Garlic Chili potatoes in a bowl and chili sauce on the side
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4.5 from 4 votes

Garlic Chili Potatoes Recipe

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! 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: Indo-Chinese
Keyword: chili garlic potatoes, chili potatoes, chinese potato recipe
Diet: Dairy-free, Vegan
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Calories: 203kcal
Author: Meeta Arora

Ingredients

  • 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

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. 

Notes

Boiling Potatoes: Here is the recipe to steam baby potatoes in the instant pot. You can also steam them in a stovetop pressure cooker or in a pot. 
Peeling potatoes: Peeling potatoes is not required. I do that for this recipe, but even unpeeled potatoes would work well.  
Frying the potatoes: I do not fry the potatoes. If you want to fry them, and make them crispy. Par boil the potatoes. then fry till they are crunchy. Then you need not saute them much after adding to the sauces. 
Red Chili paste: I used Sambal Olek red chili paste. Another one that I love 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 paste, but it works well in this recipe. As always, adjust chili to taste.
Sesame seeds: You can use either black or white sesame seeds.  
Make in the instant pot: I have made this recipe on the stovetop in a wok and in the instant pot on sauté mode. Both worked well. 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
 

Nutrition

Calories: 203kcal | Carbohydrates: 38g | Protein: 4g | Fat: 4g | Sodium: 394mg | Potassium: 847mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1710IU | Vitamin C: 142.5mg | Calcium: 53mg | Iron: 2mg