Asian Potatoes are sweet and spicy potato appetizers where the potatoes are fried until crispy and tossed in an Asian-flavored sauce—serve it with simple rice flavored with lemon grass for a complete meal.
Love potatoes? Check out some of the best and easy-to-make potato recipes.
About the recipe
We love potatoes in any form, and this chili potato is the easiest recipe to make, and my family loves it. These Asian potatoes are crispy on the outside, soft, and melt in the mouth inside, and the sauce is finger-licking good.
To make it healthier, instead of frying, you can oven-bake the potatoes or toss the boiled potatoes in the sauce. The texture will vary, but it will still be good.
Ingredients
Potatoes: Russet potatoes are what I have used. Based on the variety of potatoes you use, the texture will vary.
Corn starch: Toss the potatoes, which will create a crispy outer texture when fried.
For flavor: Garlic, ginger and green chilies
Sauce and seasonings: tomato sauce, soy sauce, Worcestershire sauce, vinegar, and red chile powder is used.
For garnish: Don't miss to garnish with sesame seeds, coriander leaves, and green onions for a restaurant look and taste.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
Frying the potatoes
- Peel the skin of potatoes and cut them into small cubes. Wash and drain.
- Sprinkle corn flour to the potatoes and toss.
- Heat oil in a pan for frying. See that pan is atleast 40 % covered with oil.
- Once the oil is hot, deep fry the potatoes in medium - medium-high flame till they are crisp and golden in color. Do not overcrowd the pan.
- Transfer it to a paper towel to absorb any excess oil.
Prepare the sauce
- While the potatoes are frying, you can simultaneously start preparing the sauce.
- Heat oil in a non-stick pan. Add green chilies, garlic cloves, and Ginger, and saute till the garlic becomes light golden in color.
- Add tomato ketchup or sauce, soya sauce, Worcestershire sauce, vinegar, and red chili powder, mix well, and cook for 2 - 3 minutes. Add 1 or 2 tablespoon of water only if desired. Let the sauce be thick.
Toss potatoes and sauce
- Just before you are ready to serve, mix the fried potatoes in sauce and toss until well-coated.
- Garnish it with sesame seeds, coriander leaves, and green onions.
Tips
- You can substitute cornstarch with rice flour or all-purpose flour (maida).
- Vary the sauce to your taste.
- See that the oil is not too hot or too cold. Fry on medium to medium-high flame. If the oil is too hot, then potatoes will turn brown and remain uncooked inside, and if the oil is cold, potatoes will absorb excess oil.
More Asian Recipes
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Recipe card
Asian Potatoes | Chilli Potatoes
Equipment
- Pan for frying
Ingredients
- 3 Potatoes
- 2 to 3 tablespoon Corn starch
- 2 Green chilies
- 5 Garlic cloves
- 1 inch Ginger grated
- 4 tablespoon Tomato ketchup or Sauce
- 1 Soy sauce
- 1 teaspoon Worcestershire sauce vegan
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Red Chile powder / Cayenne powder
- Sesame seeds for garnish
- Coriander leaves for garnish
- Green onions for garnish
- Salt to taste
- 2 teaspoon Vegetable Oil more for frying
Instructions
Frying the potatoes
- Peel the skin of potatoes and cut them into small cubes. Wash and drain.3 Potatoes
- Sprinkle corn flour to the potatoes and toss.2 to 3 tablespoon Corn starch
- Heat oil in a pan for frying. See that pan is atleast 40 % covered with oil.2 teaspoon Vegetable Oil
- Once the oil is hot, deep fry the potatoes in medium - medium-high flame till they are crisp and golden in color. Do not overcrowd the pan.2 teaspoon Vegetable Oil
- Transfer it to a paper towel to absorb any excess oil.
Prepare the sauce
- While the potatoes are frying, you can simultaneously start preparing the sauce.
- Heat oil in a non-stick pan. Add green chilies, garlic cloves, and Ginger, and saute till the garlic becomes light golden in color.2 Green chilies, 5 Garlic cloves, 1 inch Ginger grated
- Add tomato ketchup or sauce, soya sauce, Worcestershire sauce, vinegar, red chili powder, salt and mix well, and cook for 2 - 3 minutes. Add 1 or 2 tablespoon of water only if desired. Let the sauce be thick.4 tablespoon Tomato ketchup or Sauce, 1 Soy sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon Apple cider vinegar, 1 teaspoon Red Chile powder / Cayenne powder, Salt
Toss potatoes and sauce
- Just before you are ready to serve, mix the fried potatoes in sauce and toss until well-coated.
- Garnish it with sesame seeds, coriander leaves, and green onions.Sesame seeds, Coriander leaves, Green onions
Notes
- You can substitute cornstarch with rice flour or all-purpose flour (maida).
- Vary the sauce to your taste.
- For more sweetness add tomato sauce and to make it spicy, add chile powder or chile sauce.
- See that the oil is not too hot or too cold. Fry on medium to medium-high flame. If the oil is too hot, then potatoes will turn brown and remain uncooked inside, and if the oil is cold, potatoes will absorb excess oil.
Nutrition
Note: We originally posted this vegan crispy potatoes recipe in Dec 2015. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Alboni
crispy and colourfull
Kushi
Thank you Alboni 🙂
Seena Koshy
Dear Kushi, your Potato dish looks so lovely, colorful and tasty.. 🙂
Kushi
Thank you Seena 🙂