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.
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
HOW TO MAKE SCHEZWAN BABY POTATOES
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