Baby Potatoes make great Appetizers

These baby potatoes are something you can very easily make with ingredients lying around the house . They keep well, so all you have to do it warm it up a little before serving. A bag of potatoes usually has about 20 tiny ones. In here I’ve used a chilli sauce I picked up when I was in China. It mostly consisted of a lot of chilli oil, but the other good bits were lovely aromatic chopped chillis, peanuts, small cubes of fried tofu and sichuan peppercorn. I’ve even made these potatoes in other chunky chilli sauces on different occasions and each time they turn out just as beautiful. The point being, don’t feel restricted to any one ingredient. Feel free to use whatever you have at hand. Taste as you go just to get the balance of flavours right.
Photo by Kate T.
Adapted from aapplemint.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from aapplemint.com

Ingredients

  • Ingredients

  • 1

    bag of baby potatoes – boiled in salted water

  • 3

    tablespoons chunky chilli sauce

  • 2

    tablespoons dark soy sauce

  • 3-4

    tablespoons tomato ketchup

  • 1

    tsp freshly cracked pepper

  • salt to taste

  • 1-2

    tablespoons oil

  • 1

    tablespoon chopped ginger and garlic

  • 1

    red pepper chopped into small cubes

  • 1

    green pepper chopped into small cubes

  • corriander to garnish

Directions

Start with boiling the potatoes in salted water. Once done strain and prick them a couple of times all over with a toothpick or kebab stick. This will help the flavours seep in. In a wok or non stick frying pan, heat the oil and add the ginger garlic. Fry till fragrant and add the peppers. Further fry for about 30 seconds and then toss in the potatoes. Fry them till a little crispy and coloured. Now add the sauces and seasoning, and giving them a good stir, making sure all the potatoes are coated well. Taste them to make any adjustments if you have to. Add the corriander and serve warm with toothpicks to pick them.

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