Ariso Recipes
Spicy Chili Garlic Potatoes: Crispy potato wedges tossed in a zesty, fiery sauce with a hint of garlic and Sichuan pepper.
45 minutes.
Indian Chinese
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Cut the potatoes into wedges and soak them in cold water for 30 minutes.
Drain the potatoes and add corn flour, salt, and black pepper powder. mix well to coat the potatoes.
Heat oil in a wok or kadai for shallow frying the potatoes.
Fry the potatoes until they turn crisp and golden brown. remove them from the oil and drain on paper towels.
Remove excess oil from the wok, leaving about 1 tablespoon of oil.
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