Chili Garlic Crispy Potatoes
Chili Garlic Crispy Potatoes
Ingredients
- 2 pounds potatoes, peeled and cubed into 1-inch pieces
- 1/4 cup cornstarch
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the peeled and cubed potatoes into a large pot. Cover with cold water by about 1 inch. Bring to a boil over medium-high heat.
⏱️ 10 min
- 2
Once boiling, reduce heat to medium and simmer until the potatoes are very tender and easily pierced with a fork, about 10-15 minutes.
⏱️ 15 min
- 3
Carefully drain the boiled potatoes thoroughly. Transfer the hot potatoes to a large mixing bowl.
⏱️ 2 min
- 4
Mash the potatoes thoroughly using a potato masher until smooth. Ensure there are no large lumps remaining.
⏱️ 3 min
- 5
To the mashed potatoes, add the cornstarch, red pepper flakes, garlic powder, salt, dried oregano, and dried parsley.
⏱️ 1 min
- 6
Mix all the ingredients well with a spoon or your hands until a uniform, dough-like consistency is achieved. The mixture should be firm enough to handle.
⏱️ 3 min
- 7
Lightly flour a clean work surface or cutting board. Transfer the potato mixture to the floured surface and press it into a flat, compact block, about 1/2-inch thick.
⏱️ 2 min
- 8
Using a knife or bench scraper, cut the potato block into small, square or rectangular pieces, approximately 1-inch by 1-inch.
⏱️ 2 min
- 9
Optional: For added texture, gently press the tines of a fork onto the surface of each potato piece to create ridges.
⏱️ 2 min
- 10
In a deep pan, Dutch oven, or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350
- 11
Carefully place the potato pieces into the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
- 12
Using a slotted spoon or spider, remove the fried potatoes from the oil and transfer them to a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 13
Serve the chili garlic crispy potatoes hot, optionally with your favorite dipping sauce like ketchup or a spicy aioli.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Garlic Crispy Potatoes
- 2 pounds potatoes, peeled and cubed into 1-inch pieces
- 1/4 cup cornstarch
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the peeled and cubed potatoes into a large pot. Cover with cold water by about 1 inch. Bring to a boil over medium-high heat.
⏱️ 10 min - 2
Once boiling, reduce heat to medium and simmer until the potatoes are very tender and easily pierced with a fork, about 10-15 minutes.
⏱️ 15 min - 3
Carefully drain the boiled potatoes thoroughly. Transfer the hot potatoes to a large mixing bowl.
⏱️ 2 min - 4
Mash the potatoes thoroughly using a potato masher until smooth. Ensure there are no large lumps remaining.
⏱️ 3 min - 5
To the mashed potatoes, add the cornstarch, red pepper flakes, garlic powder, salt, dried oregano, and dried parsley.
⏱️ 1 min - 6
Mix all the ingredients well with a spoon or your hands until a uniform, dough-like consistency is achieved. The mixture should be firm enough to handle.
⏱️ 3 min - 7
Lightly flour a clean work surface or cutting board. Transfer the potato mixture to the floured surface and press it into a flat, compact block, about 1/2-inch thick.
⏱️ 2 min - 8
Using a knife or bench scraper, cut the potato block into small, square or rectangular pieces, approximately 1-inch by 1-inch.
⏱️ 2 min - 9
Optional: For added texture, gently press the tines of a fork onto the surface of each potato piece to create ridges.
⏱️ 2 min - 10
In a deep pan, Dutch oven, or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350 - 11
Carefully place the potato pieces into the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350 - 12
Using a slotted spoon or spider, remove the fried potatoes from the oil and transfer them to a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 13
Serve the chili garlic crispy potatoes hot, optionally with your favorite dipping sauce like ketchup or a spicy aioli.
⏱️ 1 min