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Baked Chilli Potato

A healthier Indian-style chilli potato made with baked potatoes, minimal oil, and simple pantry ingredients. Crispy, spicy, and perfect for guilt-free snacking.
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Prep Time 15 minutes
Cook Time 30 minutes
Ready In 45 minutes
Total Time 45 minutes
Servings: 2 plates
Course: Appetizer, Snacks
Cuisine: Indian, Indo-Chinese
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 medium potatoes peeled and cut into thick fingers
  • 1 tbsp cornflour
  • 1 tbsp oil for coating
  • 1 tbsp soy sauce low sodium preferred
  • 1 tbsp tomato ketchup
  • 2 tsp red chilli sauce adjust to taste
  • 1 tsp vinegar
  • 1 tsp garlic finely chopped
  • 1/2 cup capsicum cut into cubes
  • 1/2 cup onion cubed
  • 1/4 tsp black pepper
  • Salt to taste
  • 1 tbsp spring onion for garnish

Equipment

  • Oven or air fryer
  • Mixing bowl
  • Baking Tray

Method
 

  1. Preheat the oven to 220°C. Line a baking tray with parchment paper.
  2. Toss the potato fingers with cornflour, salt, pepper, and oil. Mix well so they are evenly coated.
  3. Spread the potatoes on the tray and bake for 25 to 30 minutes or until golden and crisp. Flip once halfway.
  4. Heat a pan and sauté garlic for a few seconds. Add onion and capsicum and cook for 1 to 2 minutes.
  5. Add soy sauce, ketchup, chilli sauce, vinegar, and a splash of water. Cook until the sauce thickens.
  6. Add the baked potatoes and toss gently until they are coated in the sauce.
  7. Garnish with spring onions and serve hot.

Notes

For air fryer: cook the potatoes at 200°C for 18 to 20 minutes, shaking once. Adjust spice level as needed.