Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, crispy baked potatoes with garlic chilli schezwan sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
In this video, we will be making a Crispy Indian Restaurant Style Starter Recipe, which is Honey Chilli Potatoes. A perfect crispy, spicy, tangy and sweet. The schezwan chilli potatoes is spicy but also a bit tangy and sweet. Usually schezwan sauce is added to make this dish.
Crispy baked potatoes with garlic chilli schezwan sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Crispy baked potatoes with garlic chilli schezwan sauce is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have crispy baked potatoes with garlic chilli schezwan sauce using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Crispy baked potatoes with garlic chilli schezwan sauce:
- Get For For baking the potatoes:
- Make ready As required Small sized potatoes
- Make ready 1 tbsp olive oil
- Get 1/2 tsp salt
- Make ready 1/2 tsp black pepper
- Make ready For making Garlic schezwan sauce:
- Take 1/3 cup vegetable oil
- Take 15 garlic (finely chopped)
- Prepare 1 Onion finely chopped
- Make ready 10-12 red chilli (soaked in water for half an hour))
- Make ready 1 tsp Vinegar
- Make ready 1 tsp Soy sauce
- Take 1/4 cup Water
- Make ready 2 tablespoons Tomato ketchup
- Make ready 3 tablespoons Sugar
- Get To taste Salt
To pan cook potatoes- grease a tawa/griddle, spread a single layer of potatoes and toast them till crisp and. Prepare the garlic sauce while baking the tofu. Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved. When the tofu is baked, drizzle the sauce over the tofu.
Instructions to make Crispy baked potatoes with garlic chilli schezwan sauce:
- PROCEDURE:For cooking the potatoes—Add to a pressure cooker with enough water to cover the potatoes. Close the lid and pressure cook for 6 mins, let the pressure release naturally.
- Drain the potatoes for 5 mins. Brush them with olive oil on baking sheet, place potatoes and press with the potato masher to flatten.
- Sprinkle salt and pepper generously. Bake at 400 deg F (205 C) for 25 to 30 mins.
- Heat oil in a pan and add garlic. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the garlic.
- Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
- Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
- Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
- Take the potatoes off the baking dish and serve hot, dressed with garlic chilli schezwan sauce.
Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved. When the tofu is baked, drizzle the sauce over the tofu. Garnish with green onions and sesame seeds, if using. This homemade Schezwan sauce can be used to make Schezwan noodles or Schezwan fried rice or had as a dip with appetisers. Make a bottle of this when you have some time and you are just minutes away from a delicious Indochinese meal.
So that is going to wrap this up for this exceptional food crispy baked potatoes with garlic chilli schezwan sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
