I've been a little torn about sharing this recipe with you. It didn't turn out as I had hoped and yet these potatoes were still so delicious that I feel like it would be unfair to not tell you about them. This recipe comes from Food52, as usual it includes a playful and inspiring video that got me very excited about the idea of crispy potatoes covered in a bright and salty sauce.
Somehow, my potatoes didn't crisp up nearly as much as I had hoped, then once the sauce was added they lost all remaining crisp. This was disappointing for me, especially since the recipe has you go to a lot of trouble to get them crispy. However, the stir-fried scallions/ginger and sauce that goes on top of the potatoes is a revelation, truly. I'll be making this recipe again in the future because that topping is divine. Next time though, I might just boil the potatoes and then crisp them up a little in a pan, like a hash brown.
Crispy Soy & Ginger Roast Potatoes
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
Heat the oven to 425°F. Pour the oil into a very large, heavy-bottomed roasting tray with the garlic bulb halves and a generous sprinkle of salt. Place the roasting tray in the oven to heat.
Put the potatoes into a large pan and cover with cold water. Add 1 tablespoon of salt and bring to the boil, then reduce the heat and simmer for 5 minutes. Drain the potatoes, then return them to the pan to steam for 2 minutes. As the potatoes are steaming, shake the pan to rough up their edges for maximum crispiness.
Remove the hot roasting tray from the oven and carefully spoon the potatoes into the pan in a single layer, being careful not to overcrowd the tray. Toss the potatoes in the hot oil until they are fully coated, then season generously with salt and pepper. Roast for about 45 minutes, until golden and crispy, turning the potatoes over halfway to ensure even roasting. If the garlic bulbs get to a deep golden brown before the potatoes, remove the garlic from the pan and set aside until the potatoes are done.
In the last 10 minutes of the cooking time, prepare the stir-fried scallions and the soy dressing: Heat the oil in a frying pan over a medium heat and add the spring onions, garlic and ginger. Cook for 2 to 3 minutes until fragrant and just beginning to soften, then remove from the heat. To make the dressing, mix the vinegar and soy sauce in a small bowl and set aside.
Once golden, toss the potatoes with the spring onion, garlic and ginger, then drizzle with the vinegar and soy dressing. Serve immediately.