Hot and Spicy Schezwan Baby Potatoes
I had half a pound of baby potatoes and wondered what to make with them. I love Indo-Chinese or Chindian food and decided to make Hot and Spicy Schezwan Baby Potatoes. Baby potatoes and I go a long way back. When no one used to even talk of them my mom used to pick the tiniest potatoes and make a fry for me. I had only heard of dum aloo made with baby potatoes and as I love baby potatoes I make a couple of more baby potato recipes like this Pan-fried one and Baby Potato fry with curry leaves.
New Potatoes or Baby Potatoes
New Potatoes are actually Baby potatoes that have been harvested before it has touched maturity. Conversely, matured round potatoes are also called new potatoes simply because they are tiny. They are as small as marble-sized. They are harvested when their leaves are yet green, unlike potatoes that are harvested after their leaves turned yellow or brown. The skin of baby potatoes is thin and that’s why the skin can be eaten.
Baby potatoes are great for cooking uncut, baking, or pan roasting. They retain their form after cooking and are great to be used even in salads. Usually, I do not eat very spicy food at home but I was just feeling bland and thought of spicing up my palate with these Szechwan Baby Potatoes| Hot and Spicy.
How to make Hot and Spicy Schezwan Baby Potatoes
Hot and Spicy Schezwan Baby Potatoes is a very easy recipe. Just boil the potatoes, fry, toss them in schezwan sauce with garlic and peppers and savour the spicy taste. The red hot colour of the potatoes from the Schezwan sauce is drool-worthy. I am sure that our Andhra chillies are much spicier than the ones the Chinese use. Serve Hot and Spicy Szechwan Baby Potatoes with noodles, fried rice or roti. I can eat anything with steamed rice.
500 gms Baby Potatoes
2 tbsp Oil
8 flakes garlic crushed
2 green chillies chopped
Salt to taste
4 tbsp Cornflour
½ red bell pepper sliced long
½ yellow bell pepper sliced long
4 tbsp Schezwan Sauce
Wash and rinse the baby potatoes. Boil them in a cooker or in a pan. Once done, drain and peel the potatoes. Transfer to a bowl.
Now dust the cornflour over the potatoes and toss till nicely coated.
Heat the oil in a wok and add in the potatoes and sauté till golden. Transfer to a bowl once the baby potatoes are golden brown.
Add 2 tbsp oil to a pan or in the same pan, add crushed garlic, green chillies.
Now add in the schezwan sauce and mix well. Add the sliced peppers and sauté for a couple of minutes.
Add the golden fried baby potatoes and mix thoroughly.
Make a slurry of the 1 tsp. cornflour and pour over the potatoes. The sauce will thicken and coat the potatoes nicely. Your Schezwan Baby Potatoes are ready.
Serve hot with noodles, fried rice, roti, bread or just have it like an appetiser.