Crispy Garlic Accordion Potatoes
Crispy Garlic Accordion Potatoes
Ingredients
For the Potatoes
- 4 potatoes, medium-sized
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, optional
- 2 tablespoons cornflour
- 3 cups oil, for frying, or as needed
For the Sauce
- 1 tablespoon oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon Schezwan sauce
- 3 tablespoons tomato ketchup
- 1/4 teaspoon salt, to taste
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons fresh coriander, chopped
Instructions
- 1
Peel the potatoes. Cut each potato into 1/2-inch thick slices. To create the accordion effect, place two chopsticks or skewers on either side of each potato slice to act as a guide. Make straight cuts across one side of the potato slice, stopping when the knife hits the chopsticks. Then, flip the potato slice over and make diagonal cuts on the other side, again using the chopsticks as a guide to prevent cutting all the way through.
⏱️ 10 min
- 2
Wash the cut potatoes thoroughly under cold running water. Pat them completely dry with a clean kitchen towel or paper towels to remove excess moisture. In a large bowl, coat the dried potatoes with black pepper and garlic powder (if using). Then, add the cornflour and toss well to ensure the potatoes are evenly coated. Do not add salt at this stage, as it will draw out moisture from the potatoes.
⏱️ 5 min
- 3
Heat the oil in a deep pan or Dutch oven over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully add the coated potato slices in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and are crispy, about 5-7 minutes per batch. Once fried, remove from the oil with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360
- 4
In a separate medium-sized pan, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 5
Add the Schezwan sauce and tomato ketchup to the pan with the garlic. Stir well to combine all the sauce ingredients. Season with salt to taste, starting with 1/4 teaspoon and adjusting as needed.
⏱️ 2 min
- 6
Add the crispy fried potatoes to the pan with the sauce. Toss them gently using tongs or a spatula until each potato piece is evenly coated with the flavorful sauce.
⏱️ 1 min
- 7
Finish the dish by garnishing with sesame seeds and fresh chopped coriander. Serve the Crispy Garlic Accordion Potatoes hot immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Accordion Potatoes
For the Potatoes
- 4 potatoes, medium-sized
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, optional
- 2 tablespoons cornflour
- 3 cups oil, for frying, or as needed
For the Sauce
- 1 tablespoon oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon Schezwan sauce
- 3 tablespoons tomato ketchup
- 1/4 teaspoon salt, to taste
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons fresh coriander, chopped
Instructions
- 1
Peel the potatoes. Cut each potato into 1/2-inch thick slices. To create the accordion effect, place two chopsticks or skewers on either side of each potato slice to act as a guide. Make straight cuts across one side of the potato slice, stopping when the knife hits the chopsticks. Then, flip the potato slice over and make diagonal cuts on the other side, again using the chopsticks as a guide to prevent cutting all the way through.
⏱️ 10 min - 2
Wash the cut potatoes thoroughly under cold running water. Pat them completely dry with a clean kitchen towel or paper towels to remove excess moisture. In a large bowl, coat the dried potatoes with black pepper and garlic powder (if using). Then, add the cornflour and toss well to ensure the potatoes are evenly coated. Do not add salt at this stage, as it will draw out moisture from the potatoes.
⏱️ 5 min - 3
Heat the oil in a deep pan or Dutch oven over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully add the coated potato slices in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and are crispy, about 5-7 minutes per batch. Once fried, remove from the oil with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360 - 4
In a separate medium-sized pan, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 5
Add the Schezwan sauce and tomato ketchup to the pan with the garlic. Stir well to combine all the sauce ingredients. Season with salt to taste, starting with 1/4 teaspoon and adjusting as needed.
⏱️ 2 min - 6
Add the crispy fried potatoes to the pan with the sauce. Toss them gently using tongs or a spatula until each potato piece is evenly coated with the flavorful sauce.
⏱️ 1 min - 7
Finish the dish by garnishing with sesame seeds and fresh chopped coriander. Serve the Crispy Garlic Accordion Potatoes hot immediately.
⏱️ 1 min