Schezwan potatoes is a delicious, hot and tangy Indo-Chinese dish that is a cinch to make and is ready in 30 minutes!
Like most Indo Chinese dishes, it hardly takes much time for schezwan potatoes to come together.
Prepping up your ingredients is the key! Here, boiled and fried baby potatoes are tossed in a schezwan sauce base. It is of course much easier if you have the sauce already which is the main ingredient here.
I love to prepare this schezwan sauce in a big batch and store it, when I run out of ideas or I want quick meals, this is a life saver. I highly recommend you have one in your pantry, or if you’re too lazy to make your own, go ahead and get a good quality store bought one 🙂
Today I’ve shallow fried the baby potatoes after boiling them. If you have a lot of time on hand then you can bake them by coating the boiled potatoes with little oil at 400 degrees F for about 30 minutes until the skin is golden brown. You may also air-fry them at 400 degrees F for about 20 minutes, grease the boiled potatoes with oil spray, and air-fry. Toss them midway.
And if you don’t mind the calories, you may deep fry them too. I served these potatoes with some fried rice, it made for a delicious vegetarian meal 🙂 You can use chicken /paneer/ tofu as well. Coat them in a cornflour batter, fry and dunk them in the sauce! So good!
Schezwan potatoes is a lovely appetizer to serve for a party, or add some more cornflour slurry is you want it saucy. It will be delicious either way.
Table of Contents
YOU MAY ALSO ENJOY THESE VEGETARIAN INDO-CHINESE RECIPES,
- Chilli garlic noodles.
- Chilli paneer (without deep frying)
- Vegetarian Fried Rice
- Veggie spring rolls
- Hot and sour soup
- Sweet corn soup
STEP BY STEP INSTRUCTIONS TO MAKE SCHEZWAN POTATOES
- Boil potatoes with enough salt until fork tender. Let them cool, peel the skin, prick all over with a fork, and shallow/deep fry / bake them until golden brown.
- Heat oil in a wok, add finely minced ginger, garlic, and fresh red chillies. Saute until ginger garlic are aromatic.
- Next, add in chopped onions, saute until translucent.
- Add schezwan sauce and sugar.
- Mix well, saute for a minute.
- Add the cornflour slurry.
- Mix well until the mixture has thickened and glossy.
- Finally, add the potatoes, toss them in the sauce so they are well coated. Sprinkle with scallion/spring onion greens. Serve hot with fried rice/ Hakka noodles.
HOW TO MAKE SCHEZWAN BABY POTATOES
Schezwan Potatoes {Dry Version}
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 16 baby potatoes
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1-2 fresh red chillies, finely chopped (optional)
- 1/2 cup chopped onions
- 3 tbsp schezwan sauce adjust as per desired spice
- 1 tsp sugar
- 1 to 2 tbsp cornstarch mixed in 1/2 cup water, depending on how thick you like it
- salt, to taste
Instructions
- Boil potatoes with enough salt until fork tender. Let them cool, peel the skin, prick all over with a fork, and shallow/deep fry/bake them until golden brown.
- Heat oil in a wok, add finely minced ginger, garlic, and fresh red chillies. Saute until ginger garlic are aromatic.
- Next, add in chopped onions, saute until translucent.
- Add schezwan sauce and sugar.
- Mix well, saute for a minute.
- Add the cornflour slurry.
- Mix well until the mixture has thickened and glossy.
- Finally, add the potatoes, toss them in the sauce so they are well coated. Sprinkle with scallion/spring onion greens. Serve hot with fried rice/hakka noodles.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Hmmm… Lip smacking!
Thanks a lot 🙂
There are never enough potato recipes in my opinion, Freda & this is one perfect example!
I couldn’t agree more with you , Lana 😀 Thanks dear friend:)
I love schezwan dishes and this dish of your looks so inviting Freda…. yummm
Thanks Chitra, so glad to see you back 🙂
Fred that looks, amazing, can’t wait to try it !!!!
Thanks Sumith 🙂
I’m off potatoes, but give me that gravy and that fried rice! Total yum!
Thanks Trisha 🙂
Looks tasty?
Thanks Neethu 🙂
Yummmm!!!! Wish I could have this right now Freda! 🙂
Thanks a lot dear 🙂
Anything that has potatoes has my attention at hello. This recipe looks perfect and I actually really like the idea of making the sauce ahead of time. That’s a brilliant idea, I am not a big fan of store bought items so this sounds perfect for me.
Thanks a lot Bineesh 🙂
A lovely take on baby potatoes 🙂
Thanks Nandini 🙂
Looks so tasty…
Thanks Dakshi 🙂
Beautiful dish Freda! I love quick and flavorful dishes!
Thanks a lot Antonia 🙂
It’s so tasty with fried rice. Yum! also the combination of colours in the click.
Thanks so much Gloria 🙂
Mouthwatering as always Freda 🙂
Thanks dear 🙂
This dish looks absolutely delicious , Freda! 🙂
Thanks a lot Linda 🙂
Reblogged this on Retired? No one told me! and commented:
How many times have I said? Oh My!Well once again the lovely Freda has made something sooooo good it would be a crime not to reblog….Enjoy!
Freda ..Oh Freda,…. they look amazing just have to reblog 🙂
Much thanks 🙂
As a Schezwan food enthusiast, I have to say this is really wonderful!
Thank you Chris 🙂
They look so delicious.
Thanks so much Ritu 🙂
Yumm Freda, so beautifully color co-ordinated too 🙂
Thanks a ton Loretta 🙂
Oooh how tasty-looking Freda!
Thanks very much Kathryn 🙂
Yum Freda, this looks DELICIOUS. That sticky sauce on top of the potatoes is everything 😀
Yes so true Jess, thanks a lot 🙂
Such a wonderful sauce. This looks absolutely delicious! 🙂
Thanks a lot Ronit 🙂
This sounds so good Freda! Yumm
Thanks dear Lynn 🙂
This looks wonderful Freda!
Thanks so much Frances 🙂
Ok…what a fun switch up! This looks so amazing, can’t wait to try it out!
Thanks Melissa 🙂
Yum!!
Thanks Sadie 🙂
Reblogged this on The Militant Negro™.
Thanks for the reblog Sir, Happy Monday 🙂