Soy and Vinegar Crispy Potatoes

bear naked food soy and vinegar crispy potatoes

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.

bear naked food soy and vinegar crispy potatoes

 

Ingredients:
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
Cooking oil
Dressing:
3 tbsp soy sauce
2 tbsp vinegar
2 tbsp sugar
1 tbsp warm water

serves 4

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.

 

Serve warm.

bear naked food soy and vinegar crispy potatoes

 

bear naked food soy and vinegar crispy potatoes

 

 

 

Soy and Vinegar Crispy Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: serves 4
Ingredients
  • 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
  • Cooking oil
  • Dressing:
  • 3 tbsp soy sauce
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 1 tbsp warm water
Instructions
  1. Mix all the ingredients for the dressing, ensuring the sugar is completely dissolved and set aside.
  2. Cut the potatoes into 1 ½ inch cubes and place into a large pot of water. Add in 2 tsp salt into the water.
  3. Bring the pot to boil and par cook the potatoes for 5 minutes.
  4. Drain well and set aside.
  5. In a thick bottom roasting pan or pot, heat 2 to 3 tbsp oil over medium high heat until hot.
  6. Carefully place potatoes, garlic into the pan, leaving some space into between and brown both sides. Do it in a few batches if necessary.
  7. Drain the crispy potatoes on some paper towels.
  8. Using the same pan, add in spring onions, ginger and sauteed until fragrant. For presentation purpose, I’m using a cast iron pot.
  9. Add in potatoes and pour in the dressing. Toss well until the sauce coats the potatoes.
  10. Serve warm.

 

Rachelle
Latest posts by Rachelle (see all)
Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

Comments are closed.