Triple Fried Spicy Tomato Potato Bites (Patato Chili Mil)

Ingredients

• 400 grams Potatoes (peeled and cut into apple‑size sticks)
• 3 tablespoons Corn Flour (for coating; can mix with all‑purpose flour)
• 1/2 cup All‑Purpose Flour (optional, mixed with corn flour for coating)
• 1 tablespoon Salt
• a few drops Red Food Coloring (optional, gives tomato hue to coating)
• 2 liters Vegetable Oil (for deep‑frying; neutral oil with high smoke point)
• 2 tablespoons Sesame Oil (for the sauce; adds nutty flavor)
• 3 Bell Peppers (mixed colors, cut thick strips)
• 1 Onion (cut into square pieces)
• 2 tablespoons Garlic (finely chopped)
• 2 tablespoons Green Onions (finely chopped)
• 1.5 tablespoons Dried Oregano
• 1.5 tablespoons Besan (Gram Flour)
• 1 tablespoon Chili Flakes
• 1 tablespoon Green Chili (finely chopped)
• 1 tablespoon White Pepper Powder (or black pepper powder)
• 1/4 cup Tomato Ketchup (use a good quality brand)
• 1 teaspoon Green Chili Paste (optional for extra heat)
• 1 teaspoon Red Chili Paste (optional)

Instructions

1. Prepare Potatoes

   Peel the potatoes and cut them into apple‑size sticks. Place the cut potatoes in a bowl of water and let them soak for 10 minutes to remove excess starch.

   Time: PT10M

2. Make Coating Mix

   In a separate bowl combine corn flour, optional all‑purpose flour, salt and a few drops of red food coloring. Mix well.

   Time: PT2M

3. Coat Potatoes

   Drain the soaked potatoes, pat them dry with paper towels, then toss them in the coating mixture until each stick is evenly covered.

   Time: PT5M

4. First Fry (Blanch)

   Heat vegetable oil in the deep‑fry pot to about 180°C. Fry the coated potatoes in small batches for 3 minutes, just until they turn a pale golden color.

   Time: PT3M

   Temperature: 180°C

5. Cool First Batch

   Remove the potatoes with a slotted spoon and spread them on paper towels. Let them rest for 5 minutes to cool.

   Time: PT5M

6. Second Fry

   Return the cooled potatoes to the hot oil and fry for another 3 minutes until they develop a deeper golden hue.

   Time: PT3M

   Temperature: 180°C

7. Cool Second Batch

   Again remove and let the potatoes rest for 5 minutes.

   Time: PT5M

8. Third Fry (Crisp)

   Give the potatoes a final fry for 2 minutes until they are crisp and deep golden. Drain on paper towels and sprinkle with freshly ground black pepper.

   Time: PT2M

   Temperature: 180°C

9. Prepare the Sauce

   In a frying pan heat sesame oil over medium heat. Add the bell pepper strips and onion squares; stir‑fry for 2‑3 minutes until they start to soften.

   Time: PT3M

   Temperature: Medium

10. Add Aromatics & Spices

    Add chopped garlic, green onions, oregano, besan, chili flakes, green chili, salt and white pepper. Stir continuously for 1 minute until fragrant.

    Time: PT1M

    Temperature: Medium

11. Finish Sauce with Tomato Base

    Turn off the heat and stir in the tomato ketchup (and optional green or red chili paste). Mix until the sauce coats the vegetables evenly.

    Time: PT2M

12. Combine Potatoes and Sauce

    Toss the triple‑fried potatoes in the prepared sauce, ensuring each piece is well coated. Garnish with extra chopped green onions and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Corn Flour: All‑purpose flour
• Instead of All‑Purpose Flour: Rice flour (gluten‑free)
• Instead of Red Food Coloring: Paprika powder
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Sesame Oil: Peanut oil
• Instead of Bell Peppers: Red chili peppers
• Instead of Onion: Shallots
• Instead of Garlic: Garlic paste
• Instead of Green Onions: Chives
• Instead of Dried Oregano: Italian seasoning
• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Chili Flakes: Crushed red pepper
• Instead of Green Chili: Jalapeño
• Instead of White Pepper Powder: Black pepper
• Instead of Tomato Ketchup: Tomato puree with a pinch of sugar
• Instead of Green Chili Paste: Sambal Oelek
• Instead of Red Chili Paste: Gochujang

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Bowl
• Deep‑Fry Pot
• Slotted Spoon
• Paper Towels
• Small Bowl
• Frying Pan
• Spatula

Critical Steps — Do Not Skip

• Even coating of potatoes with flour mixture
• Triple‑fry process with cooling intervals
• Maintaining oil temperature around 180°C

Chef Tips from the Video

• Soak potatoes in salted water for extra flavor and crispiness.
• Use a thermometer to maintain consistent oil temperature; a drop of batter should sizzle and rise immediately.
• For extra color, add a pinch of paprika along with the food coloring.

Troubleshooting

Storage

Refrigerator: Store sauce and fried potatoes separately in airtight containers for up to 2 days. Re‑heat potatoes briefly before serving to restore crispness.

Freezer: Not recommended; potatoes lose crispness after freezing.

Room temperature: Best served immediately; will become soggy if left out for more than 30 minutes.

Make-Ahead Tips

• Fry the potatoes up to the second fry, cool, and store in the fridge. Finish the third fry just before serving.
• Sauce can be prepared a few hours ahead; keep it refrigerated and reheat gently.

Frequently Asked Questions