| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 5 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 392 |
| Fat | 23.3g |
| Saturates | 2.4g |
| Protein | 5.6g |
| Carbs | 40.5g |
| Sugars | 5.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Halve and quarter the potatoes and place them in a large pot of cold water. Add the salt and bring to a boil. Once boiling, reduce the heat and simmer for 15 minutes.
Pour the sunflower oil into a large roasting tray and place into the oven to heat.
Drain the potatoes in a colander then add them back into the pot, shaking them to rough up the edges. Transfer them to the roasting dish in an even layer and season generously with salt. Roast for 30 minutes, then give them a shake before roasting for a further 30 minutes until golden and crispy.
Meanwhile, prepare the dressing. Finely slice the spring onions, mince the garlic and finely grate the ginger. In the final 15 minutes of roasting time, heat the sesame oil in a frying pan over a medium heat. Add the spring onions, garlic and ginger to the pan and sauté until fragrant, approx. 5 minutes. Add in the sugar. Combine the soya sauce, vinegar and corn flour in a bowl then add to the pan. Simmer for 5 minutes until slightly thickened.
Remove the potatoes from the oven and toss in the dressing to coat. Finely chop the coriander and sprinkle over the roasted potatoes. Serve immediately.
