Angry Potatoes

Spicy potato wedges.Roasted potatoes tossed with a spicy, smoky tomato sauce.. It's a simple dish of bite-sized potato chunks which are fried and served with a spicy sauce. This recipe is from FoodFood TV channel

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Angry Potatoes
Main Ingredients Potato wedges, Tomato ketchup
Cuisine Indo-Chinese
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Angry Potatoes

  • 1 packet Potato wedges
  • 2 tablespoons Tomato ketchup
  • 1 teaspoon Soy sauce
  • 2 teaspoons Red chilli paste
  • 3 tablespoons Cornflour/ corn starch
  • 2 medium Onion
  • 1 stalk Spring onion greens
  • 1 inch piece Ginger chopped
  • 5-6 cloves Garlic chopped
  • 4-5 Dried red chillies
  • 4 tablespoons Oil
  • to taste Salt
  • 2 teaspoons Crushed black peppercorns
  • 8-10 Sichuan peppers


  1. Heat oil in a non stick wok. Add soy sauce, 1 tsp red chilli paste and 1½ tbsps cornflour to potato wedges and mix well. Arrange the potato wedges in the wok in a single layer.
  2. Slice onions. Cut spring onions greens into finger size pieces and further cut into thin strips and keep them dipped in iced water.
  3. Toss the potatoes in the wok and cook till golden. Drain and transfer the potato wedges into a bowl. To the oil remaining in the wok add ginger, garlic, dry red chilies, onion and toss.
  4. Add remaining red chilli paste, tomato ketchup, salt, 1 tsp crushed black peppercorns and mix.Mix remaining cornflour with 3 tbsps water.
  5. Add a little water to the wok and mix. Crush Sichuan peppers and add. Add cornflour mixture and cook till it thickens.
  6. Add salt and mix. Add potatoes and mix till all the wedges are well coated with the sauce.
  7. Transfer into a serving bowl, sprinkle remaining crushed peppercorns and garnish with spring onion green strips. Serve hot.

Nutrition Info

Calories 1940
Carbohydrates 23.6
Protein 222.8
Fat 105.8
Other Fiber Potasium 1875 mg