Soy Sauce Roasted Potatoes
- Vegetable recipes
- Vegan
- Low calorie
- Vegetarian
Ingredients
- 2 lbs (1 kg) mini-potatoes
- 3 tbsp (45 mL) peanut or vegetable oil
- 1 onion coarsely chopped
- 1/4 tsp (1 mL) black pepper
- 1/3 cup (75 mL) sake, dry sherry or white wine
- 1/4 cup (60 mL) soy sauce
- 2 tbsp (30 mL) chopped green onion
- 1 tbsp (15 mL) toasted sesame seeds
Preparation
Scrub potatoes and drain well. With side of cleaver or bottom of heavy pan, lightly crush potatoes so they crack but don't fall apart.
In cast-iron or other heavy-bottomed ovenproof skillet, heat oil over medium-high heat; add potatoes, onion and pepper. Fry, stirring and shaking pan often, until potatoes and onion begin to brown, 7 to 8 minutes. Reduce heat to medium. Add sake and 2 tbsp/30 mL water; cover and cook until sake has been absorbed, 5 to 8 minutes.
Uncover; stir in soy sauce. Transfer to 400°F/200°C oven; roast, shaking pan and stirring potatoes a few times, until tender, 20 to 30 minutes (if potatoes start to stick to pan, add a little water). Transfer to serving plate; sprinkle with green onion and sesame seeds.
Makes 6 to 8 servings.
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