air fry them for 8 minutes further before adding it in.
- Mix it well.
- Add 1 teaspoon salt.
- Garnish with spring onion greens.
- Add 1 teaspoon freshly ground black pepper.
I enjoyed it after a long work week!
