Potatoes are so versatile there are so many ways to cook them. Recently, I’ve fallen for these Soy and Vinegar Crispy Potatoes. They are bold in flavor and simply delicious (if I may so say myself). I’ve always been a fan of salt and vinegar everything, so if you are like me, this recipe is for you.
I opt for soy sauce instead of salt as it has that umami flavor that gives the vinegary dressing an extra oomph. I’m using apple fruit vinegar , however you could pretty much experiment with other types i.e balsamic vinegar, rice vinegar, apple cider vinegar, etc.
4 large potatoes – scrubbed and washed, skin on
3 to 4 stalks spring onion – cut into sections
1 large clove garlic – cut into half, crosswise
20 g ginger – julienne thinly
Salt and pepper
3 tbsp soy sauce
2 tbsp vinegar
2 tbsp sugar
1 tbsp warm water
Mix all the ingredients for the dressing, ensuring the sugar is completely dissolved and set aside.
Cut the potatoes into 1 ½ inch cubes and place into a large pot of water. Add in 2 tsp salt into the water.
Bring the pot to boil and par cook the potatoes for 5 minutes.
Drain well and set aside.
In a thick bottom roasting pan or pot, heat 2 to 3 tbsp oil over medium high heat until hot.
Carefully place potatoes, garlic into the pan, leaving some space into between and brown both sides. Do it in a few batches if necessary.
Drain the crispy potatoes on some paper towels.
Using the same pan, add in spring onions, ginger and sautéed until fragrant. For presentation purpose, I’m using a cast iron pot.
Add in potatoes and pour in the dressing. Toss well until the sauce coats the potatoes.