Soy and Vinegar Crispy Potatoes
Author: Bear Naked Food
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
- 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 sauteed 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.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2021/04/28/soy-vinegar-crispy-potatoes/
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