Garlic Chili Potatoes

To make Garlic Chili Potatoes, start by cutting 600 g of small potatoes in half. Pre-cook the halved potatoes for about 10 minutes. In a pan, heat 3 tbsp of vegetable oil, then add the pre-cooked potatoes along with 3 cloves of minced garlic, 1 chopped spring onion, 1 tbsp of chili flakes, 2 tbsp of light soy sauce, 2 tbsp of dark soy sauce, 1 tbsp of sugar, 1 tsp of sesame oil, and 2 tbsp of ketchup. Mix everything well and cook until the potatoes are fully coated and tender. Finally, garnish with sesame seeds and fresh coriander before serving.

Yes, Garlic Chili Potatoes are suitable for a vegan diet as they are made with plant-based ingredients. Just ensure that the soy sauce and any other condiments you use are vegan-friendly, as some brands may contain animal products.

If you're looking for a substitute for potatoes in Garlic Chili Potatoes, you can use sweet potatoes or even cauliflower florets. Both alternatives will absorb the flavors well, but cooking times may vary, so adjust accordingly.

To store leftover Garlic Chili Potatoes, let them cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, simply warm them in a pan or microwave until heated through.

Garlic Chili Potatoes pair well with a variety of dishes. They make a great side for grilled meats, stir-fried vegetables, or can be served alongside rice or noodles for a complete meal. Consider serving them with a refreshing salad or a spicy dipping sauce to enhance the flavors.