These Schezwan potatoes are spicy, tangy and wicked delicious. Baby potatoes are boiled until soft and tossed in an aromatic Indo-Chinese sauce to create this easy side dish that you can serve as an appetizer for a party or team up with any Indian curry as a side.
Whip up a quick homemade Schezwan sauce or use a jar from the supermarket along with a few pantry staples to make this in just under 20 minutes!
Every time I was looking for a little change from my everyday curry, dal and rice, I would get into the kitchen and experiment with something Indo Chinese.
My Teriyaki veggie stir fry was a huge hit in my household. It captured all those beautiful Asian flavors with just a few pantry staples. On my last grocery run, I got my hands on a lot of baby potatoes. I used some of them to make Papitas con Chile - a fiery Mexican style potato dish, but I still had some leftover that I wanted to use up. And that's when I tried this recipe.
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What's So Great About the Recipe?
This Indo Chinese dish has is not just a treat for the eyes, but packs in a ton of flavor and is sure to be one of your favorite sides, especially when you're entertaining.
It's vegan, gluten-free (adaptable) and incredibly versatile. Pair it with some Paneer Shashlik or cashew Pakoras and an assortment of dips and sauces and you're sure to get rave reviews!
Recipe Ingredients
Baby potatoes: I used baby potatoes because that's what I had at hand. You could just use regular potatoes too. Cut them into wedges or dice them into bite-sized chunks.
Red onion: To build that savory flavor.
Dried red chilies: For that pop of color. Skip these if you can't find them.
Ginger + garlic: A staple in Asian cooking. Feel free to use store-bought or homemade ginger garlic paste if you have that at hand.
Schezwan sauce: Use your favorite brand of Schezwan sauce from the store or make it on your own.
Soy sauce: For that color and umami deliciousness. Use tamari or coconut aminos if you want to keep it gluten free.
Vinegar: For a bit of tangy flavor. Use apple cider vinegar if you love that fruity zip!
Sichuan peppercorns: For the numbing heat. I used them for my Sichuan chili oil and it was a game-changer.
Cornflour: To get that beautiful saucy coating on the potatoes.
Oil: Any neutral flavored oil will do!
See recipe card for quantities.
This Apple Cider vinegar is made from select varieties of organic apples. It's perfect as an addition to poultry, pork and seafood, or to wake up the flavor of barbecue sauce or baked beans.
Substitutions & Variations
- To add a bit of smoky flavor and aroma to these Schezwan potatoes, swap the raw garlic for some Air Fryer roasted garlic.
- You can also bulk up the dish and add some sliced bell peppers, carrots, zucchini and mushrooms along with the baby potatoes. It can be a nice Schezwan mixed veggie stir fry.
- I love using my lemon infused olive oil to sauté the aromatics. The citrusy aroma and flavor it lends the dish is just next level.
How to Make Schezwan Potatoes
Step 1: Start by boiling the baby potatoes until they're soft and peeling them. Poke them all with a fork a few times.
Step 2: Heat oil in a pan and sauté the aromatics and dried red chilies over medium heat, until they turn slightly golden brown.
Step 3: Add the Schezwan chutney, soy sauce and vinegar along with some crushed Sichuan peppercorns. Cook for 2 minutes.
Step 4: Add in the baby potatoes and mix. Prepare a mix of cornflour and water and pour it in, stirring continuously until the sauce turns thick.
Step 5: Take this off heat, garnish with chopped green onions or cilantro and serve.
💭Top Tip
Make sure you boil the potatoes until they have softened. Use a pressure cooker to make things quicker.
How to Store Leftover Schezwan Potatoes
Store the leftover Schezwan potatoes for up to 2 days in the refrigerator. You can then reheat them in the microwave or in a pan over medium heat. Add a splash of water to loosen up the sauce, if needed.
I wouldn't recommend storing these beyond a couple of days, as the potatoes can spoil pretty quick.
Tips & Tricks to Nail the Recipe
- I love using whole baby potatoes, but you can halve them if you want to make them easier to serve. Regular potatoes can be cut into wedges or chunks, boiled and then used.
- I chose to boil the potatoes here, but you can also bake them (like I did with my Mexican roasted potatoes) if you want them to have that crunchy texture. In fact, you can air fry them too.
- To speed things up, you can cook frozen French fries and use them instead of baby potatoes, and follow the rest of the recipe as-is.
- If the potatoes seem too spicy, you can add a bit of ketchup and give it a mix to tone down the heat.
How to Serve Schezwan Potatoes
Enjoy these Schezwan potatoes as a snack, teamed up with some baked potato Samosas or Moong Dal Vadas and some Tandoori mayo sauce.
If you're making an Asian-style meal, pair them with some classic fried rice or a bowl of steaming hot Hakka noodles, Scallion oil chicken, some Teriyaki cauliflower and some homemade chili garlic oil on the side.
Recipe FAQs
You can, but I would highly recommend spending those extra few minutes. Doing this actually helps the potatoes absorb that delicious sauce.
Related Recipes
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If you tried this Schezwan potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Schezwan Potatoes
Ingredients
- 250 g baby potatoes
- 1 red onion
- 1 teaspoon ginger
- 1 teaspoon garlic
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon Schezwan sauce
- 1 teaspoon Sichuan peppercorns
- 1-2 dried red chilies
- 2 teaspoon cornflour
- 1 tablespoon oil
Instructions
- Start by boiling the baby potatoes until they're soft and peeling them. Poke them all with a fork a few times.
- Heat oil in a pan and sauté the aromatics and dried red chilies over medium heat, until they turn slightly golden brown.
- Add the Schezwan chutney, soy sauce and vinegar along with some crushed Sichuan peppercorns. Cook for 2 minutes.
- Add in the baby potatoes and mix. Prepare a mix of cornflour and water and pour it in, stirring continuously until the sauce turns thick.
- Take this off heat, garnish with chopped green onions or cilantro and serve.
Notes
- Make sure you boil the potatoes until they have softened. Use a pressure cooker to make things quicker.
- I love using whole baby potatoes, but you can halve them if you want to make them easier to serve. Regular potatoes can be cut into wedges or chunks, boiled and then used.
- I chose to boil the potatoes here, but you can also bake them (like I did with my Mexican roasted potatoes) if you want them to have that crunchy texture. In fact, you can air fry them too.
- To speed things up, you can cook frozen French fries and use them instead of baby potatoes, and follow the rest of the recipe as-is.
- If the potatoes seem too spicy, you can add a bit of ketchup and give it a mix to tone down the heat.
