Name: Spicy Garlic Potatoes (SO Addicting!)
Prep time: 15 min
Cook time: 5 min
Ingredients: 2 large waxy potatoes (thinly sliced); Salt; 1.5 tbsp of Homemade Chilli Oil; 2 tbsp of Soy Sauce; 3 tbsp of Black Vinegar; 2 green onion (chopped); 1 tbsp of Crushed Red Chilli Flakes; 0.5 tbsp of Sesame Seeds; 4 tbsp of Oil; 1 tsp of Sichuan Pepper Corn (optional); 5 cloves of Garlic minced; Cilantro

Potatoes are undeniably comforting, especially when it is coated in a delicious spicy garlic sauce.

Spicy Garlic Potatoes are the perfect appetizer that you need to make this weekend.

Fiery zest of spicy garlic sauce drizzled on top of thinly sliced potatoes – the perfect dish that’s not only comforting but also bold, flavorful, and utterly irresistible.

Unlike other potato recipes, spicy garlic potatoes are actually crunchy since the starch has been rinsed away. The potato is then soaked in the addicting spicy garlic sauce, which makes it refreshing and addicting!

Spicy Garlic Potatoes is inspired by one of my all-time favorite appetizers

Sichuan-style spicy and sour potatoes! 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.”

The potatoes are savory yet refreshing, which will get you craving for more. You can prepare these Spicy Garlic Potatoes in bulk to have as the perfect appetizer throughout the week.

The sauce for the Spicy Garlic Potato is inspired by one of my most viral recipes – Spicy Garlic Noodles.

Spicy Garlic Noodle’s sauce is spicy, tangy, garlicky, and savory. The Star of the sauce is my Homemade Chili Oil. I drizzle my Homemade Chili Oil on EVERYTHING because I promise it is the best chili oil you will ever try!

I always have homemade chili oil in the fridge, ready to go. Homemade chili oil is super easy to make, and unlike other recipes, there will be no waste. I blend up all the garlic, spices, and herbs to take this chili oil to another level. I also have an exciting product coming out soon … so stay tuned!

Make sure to slice the potato as thin as you can.

You want to make sure when you blanch the potatoes, they don’t become soggy but instead have a nice crunchy texture. Make sure to rinse the potatoes in water a few times before blanching, which will help remove the starch.

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! Let the potatoes soak in ice-cold water to stop the cooking process while you prepare the sauce. I recommend using waxy potato for the best texture, but any potatoes will work.

Do you want more EASY VEGETARIAN RECIPES? Here are some of my go-to recipes that you will love!

Ingredients

2 large waxy potatoes, thinly sliced
Salt

Sauce

1.5 tbsp of Homemade Chilli Oil
2 tbsp of Soy Sauce
3 tbsp of Black Vinegar
2 green onion, chopped
1 tbsp of Crushed Red Chilli Flakes
0.5 tbsp of Sesame Seeds
4 tbsp of Oil
1 tsp of Sichuan Pepper Corn (optional)
5 cloves of Garlic minced
Cilantro

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!