Step-by-Step Guide to Make Homemade Crispy baked potatoes with garlic chilli schezwan sauce
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Super Quick Homemade Crispy baked potatoes with garlic chilli schezwan sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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To get started with this recipe, we have to prepare a few components. You can have Crispy baked potatoes with garlic chilli schezwan sauce using 16 ingredients and 9 steps. Here is how you cook that.
#reststyle
Smashed baked potatoes are a quick and easy side dish. Crispy potatoes that are brushed with the goodness of olive oil and then seasoned with salt and pepper . They are fluffy and soft on the inside with a crispy outside.Really, these can be either a side dish OR a main, they tastes utterly delicious !!! These Potatoes are so easy to make, I swear, hand over heart. Sound delicious, doesn’t it????Feel free to use whatever seasonings or spices you’the like on your potatoes. Top it with your choices of topping,when they are done!
Ingredients and spices that need to be Make ready to make Crispy baked potatoes with garlic chilli schezwan sauce:
- For For baking the potatoes:
- As required Small sized potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- For making Garlic schezwan sauce:
- 1/3 cup vegetable oil
- 15 garlic (finely chopped)
- 1 Onion finely chopped
- 10-12 red chilli (soaked in water for half an hour))
- 1 tsp Vinegar
- 1 tsp Soy sauce
- 1/4 cup Water
- 2 tablespoons Tomato ketchup
- 3 tablespoons Sugar
- To taste Salt
Steps to make Crispy baked potatoes with garlic chilli schezwan sauce
- PROCEDURE:For cooking the potatoes---Add to a pressure cooker with enough water to cover the potatoes. Close the lid and pressure cook for 6 mins, let the pressure release naturally.
- Drain the potatoes for 5 mins. Brush them with olive oil on baking sheet, place potatoes and press with the potato masher to flatten.
- Sprinkle salt and pepper generously. Bake at 400 deg F (205 C) for 25 to 30 mins.
- Heat oil in a pan and add garlic. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the garlic.
- Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
- Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
- Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
- Take the potatoes off the baking dish and serve hot, dressed with garlic chilli schezwan sauce.
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