How to Make Super Crispy Soy & Ginger Roast Potatoes | Genius Recipes

These Indonesian-inspired potatoes from Lara Lee's "Coconut and Sambal" are so crispy and full of flavor, they're bound to be a favorite in your kitchen. Parcooked potatoes get shaken up to give them a rough texture that creates crunchy pockets for a sticky, soy-based glaze to ooze into -- giving you salty, sweet, umami goodness in every noisy bite. Pure genius. GET THE RECIPE ►► https://f52.co/2Kc8XHz

PREP TIME: 20 minutes
COOK TIME: 45 minutes
SERVES: 4 to 6 as a side

Potatoes
6 tablespoons sunflower oil, for roasting
1 large whole garlic bulb, halved widthways
Sea salt and black pepper, to taste
2 1/2 pounds (1.2kg) floury potatoes (such as Maris Piper or Russet), skin on and cut into 1 1/2–inch (4cm) chunks
Stir-fried Scallions & Soy Dressing
2 tablespoons sunflower oil
8 scallions, chopped into 1-inch (3cm) chunks
8 garlic cloves, peeled and thinly sliced
4 1/2 inches (12cm) ginger (about 60 grams), peeled and cut into long, thin matchsticks
1/4 cup rice vinegar or white wine vinegar
1/4 cup light soy sauce

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Видео How to Make Super Crispy Soy & Ginger Roast Potatoes | Genius Recipes канала Food52