Chili garlic potatoes are crispy on the outside, tender inside, and coated in a spicy, savory glaze. Fresh green onions add brightness and balance, making this dish perfect as a snack, side, or crowd-pleasing plate.
This is Let’s Veg comfort with heat and crunch.
Chili Garlic Potatoes
Chili garlic potatoes cooked crispy and tossed in a bold sauce, finished with green onions. A spicy Let’s Veg recipe perfect for easy sides or snacks.
Ingredients
Equipment
small soup pot
Frying Pan
Cooking Instructions
- Bring a pot of salted water to a boil. Add potatoes and parboil for 8-10 minutes until just tender. Drain well.
- Heat olive oil in a large skillet or roast potatoes in a 425°F (220°C) oven for 20-25 minutes until golden and crisp.
- In a pan, heat vegetable oil over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in chili garlic sauce, soy sauce, sugar, and water. Simmer for 1-2 minutes.
- Add crispy potatoes to the sauce and toss to coat evenly.
- Finish with fresh green onions and serve hot.
Nutrition
Notes
Adjust chili level to taste
Works well with air-fried potatoes
Serve as an appetizer or side