Indonesian crispy soy and ginger roast potatoes (Kentang kecap dan jahe)

There is magic in a perfectly roasted potato. The crisp outside, the soft inside, it is bliss. Finding an excellent, flavour-packed recipe is difficult, given the number of recipes available.

This recipe combines a superbly roasted potato with a pop of Indonesian flavour. The skin is caramelised and crisp, the inside soft. The scallions and garlic add mild flavours, and the acid and salt from the soy and vinegar make it special. The acid cuts through the soft potato beautifully. This is a dish you need to make in large quantities; it is a favourite on my table, with guests always going back for seconds and even a third portion. Screw the diets occasionally, this dish is that good. Occasionally, I do not baste the potatoes with the vinegar mixture; I keep it on the side as a dip. It works just as well.

I used these as a base for Indonesian ginger-and-soy beef satay, and they were perfect at balancing the flavours.

Lara Lee presents recipes passed down through generations orally, as well as newer ones, in an easy-to-read format. This book is excellent for those who want to learn about this cuisine and culture.

For more delicious recipes from this cookbook, click here.

Ingredients:

2 lb potatoes, boiled and peeled, and chunked

2 tablespoons olive oil

Salt, to taste

4-5 spiring onions, cut into 1-inch pieces

10 small garlic cloves, left whole

4 tablespoons rice wine vinegar

4 tablespoons Kikkoman sauce

1/2 teaspoon ginger paste

Heat the oven to 375°F.

Toss the potatoes with oil and salt. Layer the potatoes in a lined roasting tray, leaving plenty of space between them. Crowding them will prevent them from roasting evenly. Roast for 45 minutes, until browned and crisp.

Add the spring onions and garlic, along with a drizzle of oil, and roast for 10 minutes more, until the onions are soft and charred.

Mix the vinegar, soy sauce and ginger paste well. Drizzle over the potatoes and shake the pan well. Roast for 4 minutes, the marinade will evaporate into the potatoes.

Serve immediately, while still crisp.