Sichuan-Style Spicy Garlic Potatoes (SO Addicting!)
Spicy Garlic Potatoes 酸辣土豆片 are the perfect appetizer that you need to make this weekend. The fiery, tart spicy garlic sauce is drizzled on top of crunchy thinly sliced potatoes. It’s the type of dish that’s not only comforting but also bold, flavorful, and utterly irresistible. You can meal prep these potatoes in bulk to have as the perfect side dish throughout the week that are delicious both warm and chilled!
Spicy Sour Garlic Potatoes
Sichuan-Style Spicy-Sour Sliced Potato Appetizere
Spicy Garlic Potatoes is inspired by one of my all-time favorite appetizers: Sichuan-style spicy and sour potatoes 酸辣土豆片! There is a saying in Chinese called “開胃,” which translates directly as having the ability to “open your appetite” and these Spicy Garlic Potatoes are the definition of “appetite opening.”
Unlike other potato recipes, spicy garlic potatoes are actually crunchy since the starch has been rinsed away. Crunchy potatoes might be a little surprising, but trust me, it will change your potato game. The thinly sliced potatoes are soaked in the sour and spicy garlic sauce, which makes it refreshingly addicting, which will get you craving for more! This dish is amazing as a palette cleanser next to a rich meaty dish, or simply on its own as a delicious family-style meal side dish or snack!
Ingredients For Sichuan Sour Sliced Potatoes
- 2 large waxy potatoes thinly sliced
- Salt
Sichuan Hot and Sour Garlic Sauce
- 1.5 tbsp Homemade Chilli Oil
- 2 tbsp Soy Sauce
- 3 tbsp Black Vinegar
- 2 green onion chopped
- 1 tbsp Crushed Red Chilli Flakes
- 0.5 tbsp Sesame Seeds
- 4 tbsp Oil
- 1 tsp Sichuan peppercorn optional
- 5 cloves Garlic minced
- Cilantro
Tips For Crunchy Thin Sliced Potatoes
I’m using waxy potatoes like red potatoes, fingerling potatoes, and new potatoes. Any potatoes will work, but waxy potatoes have high water content and low starch. When you blanch these potatoes, they don’t become soggy but instead have a nice crunchy texture.
I have a few tricks for the crunchiest potatoes. Make sure to slice the potato as thin as you can. I like to use a slicer to ensure every piece of potato is even. You can surely slice by hand, but it can be super time-consuming! Rinse the potatoes in water a few times before blanching. The rinsing step helps remove the extra starch that might make it gummy. After blanching, let the potatoes soak in ice-cold water to stop the cooking process.
Sichuan Hot and Sour Garlic Sauce
This Sichuan-style garlic sauce is spicy, tangy, garlicky, and savory. It is inspired by one of my most viral recipes, Spicy Garlic Noodles. And, the star is my Homemade Chili Oil. I drizzle this on EVERYTHING because I promise it is the best chili oil you will ever try, and it’s so easy to make! I combine the chili oil with soy sauce, black vinegar, chili flakes, green onion, sesame seeds and fresh garlic. Then, I heat up some oil and pour it on to release all that fragrant goodness from inside the spices. Sometimes I add Sichuan peppercorn to the oil to give it a little numbing, too!
How To Make Spicy Sour Garlic Potatoes
- Let the thinly sliced potato rest in water for 5 minutes. Drain, and repeat 2-3 times or until the water is no longer cloudly. This will help rinse off the starch, ensuring the potatoes get nice and crunchy. You can do this while preparing the ingredients for the sauce.
- Bring a pot of water to boil, and season with a generous amount of salt. Once boiling, blanch the potatoes in batches for 30 seconds – 1 minute or until barely translucent. Let it rest in ice-cold water while you cook the other potatoes.
- In a bowl, add 2 tbsp of Soy sauce, 3 tbsp of Black Vinegar, 1.5 tbsp of Homemade Chilli Oil, Green Onion, Crushed Red Chilli Flakes, Sesame Seeds, and the top layer, minced garlic.
- Heat 4 tbsp of oil and optional, add in 1 tsp of Sichuan Peppercorn
- Pour hot oil over the garlic and make sure to strain the oil so the peppercorn doesn’t go in. Let the oil sizzle, add in chopped cilantro, and mix.
- Drizzle the sauce on top of the potatoes, and enjoy!
Do you want more EASY VEGETARIAN RECIPES? Here are some of my go-to recipes that you will love!
- Crispy Tofu Patties with Creamy Cilantro Sauce
- Kimbap – Korean Seaweed Rice Rolls
- Restaurant Style Chinese Eggplant with Garlic Sauce
- Crispy Potato Pancake (20 Minutes only!)
Sichuan-Style Spicy Garlic Potatoes (SO Addicting!)
By Tiffy Cooks
Ingredients
- 2 large waxy potatoes thinly sliced
- Salt
Sichuan Hot and Sour Garlic Sauce
- 1.5 tbsp Homemade Chilli Oil
- 2 tbsp Soy Sauce
- 3 tbsp Black Vinegar
- 2 green onion chopped
- 1 tbsp Crushed Red Chilli Flakes
- 0.5 tbsp Sesame Seeds
- 4 tbsp Oil
- 1 tsp Sichuan peppercorn optional
- 5 cloves Garlic minced
- Cilantro
Instructions
- Let the thinly sliced potato rest in water for 5 minutes. Drain, and repeat 2-3 times or until the water is no longer cloudly. This will help rinse off the starch, ensuring the potatoes get nice and crunchy. You can do this while preparing the ingredients for the sauce.
- Bring a pot of water to boil, and season with a generous amount of salt. Once boiling, blanch the potatoes in batches for 30 seconds – 1 minute or until barely translucent. Let it rest in ice-cold water while you cook the other potatoes.
- In a bowl, add 2 tbsp of Soy sauce, 3 tbsp of Black Vinegar, 1.5 tbsp of Homemade Chilli Oil, Green Onion, Crushed Red Chilli Flakes, Sesame Seeds, and the top layer, minced garlic.
- Heat 4 tbsp of oil and optional, add in 1 tsp of Sichuan Peppercorn
- Pour hot oil over the garlic and make sure to strain the oil so the peppercorn doesn’t go in. Let the oil sizzle, add in chopped cilantro, and mix.
- Drizzle the sauce on top of the potatoes, and enjoy!
Video
@tiffycooks You NEED to try making these spicy garlic potatoes, seriously SOOO good! #potatoes #spicyfood #vegetarian
♬ original sound – TIFFY COOKS 🥟
are the potatoes raw? i can only see theyre blanched
I was delighted to recreate a childhood favorite! This recipe was absolutely delicious, and the level of detail in the directions was enough. I used red potatoes as that is all I had, and it still turned out great. I also only used 1/3rd of the chili oil on the recipe since I was serving this to kids. I don’t think you can substitute the black vinegar; it has a unique taste that isn’t too sour and other vinegars would overwhelm IMO. Since I didn’t have the peppercorn, I sprinkled a little bit of red pepper flakes into the hot oil. I will be making this (& other recipes on this site) again. Thanks for taking the time to share.