Garlic Chilli Potatoes
Garlic Chilli Potatoes
5 from 1 vote
Prep: 10 minutes
Cook: 25 minutes
Total Time 35 minutes
Servings: 4
Garlic Chilli Potatoes are a zesty and flavorful dish combining the earthy taste of potatoes with the pungent kick of garlic and spicy chili. This dish is perfect as a side or appetizer, offering a delightful fusion of flavors.

Nutrition: per serving



  • 300 g Potatoes washed and diced into small cubes
  • 2 tbsp Oil
  • 3 cloves Garlic minced
  • 1 tsp Crushed Chillies
  • 3 tbsp Tomato Ketchup
  • 2 tbsp Chilli Sauce


  • Peel the potatoes and wash them thoroughly under running water then dice the potatoes into small cubes. Try to keep them uniformly sized for even cooking.
  • Pat the diced potatoes dry using paper towels to remove excess moisture. This will help in achieving crispy potatoes when frying.
  • Heat oil in a deep frying pan or a deep fryer over medium-high heat. Once the oil is hot enough (around 350°F or 175°C), carefully add the diced potatoes to the hot oil. Fry the potatoes until they turn golden brown and crispy, stirring occasionally to ensure even frying. Once done, use a slotted spoon to remove the fried potatoes from the oil and transfer them to a plate lined with paper towels to absorb excess oil. Set aside.
  • In a separate pan, heat 2 tablespoons of oil over medium heat then add the crushed garlic and crushed chillies to the oil and sauté for a minute or until fragrant, making sure not to burn it.
  • Now, add tomato ketchup and chilli sauce to the pan. Stir well to combine all the ingredients. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
  • Once the sauce is ready, add the fried potatoes to the pan with the sauce. Gently toss the potatoes in the sauce until they are evenly coated.
  • Serve hot as a delicious appetizer or as a side dish with your favorite main course.

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