Hello, I’m Kate. Today, I’m gonna show you how to make crispy baked potatoes with garlic chilli schezwan sauce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Crispy baked potatoes with garlic chilli schezwan sauce Recipe
Crispy baked potatoes with garlic chilli schezwan sauce is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Crispy baked potatoes with garlic chilli schezwan sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have crispy baked potatoes with garlic chilli schezwan sauce using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Crispy baked potatoes with garlic chilli schezwan sauce:
- Make ready For For baking the potatoes:
- Take As required Small sized potatoes
- Take 1 tbsp olive oil
- Make ready 1/2 tsp salt
- Take 1/2 tsp black pepper
- Prepare For making Garlic schezwan sauce:
- Take 1/3 cup vegetable oil
- Get 15 garlic (finely chopped)
- Get 1 Onion finely chopped
- Make ready 10-12 red chilli (soaked in water for half an hour))
- Get 1 tsp Vinegar
- Make ready 1 tsp Soy sauce
- Take 1/4 cup Water
- Get 2 tablespoons Tomato ketchup
- Get 3 tablespoons Sugar
- Prepare To taste Salt
Instructions to make Crispy baked potatoes with garlic chilli schezwan sauce:
- PROCEDURE:For cooking the potatoes—Add to a pressure cooker with enough water to cover the potatoes. Close the lid and pressure cook for 6 mins, let the pressure release naturally.
- Drain the potatoes for 5 mins. Brush them with olive oil on baking sheet, place potatoes and press with the potato masher to flatten.
- Sprinkle salt and pepper generously. Bake at 400 deg F (205 C) for 25 to 30 mins.
- Heat oil in a pan and add garlic. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the garlic.
- Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
- Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
- Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
- Take the potatoes off the baking dish and serve hot, dressed with garlic chilli schezwan sauce.
So that’s going to wrap this up with this special dish crispy baked potatoes with garlic chilli schezwan sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
