Schezwan Baby Potatoes
[Vegan, Gluten-Free]

To Make the Schezwan Sauce:

1. Deseed about 70% of the chilis. Discard the membrane of the dry Kashmiri chilis. Soak dry Kashmiri red chilis in about 3 cups of hot water for about an hour.
2. Strain the water, grind the red chilis to a smooth paste, add water a little at a time if you need to.
3. Heat the oil in a deep bottomed pan. Add the chopped garlic and ginger and sautée everything on medium-low heat until the mixture turns golden brown and the raw smell is gone.
4. Add the onions and sautée them until they're translucent.
5. Add the red chili paste and mix everything well.
6. Keep stirring continuously, on medium heat for several minutes.
7. Add the ketchup, soy sauce, brown sugar, and vinegar.
8. Season it with salt and pepper and add 1/2 cup water. Mix everything well and let it simmer for several more minutes.
9. Adjust the taste with more salt, sugar, or vinegar.
10. Let the sauce cool down then store it in a sterile glass container. Refrigerate it.  It will stay good for 2-3 weeks. Use a clean, dry spoon each time.

To Make the Potatoes:

1. Boil the potatoes, with salt, until they're fork tender.
2. Let them cool, peel the skin, and prick them all over with a fork. Now you can and deep fry or bake them until they're golden brown.
3. Heat oil in a wok and add the finely minced ginger, garlic, and fresh red chilis. Sautée the mixture until the ginger and garlic are aromatic.
4. Add in the chopped onions and sautée them until they're translucent.
5. Add the Schezwan sauce and sugar. Mix everything well and sautée it for a minute.
6. Add the cornflour slurry. Mix everything well until the sauce has thickened and is glossy. Add the potatoes and toss them in the sauce so they are well coated.
7. Sprinkle them with scallion/spring onion greens.
8. Serve them, hot, with fried rice or hakka noodles.