Chili Potatoes

I have finally gained back my inspiration in the kitchen. Today I cooked up this quick recipe (courtesy of the Cardamom Hills blog) before heading to work. I was a little hesitant about adding the soy sauce and ketchup but the flavors actually compliment the dish really well. I used canned green chiles, rather than fresh, because I think the spice is more consistent. This is a great way to spice up your potatoes (literally! ha I know, cheesy).

Chile Potatoes

Serves 4

  • 3 medium potatoes (diced)
  • 1 onion (diced)
  • 1 tbsp garlic (minced)
  • 3 green chiles (sliced) OR 1/4 cup canned green chiles
  • 1 green bell pepper
  • 1 tbsp olive oil
  • 1.5 cups chicken stock
  • 1 tsp corn starch (mixed into 2 tbsp water)
  • 1 tsp soy sauce
  • 1 tbsp ketchup
  • 1 tsp ground black pepper
  • 1 tsp sesame seeds


  1. Heat 1 oil in a pan.
  2. Sauté ginger and garlic till raw smell is gone.
  3. Add onion and continue sautéing till it’s transparent.
  4. Next add green chillies and stir.
  5. Now toss in potato pieces, stir for a minute and then add the chicken stock. Close lid and cook till potato is fully done and water content is almost zero.
  6. Add bell pepper, soya sauce, pepper powder and tomato sauce. Stir for a minute. Mix well.
  7. Last add the corn starch and switch off flames.
  8. Garnish with onion stem and sesame seeds.

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2 CommentsLeave a comment

  1. I need comfort food – these look they could fill the bill!

    • They are actually not bad for you! just potatoes and veggies with a tiny bit of corn starch.

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