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 popular Indo-chinese street food 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, healthier and you won’t miss the flavors. Another favorite indo-chinese dish is this sweet corn soup which I make in the instant pot.
What is special about this Garlic Chili Potatoes?
Garlic 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 potatoes, and then stir fried them in a wok. I have tried the stir fry step in the instant pot and that works well too. 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 too!
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 lager 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 before hand, 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 into 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 at this point. I would suggest to boil them for lesser time if you plan to boil them before using 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 the 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 in the potatoes and saute for 4-5 minutes so the sauces stick to the potatoes. Along with the potatoes, add the white portion of the green onions (or just half of them). Then add the cornflour slurry and saute for another minute.
Turn off 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 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 for a flavor bomb!
√ A perfect appetizer for your next party of get together.
- Recipe posted 1 year ago: Minestrone Soup
- Recipe posted 6 months ago: Thai Pumpkin Red Curry
- Recipe posted 3 months ago: Chicken Korma
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Garlic Chili Potatoes Recipe
- 1 tbsp Oil
- 4 Dry Red Chili whole
- 2 tbsp Garlic freshly minced
- 1 cup Yellow Onions sliced
- 1 cup Bell Pepper mixed colors, cut into 1" squares
- 3 tbsp Red chili paste or Schezwan chutney, adjust to taste
- 1 tsp Soy sauce
- 2 tsp Vinegar
- 1/2 tsp 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 tbsp Cornstarch
- 1/3 cup Water
- 1 tsp Honey optional
- 1 tsp Sesame seeds to garnish
- 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.