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Crispy Naga Chilli Sliced Potatoes

Recipe by The Cozy Bowl Kitchen

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  • Total Time30 minutes
  • Yield4 as a side 1x

Golden potato coins, double fried until they genuinely shatter, then tossed through a sticky, fiery naga chilli sauce. This is our home version of the most-ordered side at The Cozy Bowl, and it takes about 30 minutes.

Ingredients

Scale

For the potatoes

  • 800g Maris Piper potatoes, scrubbed and sliced into 5mm coins
  • 2 tbsp cornflour
  • 1 tsp fine sea salt
  • 1 litre sunflower oil, for deep frying (or 3 tbsp if air frying)

For the naga chilli sauce

  • 2 tbsp sunflower oil
  • 4 garlic cloves, finely chopped
  • 15g fresh ginger, finely grated
  • 1 naga (ghost) chilli, deseeded and finely chopped, or 2 tsp naga chilli paste
  • 1 tbsp Kashmiri chilli powder, for colour
  • 2 tbsp tomato ketchup
  • 1 tbsp sriracha
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp caster sugar
  • 1 tsp toasted sesame oil

To finish

  • 2 spring onions, finely sliced
  • 1 tsp toasted sesame seeds
  • 2 tbsp crispy fried onions

Instructions

  1. Slice the potatoes into 5mm coins, then rinse them in cold water until it runs clear. This washes off the surface starch and is the single biggest thing standing between you and soggy potatoes.
  2. Drain well and dry thoroughly on a clean tea towel. Any water left on the surface will spit in the oil and steam the potatoes instead of crisping them.
  3. Toss the dry slices with the cornflour and salt until every coin is lightly dusted.
  4. Heat the oil in a deep pan to 150C. Fry the potatoes in batches for 4 to 5 minutes, until pale and just tender but not coloured. Lift out onto a wire rack and leave to cool for at least 10 minutes.
  5. While they cool, make the sauce. Warm the 2 tbsp oil in a small pan over a medium heat, add the garlic, ginger and naga chilli and cook for 1 minute until fragrant. Keep the extractor on and your face away from the pan.
  6. Stir in the Kashmiri chilli powder, ketchup, sriracha, soy sauce, vinegar and sugar. Simmer for 2 to 3 minutes until glossy and thick enough to coat a spoon, then take off the heat and stir in the sesame oil.
  7. Turn the frying oil up to 190C and fry the potatoes a second time for 2 to 3 minutes, until deep gold and properly crisp. Drain on a rack, not on kitchen paper.
  8. Tip the hot potatoes into a large bowl, pour over the warm naga sauce and toss quickly so everything is coated but still crunchy.
  9. Pile into a bowl and finish with spring onions, sesame seeds and crispy fried onions. Eat immediately, ideally standing up in the kitchen.

Notes

Handle naga safely. Wear gloves or wash your hands thoroughly afterwards, keep your hands away from your eyes, and chop it in a well-ventilated kitchen. Naga is one of the hottest chillies in the world and it lingers on skin.

Air fryer version. Toss the dried, cornfloured slices with 3 tbsp of oil and air fry at 180°C for 18 to 20 minutes, shaking the basket twice, then blast at 200°C for 3 minutes before saucing.

Dial the heat up or down. Start with half a chilli if you are unsure. For a much milder version, swap the naga for 2 tsp of chipotle paste and keep the Kashmiri chilli powder for colour.

Make ahead. The sauce keeps in a sealed jar in the fridge for up to five days and is excellent on wings, tenders and fried eggs. You can do the first fry up to 4 hours ahead, then do the second fry just before serving.

The mistake to avoid. Saucing potatoes that have only been fried once. Toss for about 10 seconds and serve immediately.

Milk is your friend. Dairy cuts capsaicin far better than water does.

Equipment. A deep, heavy pan or a deep fryer, a cooking thermometer, a spider or slotted spoon, a wire rack for draining, a large mixing bowl for tossing, and a mandoline with its guard if you have one.

Allergens. This recipe contains soya, sesame and sulphites (from the vinegar). Ketchup, sriracha and soy sauce vary considerably by brand. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

This is a home recipe inspired by Naga Sliced Potatoes at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/naga-chilli-potatoes-recipe/