Garlic Potato

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Peel the potatoes and cut them into fry-sized sticks. Soak them in water to remove the starch.
2. Drain, then half-boil the potato in salted water for 3 minutes.
3. Drain and let the potato cool completely.
4. Put the half-boiled potato in a large bowl. Add ½ tsp salt, 2 tbsp corn flour, 2 tbsp maida and ½ tsp pepper powder, and mix until the spices are evenly combined.
5. Deep-fry in hot oil over medium heat, stirring now and then, until the potato is crunchy and golden brown. Drain and set aside.
6. Heat 2 tbsp oil in a large wok. Add 1 inch ginger, 4 cloves garlic, 2 chilies, the spring onions and 1 tsp sesame, and stir-fry until aromatic.
7. Add ½ onion and ½ capsicum and stir-fry over high heat.
8. Add 2 tbsp tomato sauce, 2 tbsp soy sauce, 2 tbsp vinegar, 2 tsp chilli sauce, ½ tsp chilli powder and ½ tsp salt. Stir-fry over high heat until the sauce smells aromatic.
9. Stir in 3 tbsp corn flour slurry and mix until the sauce turns glossy.
10. Add the fried potato, 2 tbsp honey and 1 tsp honey, plus the spring onion. Toss until everything is coated; do not cook longer or the potato becomes soggy.
11. Serve topped with toasted sesame.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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