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Asian potato pan

updated

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Ingredients for 2 servings:

  • 800 g potatoes, waxy
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp chili flakes
  • 3 tbsp oil
  • 3 garlic cloves
  • 4 spring onions
  • 1 chili pepper(s), medium hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wash and slice the potatoes. Combine the soy sauce, rice vinegar, sugar, and chili flakes in a small bowl. Heat the oil in a pan and fry the potato slices for about 8 minutes, turning every 30 seconds. Press the garlic over the potatoes. Thinly slice the spring onions and chili pepper, add to the potatoes, and fry for 1 minute. Pour the sauce over the potatoes and continue frying until the potatoes have absorbed the sauce. Serve with teriyaki sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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