Schezwan Potatoes
Crispy pan-fried potato cubes tossed in a fiery, flavorful Schezwan sauce. This Indo-Chinese classic is packed with garlic, ginger, and red chilies, making it a perfect spicy appetizer or a great side with fried rice or noodles in under 30 minutes.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - garnish
Garnish with spring onion greens and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboil the potatoes just until a knife meets slight resistance; overcooking makes them fall apart during frying.
- 2Dry the parboiled potato cubes thoroughly before adding cornstarch — excess moisture creates a gummy coating.
- 3Fry the potatoes in small batches over high heat to prevent steaming and ensure a crunchy golden crust.
- 4Soak dried red chilies in warm water to soften them before blending, which yields a smoother, more aromatic paste.
- 5Make the Schezwan paste and prep all aromatics before you start cooking — the stir-fry steps move fast.
- 6Toss the fried potatoes into the sauce just before serving to retain their crispness; let them sit too long and they'll soften.
Adapt it for your goals.
Low-oil
Replace the shallow frying with an air-fryer method: toss the parboiled cornstarch-coated potatoes with 1 tbsp oil and air-fry at 200°C (400°F) for 12–15 minutes, shaking halfway. Reduces oil while still achieving a crisp exterior.
high proteinHigh-protein
Add 200g of cubed paneer or extra-firm tofu after the bell pepper stage. Toss gently to coat in sauce and heat through for 2 minutes, turning this side into a meal-worthy protein-rich dish.
jainJain
Omit garlic and onion; use asafoetida (hing) and extra ginger for depth. Replace onion with cubed zucchini or raw banana for bulk. The chili paste and sauce keep the fiery flavor intact.
smoky schezwanSmoky-schezwan
After stir-frying the chili paste, add 1 teaspoon of toasted sesame oil and a pinch of smoked paprika or chipotle powder. This gives the dish a subtle barbecue-like smokiness that pairs beautifully with the potatoes.
Why this is on our healthy list.
Rich in Vitamin C
Potatoes and bell peppers are naturally high in vitamin C, which supports immune function and collagen production. A single serving provides a significant portion of your daily needs.
Antioxidants from Red Chilies
The dried red chilies in this dish are packed with capsaicin and flavonoids, which have anti-inflammatory properties and may help boost metabolism.
Gut-Friendly Ginger & Garlic
Both ginger and garlic aid digestion by stimulating enzymes and promoting healthy gut flora, while also offering antimicrobial benefits.
Low in Saturated Fat
This recipe uses vegetable oil for frying and contains no butter or cream, making it a relatively light option for a fried appetizer when portioned sensibly.
Frequently asked questions
It's best to use fresh potatoes. Frozen potatoes hold more moisture and will turn mushy instead of crispy. If you must use frozen, thaw and pat them extremely dry before coating with cornstarch.
