Serves a Crowd
Crispy Soy & Ginger Roast Potatoes From Lara Lee
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23 Reviews
EMR
January 29, 2021
I just used the potato cooking technique for an easy weekday dinner. I skipped the sauce as I was serving a young (and picky) eater. I will never, never go back to any other technique for roasting potatoes. The potatoes are amazing; crispy on the outside, creamy on the inside, perfectly seasoned. Thank you Lara and Kristen.
I am now wondering if I adapt this technique for other veggies if I dredged them in potato starch before I put them in the oil and garlic for baking?
I am now wondering if I adapt this technique for other veggies if I dredged them in potato starch before I put them in the oil and garlic for baking?
RachelC2622
December 28, 2020
Overall, I would highly recommend this recipe and this potato cooking technique for other types of potatoes, as well. These genius recipes have never led me astray and this one continues that tradition!!
I followed the recipe very closely and thought the potatoes came out very crispy and yet still creamy on the inside. I really loved them....until I did the stir fry. I found the sauce a little too salty and I thought it made the crag-y bits soft, when they were almost like potato chips when they first came out. I'm going to assume it was me doing it wrong and not the recipe, though. So if you're like me and a still-learning cook, I'd just toss the stir fried veggies coated in less sauce with the crispy potatoes.
I followed the recipe very closely and thought the potatoes came out very crispy and yet still creamy on the inside. I really loved them....until I did the stir fry. I found the sauce a little too salty and I thought it made the crag-y bits soft, when they were almost like potato chips when they first came out. I'm going to assume it was me doing it wrong and not the recipe, though. So if you're like me and a still-learning cook, I'd just toss the stir fried veggies coated in less sauce with the crispy potatoes.
Janet S.
December 27, 2020
I made these potatoes for Christmas Eve. I substituted scallions for the ginger, also, I could not find the sunflower oil, just used canola oil instead. The potatoes were fabulous, everyone loved them! My son did a tenderloin of beef, and my daughter made a huge salad of kale, sweet potatoes, walnuts and pomegranate seeds. Dessert was Nantucket Cranberry Cake, from King Arthur flower. A meal to remember!
JV
December 21, 2020
This was stellar... some of the best potatoes we’ve had, and that’s saying a lot! I followed the recipe exactly, except used 4 tbs canola oil instead of 6 in the roasting tray, and 2 tsp in a non stick pan for the ginger/scallion mix. Couldn’t tell the difference at all - it was plenty “fried” and crispy!
JV
December 21, 2020
Also, the potatoes needed much longer for me... maybe 15min more to look like the video. I’m glad I waited - they held up really well and stayed crunchy against the dressing!
lwilliamsnutrition
December 20, 2020
I love this technique! I heard the recipe editor on the Splendid Table this afternoon and I had to run home and try it. They came out exactly as described: crispy as all get out on the outside and creamy on the inside. I served it with fried eggs (runny yolks, perfect suggestion) and crispy Brussels sprouts. There was enough sauce to drizzle over everything. I can’t wait to make them again and experiment with different flavors, like rosemary infused oil and chives.
trysteroo
December 20, 2020
This is the first time my roast potatoes have actually come out super crispy -- so glad I learned this method! The flavors are delicious. Good enough to eat for dinner all on their own (which I did tonight).
Cheesecurds
December 18, 2020
People whining about these being boring English potatoes can continue eating their boring English potatoes while I continue to make these. They were a hit in my house. I’ll probably make again in at least two weeks. They were soooo good!!!
Rosalind P.
December 19, 2020
Wow, Allpurposecookingoil (?). Hostile much? I didn't see any whining about anything. If you find English roasties boring, sad on you. They are genius in their own right. The dressing here gilds the lily, but no one is dissing it. It's actually great -- as noted, belongs in the genius category too, Merry Christmas.
Cheesecurds
December 19, 2020
Yup- very hostile for having an opinion that English potatoes are boring and these are delicious. I’m a terrible terrible person for liking this better.
Rosalind P.
December 19, 2020
Hey, APCO -- everybody missed the comment saying anyone is "terrible" for liking this better. Maybe it was taken off? The hostile vibe did jump off the page so maybe that's what happened. All I saw was a friendly, totally non-negative observation that the potatoes were English roasties AND that the dressing was genius, and others agreeing, more or less. (And BTW, the brilliant Lara Lee tells the history of this dish: basically a wonderful fusion of her Indonesian cuisine and -- ta da -- English roasties.) As before, have a Merry Christmas. Really.
Corals
December 17, 2020
Amazing recipe. The potatoes was so crunchy and the yummy soy/rice wine vinegar makes this dish so delicious. I give it 5 stars ⭐️ ⭐️⭐️⭐️⭐️
Ginny E.
December 16, 2020
Good recipe- made it and put the garlic-ginger-scallions on bottom of serving dish. Then added sliced pork tenderloin on one side and potatoes on other side of dish. Poured soy/rice wine over the whole thing. Turned a side dish into a good main. 4stars
Ginny E.
December 16, 2020
Good recipe- made it and put the garlic-ginger-scallions on bottom of serving dish. Then added sliced pork tenderloin on one side and potatoes on other side of dish. Poured soy/rice wine over the whole thing. Turned a side dish into a good main
Rosalind P.
December 16, 2020
These look great, but if I'm not mistaken aren't they are the standard "English" roast potatoes, made in the standard way. The only difference is the dressing -- looks delicious of course, and maybe that's what puts this dish in the "genius" category. Still the plain, old English roasties are in a class by themselves.
Rob
December 16, 2020
Sounds delicious. I've been adding a teaspoon of baking soda to the boiling water - it seems to create a better crisp.
Priya P.
December 16, 2020
Hi, can you let us know what to do with the roasted garlic?
Minoti S.
December 16, 2020
That roasted garlic would be delicious whipped up with some butter and spread on a toasted baguette slices. Or, mix it in with any pasta sauce. Use it in a salad dressing.
Genevieve L.
December 16, 2020
Pop it out and eat it with the potatoes or mashed on a piece of good sourdough!
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