Flavorful and easy Garlic Chili Potatoes, made with steamed potatoes, garlic, chili sauce, and honey, sprinkled with green onions and sesame seeds. Enjoy them as an appetizer or side!
This is the Indo-Chinese version of Chili Garlic Potatoes. You might ask, what is Indo-Chinese cuisine? I am picking this from Wikipedia – The adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering to also include vegetarian dishes. So, guys, it is a real thing. I am not making it up!
This is one of the most popular Indo-Chinese street foods in India. If you’re fond of those roadside Chilli Garlic Potatoes, this recipe is a must-try. I assure you it is so easy and healthier, and you won’t miss the flavors. My other favorite Indo-Chinese dishes are Sweet Corn Soup, which I make in the instant pot, and Chili Chicken.
If you like potatoes, don’t forget to check out the popular Spicy Bombay Potatoes, Tandoori Aloo Tikka, Aloo Masala, or these Potato Fritter Sliders (Vada Pav).
Table of Contents
What is special about these Garlic Chili Potatoes?
Garlic Sweet Chili Potatoes are usually made by first parboiling the potatoes, then frying them, and then stir-frying with the sauces. I have skipped the frying step, which makes this recipe much healthier while not compromising much on the taste.
I used the instant pot or pressure cooker to steam the baby potatoes and then stir-fried them in a wok. I have tried the stir fry step in the instant pot, and that works well. The sauces nicely coat the potatoes, and I add a touch of honey to balance the flavors from the chili sauce.
Sprinkle some sesame seeds, and serve it as an appetizer for your next holiday dinner. You could very well call these Honey Sesame Chili Potatoes!
How to make Chili Potatoes?
Steaming, Peeling, Cutting Potatoes
The first step for making these potatoes is to steam the baby potatoes. I steamed the baby potatoes in the pressure cooker (instant pot) for 5 minutes as the potatoes I used were just about an inch in size. If you have larger potatoes, then steam them for longer. See the detailed recipe to steam baby potatoes in the instant pot.
While the potatoes are steaming, gather the rest of the ingredients. For stir fry recipes, it is best to have the ingredients ready beforehand, as they cook quickly on high heat.
Peeling the potatoes or not is a choice. I peeled them for this recipe, but for the Spicy Bombay Potatoes recipe, I did not peel the potatoes. Both ways work well.
If the potatoes are larger, you can cut them in half or smaller. Don’t leave the pieces large, as they don’t get as much flavor from the sauce and may taste bland.
I also did not fry the potatoes, but you can also fry them now. I would suggest boiling them for a shorter time if you plan to boil them before using them for the next steps.
Stir Fry Potatoes with Sauces
The next step can be done in the instant pot or in a wok on the stovetop. I tried it both ways.
Heat the wok and sauté the red chilies, garlic and onions. I used mild Kashmiri red chilies in this recipe. Then add the bell peppers and saute for just a minute.
Then add the sauces – soy, vinegar, chili paste. Let’s talk about the chili sauce for a minute. We love the Sambal Olek chili paste. Another one that is a kicker is Ching’s Secret Schezwan Chutney (not the schezwan sauce), which you can find at Indian grocery stores. The schezwan sauce has garlic in addition to chili, but it worked well in this recipe. As always, adjust chili to taste.
Now add the potatoes and saute for 4-5 minutes so the sauce sticks to the potatoes. Add the white portion of the green onions (or just half of them) along with the potatoes. Then add the cornflour slurry and saute for another minute.
Turn off the heat and stir in the honey. Sprinkle the rest of the green onions and some sesame seeds.
Don’t they look absolutely gorgeous? They were rather dangerous, as I kept popping them in my mouth every time I went into the kitchen.
See below…you can make them in the instant pot, too.
Why you will love these Sesame Honey Garlic Chili Potatoes:
√ You love spicy food like me. I don’t even love potatoes, but I love them made this way.
√ It takes just 20 minutes of active effort to make this deliciousness.
√ Top with or dip in some extra chili paste or schezwan sauce to make it extra flavorful!
√ A perfect appetizer for your next party or get-together.
More Chinese Recipes You’ll Love
Garlic Chili Potatoes Recipe
Ingredients
- 2 tablespoon Oil
- 4 Dry Red Chili, whole
- 2 tablespoon Garlic, freshly minced
- 1 cup Yellow Onions , sliced
- 1 cup Bell Pepper, mixed colors, cut into 1″ squares
- 3 tablespoon Red chili paste , or Schezwan chutney, adjust to taste
- 1 teaspoon Soy sauce
- 2 teaspoon Vinegar
- 1/2 teaspoon Salt , adjust to taste
- 1 lb Baby Potatoes , boiled, If larger than an inch cut in half
- 3 Scallions or Green onions , chopped, divided
- 1 tablespoon Cornstarch
- 1/3 cup Water
- 1 teaspoon Honey , optional
- 1 teaspoon Sesame seeds , to garnish
Instructions
- Heat oil in a wok or pan on high heat. Add dried red chili, garlic and onions. Sauté for 2-3 minutes until the onions become transparent and start to lightly brown.
- Add bell peppers and saute for another minute.
- Add soy sauce, vinegar, red chili paste, salt and stir well. Add the boiled potatoes and sauté for 4-5 mins. Stir frequently and scrape off from the bottom of the pan.
- Mix the cornflour in the water until it forms a smooth texture. Add it in to the potatoes along with half of the green onions (add the white portion of the chopped onions here).
- Stir well until they combine and the cornflour is cooked for about 2 minutes. Turn off heat. Stir in the honey if using.
- Garnish with sesame seeds and green onions. Serve immediately.
Hello,
Can I reheat this potatoes as I am planning to make thisin the morning to be served in the night
Please let me know thank you.
Hi Dipti – I personally love these potatoes served right away, but I think they will be great after reheating too.
Absolutely delicious, I omitted the chilli and chilli paste and added chilli flakes instead. I also left out the cornflour and water.
Very flavourful, will definitely do these again. Thanks : )
Hi Shazza- So happy to hear that. Thank you for sharing it back 🙂
Delicious and easy recipe…. we will be making it again for sure. We added mushrooms, but kept everything else to the recipe.
Hi – So happy to hear that. Thank you for sharing back 🙂