Crispy Chili Garlic Potatoes
Description
These Crispy Chili Garlic Potatoes are irresistibly crunchy on the outside, soft and fluffy on the inside, and packed with bold savory flavor. With just a handful of simple ingredients, they transform into the ultimate snack that’s crispy, satisfying, and impossible to stop eating. Whether served with your favorite dipping sauce or enjoyed straight from the plate, these golden bites are guaranteed to disappear fast.
Ingredients
Instructions
- Wash, peel, and cut the potatoes into large chunks. Boil them in salted water for 10-12 minutes, or until fork-tender.
- Drain the potatoes thoroughly and mash until smooth (no lumps!). Add cornstarch and spices. Mix until well combined and a smooth dough forms.
- Roll out the dough to about 1.5-2 cm thickness. Cut into small squares, then gently press each with a fork to create an indent. Reform any scraps to maximize the dough.
- Heat oil in a deep skillet over medium heat. Fry the potato in batches, flipping occasionally, until golden and crispy on all sides. Transfer to a paper towel-lined plate to absorb excess oil. Serve with your favorite dipping sauce and enjoy!
Note
• Let the potatoes cool slightly after boiling to release excess steam before mashing.
• Mash until completely smooth to prevent cracks and ensure even frying.
• If the dough feels sticky, add a little more cornstarch until it holds its shape.
• Maintain medium oil temperature for even cooking and maximum crispiness.
• Fry in small batches to prevent overcrowding and keep the potatoes crispy.
• Serve immediately for the best texture and crunch.
