Soy and Vinegar Crispy Potatoes
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: serves 4
  • 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
  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.
Recipe by Bear Naked Food at