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–+ servings
Crispy Chili-Ginger Potatoes – vegetarian recipe
Stav Kogan

Crispy Chili-Ginger Potatoes

Perfectly golden, crunchy potato matchsticks coated in an aromatic, spicy, and slightly sweet paste of ginger, garlic, and toasted sesame. The ultimate movie night snack that's utterly addictive.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 2 teaspoons (10 ml / 0.3 fl oz) lemon juice
  • 1 medium onion, about 5 oz / 140g, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1-inch / 2.5 cm piece fresh ginger, peeled and chopped
  • 1 hot dried red chili, crumbled
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • 4 medium potatoes, about 1¼ lbs / 570g (20.1 oz) total
  • Olive or peanut oil, for frying
  • 1 tablespoon (15 ml / 0.5 fl oz) whole sesame seeds
  • ¾–1 teaspoon (5 ml / 0.2 fl oz) salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon (5 ml / 0.2 fl oz) sugar
  • For ultra-crispy potatoes, soak the cut matchsticks in cold water for at least 30 minutes to remove excess starch. Be sure to dry them thoroughly before frying.
  • The secret to the intense flavor is cooking the onion-ginger paste until it's quite dry and browned. Don't rush this step!
  • A mandoline slicer is highly recommended for creating perfectly uniform potato matchsticks, which helps them cook at the same rate.

Method
 

  1. Create the Flavor Paste: In a blender or food processor, combine the lemon juice, onion, garlic, ginger, crumbled red chili, and ground cumin.
  2. Blend until you have a completely smooth paste, scraping down the sides as needed.
  3. Prep the Potatoes: Peel the potatoes and slice them lengthwise into thin ⅛-inch / 3mm slices. A mandoline is your best friend here for uniform cuts! Stack the slices and cut them again into matchsticks of the same thickness. To ensure maximum crispiness, place the cut potatoes in a bowl of cold water, then drain and pat them completely dry before frying.
  4. Fry to Golden Perfection: Pour about a ½-inch / 1. 3 cm depth of oil into a large frying pan or skillet over medium heat.
  5. Once the oil is shimmering hot, carefully add a single layer of potatoes.
  6. Fry in batches, stirring occasionally, until they are beautifully golden and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
  7. Toast the Spices: Carefully pour out all but 4 tablespoons (60 ml / 2 fl oz) of oil from the pan.
  8. Add the sesame seeds to the hot oil and stir until they begin to pop and become fragrant. Immediately pour in the onion-ginger paste.
  9. Stir and fry over medium-low heat until the paste has browned, dried out, and is incredibly aromatic. This step is key to developing the deep flavor!
  10. Combine and Serve: Add the crispy fried potatoes back into the pan with the spice paste.
  11. Sprinkle with salt, pepper, and sugar. Gently toss everything together, breaking up any clumps of the spice mixture to ensure every single potato is coated in deliciousness.
  12. Serve immediately while hot, or enjoy at room temperature.
  13. Don't overcrowd the pan when frying.
  14. Cooking the potatoes in batches ensures they fry evenly and get perfectly crisp rather than steaming.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20g

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