Schezwan Potatoes

1. 1
   prep · ~10 min

   Blanch the baby potatoes.

   1.Place cubed potatoes in a pot of boiling water and parboil until slightly tender but firm.

   2.Drain the water and spread potatoes on a kitchen towel to dry completely.

   3.Sprinkle cornstarch over the dried potatoes and toss gently to coat evenly.
2. 2
   fry · ~8 min

   Fry the potatoes.

   1.Heat 2 tbsp oil in a pan over high heat until shimmering.

   2.Add the coated potatoes in a single layer and fry until golden brown and crispy on all sides.

   3.Remove the potatoes and set aside on a paper towel.

   TIPDon't crowd the pan; fry in batches for maximum crispiness.
3. 3
   prep · ~2 min

   Prepare the Schezwan chili paste.

   1.Drain the soaked red chilies and transfer to a blender.

   2.Add 2 tbsp water and blend to a fine, smooth paste.
4. 4
   saute · ~4 min

   Build the Schezwan base.

   1.Heat the remaining 1 tbsp oil in a wok or pan over high heat.

   2.Add the chopped garlic and ginger, and saute for 20 seconds until fragrant.

   3.Add the white parts of the spring onions and sliced onions.

   4.Stir-fry on high heat for 2-3 minutes until onions are translucent.
5. 5
   saute · ~3 min

   Cook the Schezwan sauce.

   1.Add the prepared red chili paste to the pan and cook for a minute until the oil separates.

   2.Add soy sauce, vinegar, tomato ketchup, red chili powder, sugar, and salt.

   3.Stir well and bring to a simmer.
6. 6
   mix · ~2 min

   Add bell pepper and thicken.

   1.Add the bell pepper squares and stir-fry for 1 minute.

   2.Pour in the cornstarch slurry and mix until the sauce coats the vegetables.

   3.Cook for 1 minute until the sauce becomes glossy and thick.
7. 7
   mix · ~1 min

   Coat the potatoes.

   1.Add the fried potato cubes to the wok.

   2.Toss thoroughly until every piece is well coated in the Schezwan sauce.
8. 8
   garnish

   Garnish with spring onion greens and serve hot.

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